Crispy Cilantro Lime Chicken Sandwich Recipe
This Crispy Cilantro Lime Chicken Sandwich features juicy chicken breasts coated in a crispy cornflake crust, topped with a zesty cilantro lime sauce and refreshing cucumber salad, all nestled in toasted bread rolls. Perfect for a flavorful and satisfying meal with a balance of tangy, spicy, and creamy elements.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Air Frying
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 2 chicken breasts (cut into halves lengthwise and slightly pounded out)
- ½ cup all-purpose flour (can use gluten-free flour)
- 1 cup cornflakes (lightly crushed)
- ½ tsp salt
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 eggs (beaten)
Sandwich Rolls
- 4 bread rolls of your choice (toasted if desired)
Sandwich Sauce
- 1 Tbsp olive oil
- 1 avocado (cut in half, remove seed, and scoop out flesh)
- ½ cup cilantro
- 1 Tbsp adobo sauce
- 3 Tbsp lime juice
- 1 Tbsp honey
- ½ cup sour cream
- ¼ tsp black pepper
- Salt (to taste)
Cucumber Salad
- ½ large English cucumber (thinly sliced)
- 1 jalapeno (thinly sliced)
- 1 cup cabbage (thinly sliced and chopped)
- 2 Tbsp apple cider vinegar
- 1 Tbsp honey
- ¼ cup mayonnaise
- ¼ tsp garlic powder
- ¼ tsp red pepper flakes
Chicken Coating Sauce
- 4 Tbsp avocado oil
- 6 Tbsp finely chopped fresh cilantro
- 1 cup lime juice
- ¼ cup honey
- ½ tsp salt
- ½ tsp pepper
- ½ tsp chipotle powder
- ¼ tsp red pepper flakes
- 2 garlic cloves (grated)
Instructions
- Prepare the sandwich sauce: Combine olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth and season with salt to taste. Transfer the sauce to a jar and refrigerate until ready to assemble the sandwiches.
- Make the cucumber salad: In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add thinly sliced cucumber, jalapeno, and chopped cabbage. Toss well to coat and set aside.
- Set up breading stations: Place flour mixed with salt, paprika, onion powder, and garlic powder in one shallow bowl. Beat the eggs in a second bowl. Place crushed cornflakes in a third bowl.
- Coat the chicken: Dredge each chicken breast half first in the seasoned flour, then dip into beaten eggs, and finally coat thoroughly with crushed cornflakes.
- Cook the chicken: Air fry the coated chicken at 360ºF (182ºC) for 14-16 minutes until golden and crispy, flipping halfway through, or bake on a foil-lined baking sheet sprayed with cooking spray at 425ºF (218ºC) for 15-20 minutes, flipping once. Chicken should reach an internal temperature of 165ºF (74ºC).
- Prepare the chicken coating sauce: In a large skillet, combine avocado oil, chopped cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic. Simmer over medium heat, stirring occasionally, until the sauce thickens to a syrupy consistency, about 5 minutes.
- Coat the cooked chicken: Add the cooked chicken breasts to the skillet with the thickened sauce and turn to coat both sides evenly.
- Assemble the sandwiches: Place the coated chicken breasts on each toasted roll, top with the prepared cucumber salad and sandwich sauce, then complete the sandwich with the top roll and serve immediately.
Notes
- For a gluten-free version, use gluten-free flour and gluten-free cornflakes.
- Adjust the spice level by varying the amount of jalapeno and red pepper flakes in the cucumber salad.
- Ensure the chicken is cooked through by checking it reaches an internal temperature of 165ºF (74ºC).
- The sandwich sauce can be prepared in advance and refrigerated for up to 2 days.
- Air frying produces a crispier crust, but baking works well if an air fryer is unavailable.
Keywords: Crispy Chicken Sandwich, Cilantro Lime Chicken, Air Fryer Chicken, Chicken Sandwich Recipe, Homemade Sandwich Sauce
