Crispy Cilantro Lime Chicken Sandwich Recipe
This Crispy Cilantro Lime Chicken Sandwich features perfectly breaded and air-fried chicken breasts coated in a zesty cilantro lime sauce. Paired with a refreshing cucumber jalapeno slaw and creamy avocado cilantro sauce, this sandwich delivers a vibrant combination of textures and flavors that are perfect for a delicious lunch or dinner.
- 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 Breading
- 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)
- 1 Tbsp olive oil
Sandwich Components
- 4 bread rolls of your choice (toasted if desired)
- 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
- Make the sandwich sauce: Combine olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth, add salt to taste, and refrigerate until ready to assemble.
- Prepare the cucumber salad: In a bowl, mix mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add sliced cucumber, jalapeno, and cabbage. Toss well to coat and set aside.
- Prepare breading stations: Set up three shallow bowls – one with flour, salt, paprika, onion powder, and garlic powder; one with beaten eggs; one with crushed cornflakes.
- Bread the chicken: Dredge each chicken piece first in the flour mixture, then dip into the beaten eggs, and finally coat thoroughly with crushed cornflakes.
- Cook the chicken: Air fry the chicken at 360ºF (182ºC) for 14-16 minutes until the internal temperature reaches 165ºF (74ºC). Alternatively, bake on a foil-lined baking sheet sprayed with cooking spray at 425ºF (218ºC) for 15-20 minutes, flipping halfway through.
- Make the chicken coating sauce: In a large skillet over medium heat, combine avocado oil, chopped cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic. Reduce and simmer for about 5 minutes until it thickens to a syrup consistency.
- Coat the cooked chicken: Place cooked chicken breasts in the skillet with the sauce and coat both sides evenly.
- Assemble the sandwiches: Place the coated chicken onto toasted rolls, top with cucumber salad and a generous spoonful of the sandwich sauce. Serve immediately and enjoy!
Notes
- You can substitute gluten-free flour to make the recipe gluten-free.
- Make sure the chicken is cooked to an internal temperature of 165ºF for food safety.
- Adjust the amount of jalapeno and red pepper flakes based on your preferred spice level.
- For extra crispiness, ensure the cornflakes are crushed but not powdered.
- Leftover sandwich sauce can be refrigerated up to 3 days.
Keywords: crispy chicken sandwich, cilantro lime chicken, air fryer chicken, cucumber salad, spicy chicken sandwich, sandwich sauce, healthy chicken sandwich
