Introduction

This Crispy Cilantro Lime Chicken Sandwich combines crunchy, flavorful chicken with a zesty avocado-cilantro sauce and a fresh cucumber salad. It’s a vibrant and satisfying meal perfect for lunch or dinner. The homemade sauces and crispy coating elevate this sandwich to a whole new level.

The image shows a sandwich with three main layers on a white plate set on a white marbled surface. The bottom layer is a soft light tan bread roll base. On top of that is a crispy, golden brown, fried chicken patty with visible crunchy texture and some darker spots indicating seasoning. Above the chicken, there is a layer of creamy sauce that looks light yellow with green herbs mixed in, dripping slightly down the side. The top layer is a mix of sliced vegetables, mainly thin green and white strips, which appear fresh and lightly dressed. The sandwich is covered with the soft golden brown top half of the bread roll. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (cut into halves lengthwise and slightly pounded out)
½ cup all-purpose flour (or 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)
4 bread rolls of your choice (toasted if desired)
1 Tbsp olive oil
1 avocado (halved, seed removed, flesh scooped out)
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
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
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

Step 1: Make the sandwich sauce by blending olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper until smooth. Add salt to taste and refrigerate until ready to use.
Step 2: Prepare the cucumber salad by mixing mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes in a bowl. Toss in cucumbers, jalapeno, and cabbage to coat well. Set aside.
Step 3: Set up three shallow bowls: one with flour, salt, paprika, onion powder, and garlic powder; one with beaten eggs; and one with crushed cornflakes. Dredge each chicken piece in flour, then eggs, then cornflakes to coat thoroughly.
Step 4: Cook the chicken either by air frying at 360ºF for 14-16 minutes or baking on a foil-lined, cooking spray–coated baking sheet at 425ºF for 15-20 minutes, flipping halfway through. Ensure internal temperature reaches 165ºF.
Step 5: While chicken cooks, prepare the coating sauce. Combine avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic in a skillet. Reduce over medium heat until thickened into a syrup, about 5 minutes.
Step 6: Coat the cooked chicken breasts in the skillet sauce, turning to cover both sides evenly. Assemble sandwiches by placing the sauced chicken on rolls, topping with cucumber salad and the prepared sandwich sauce.

Tips & Variations

For extra crunch, use crushed panko instead of cornflakes for the chicken coating.
Swap out the jalapeno for pickled banana peppers if you prefer less heat.
To make this gluten-free, use gluten-free flour and check that your bread rolls are gluten-free.
For a smoky flavor, consider adding smoked paprika in the flour seasoning mix.

Storage

Store leftover chicken and sauces separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or air fryer to maintain crispiness. Store the cucumber salad separately to prevent sogginess. Assemble sandwiches fresh before serving.

How to Serve

A sandwich with a golden-brown toasted bun on top and bottom, inside it has a crispy fried chicken fillet with a textured, crunchy coating in dark golden color in the middle layer. On top of the chicken, there is a layer of creamy white sauce with green herbs, drizzled unevenly, and above the sauce, there is a layer of shredded white cabbage mixed with thin green greens. The sandwich is on a white plate, with a blurred white marbled background. In the back, a white bowl is partially visible holding a salad with green and white colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich ahead of time?

You can prepare the sauces and cucumber salad a day ahead, but it’s best to cook and assemble the chicken sandwich just before eating to keep the chicken crispy.

What if I don’t have an air fryer?

No problem! Baking the chicken in the oven at a high temperature works well too. Just be sure to flip halfway through for even cooking and crispiness.