Crispy Cilantro Lime Chicken Sandwich
A delicious chicken sandwich with zesty lime and fresh cilantro, featuring a crispy coating for a satisfying crunch.
Ingredients
For the Chicken
- 2 pieces chicken breasts (cut into halves long ways and slightly pounded out) Use fresh, high-quality chicken for the best flavor.
- ½ cup all-purpose flour (can use gluten-free flour) For a gluten-free option.
- 1 cup cornflakes (lightly crushed) For crunchy coating.
- ½ tsp salt Adjust according to taste.
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 pieces eggs (beaten)
- 1 Tbsp olive oil
- 4 rolls bread rolls of your choice (toasted if desired)
For the Sauce and Salad
- 1 avocado (cut in half, removed seed, and scooped out)
- ½ cup cilantro Finely chopped.
- 1 Tbsp adobo sauce
- 3 Tbsp lime juice
- 1 Tbsp honey
- ½ cup sour cream
- ¼ tsp black pepper
- ½ large English cucumber (thinly sliced)
- 1 piece 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
For the Final 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 cloves garlic (grated)
Instructions
Make the Sandwich Sauce
- In a blender, mix olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and pepper until smooth. Add salt to taste. Place the sauce in a jar and refrigerate.
Prepare the Cucumber Salad
- In a mixing bowl, combine mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Mix well. Toss in cucumber slices, jalapeno, and cabbage, ensuring all are coated. Set aside.
Set Up for Breading
- Arrange three shallow bowls. In one, mix flour, salt, paprika, onion powder, and garlic powder. The second bowl holds beaten eggs, and the third contains crushed cornflakes.
- Dredge chicken in flour, dip in eggs, and coat with cornflakes.
Cook the Chicken
- Air fry chicken at 360°F for 14-16 minutes or bake at 425°F for 15-20 minutes on a foil-lined sheet, flipping halfway. Ensure the internal temperature reaches 165°F, according to USDA guidelines.
Make the Sauce for Chicken
- While chicken cooks, combine avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic in a skillet. Cook over medium heat for 5 minutes until thickened.
Assemble the Sandwiches
- Add cooked chicken to the skillet with sauce, coating both sides.
- Place chicken on rolls, top with cucumber salad and sandwich sauce.
Notes
Serve hot, garnished with extra cilantro or lime wedges. Store leftovers in an airtight container in the fridge for up to three days. Reheat to maintain crispiness before serving. Adjust seasoning according to your taste preferences.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gSodium: 650mgFiber: 6gSugar: 12g