Name: Crispy Cilantro Lime Chicken Sandwich (Air-Fried or Oven Baked) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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); 1 Tbsp olive oil; 4 bread rolls of your choice (toasted if desired); 1 avocado (cut in half, seed removed, flesh scooped out); ½ cup cilantro (fresh); 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

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Introduction

This Crispy Cilantro Lime Chicken Sandwich is a vibrant and flavorful meal perfect for lunch or dinner. Featuring crunchy, air-fried or oven-baked chicken with a zesty cilantro lime sauce and refreshing cucumber salad, it’s a delicious twist on a classic chicken sandwich.

An open sandwich served on a white rectangular plate with a white marbled surface underneath. The base layer is a soft, light-colored sandwich roll, topped with a thick, crispy, golden-brown fried chicken fillet seasoned with spices. On top of the chicken are thinly sliced, fresh green cucumber rounds and shredded white cabbage. Drizzled generously over the top is a light yellow creamy sauce with visible green herbs and small red pepper flakes. In the background, there's a white bowl filled with noodles and sliced white onions, and part of the sandwich top bun rests to the side on the plate. A wedge of lime is visible at the edge of the plate. 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 (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)
4 bread rolls of your choice (toasted if desired)
1 Tbsp olive oil
1 avocado (cut in half, 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 (for cucumber salad)
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 (for chicken sauce)
¼ cup honey (for chicken sauce)
½ tsp salt (for chicken sauce)
½ tsp pepper (for chicken sauce)
½ tsp chipotle powder
¼ tsp red pepper flakes (for chicken sauce)
2 garlic cloves (grated)

Instructions

Step 1: Make the sandwich sauce by combining olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth, then add salt to taste. 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. Add sliced cucumber, jalapeno, and cabbage, then toss to coat well. Set aside.
Step 3: Set up three shallow bowls for breading: one with flour, salt, paprika, onion powder, and garlic powder; another with beaten eggs; and the last with crushed cornflakes. Dredge the chicken pieces first in flour, then eggs, and finally coat with cornflakes.
Step 4: Cook the chicken either by air frying at 360ºF for 14-16 minutes or baking on a foil-lined baking sheet sprayed with cooking spray at 425ºF for 15-20 minutes, flipping halfway through. Ensure the internal temperature reaches 165ºF.
Step 5: While the chicken cooks, make the coating sauce by heating avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic in a large skillet over medium heat. Reduce until thickened to a syrup consistency, about 5 minutes.
Step 6: Coat the cooked chicken in the skillet sauce on both sides. Assemble the sandwiches by placing the sauced chicken on the rolls, then topping with cucumber salad and the prepared sandwich sauce.

Tips & Variations

For extra crispiness, press the cornflakes firmly onto the chicken before cooking to help them adhere better.
Substitute the adobo sauce with chipotle in adobo for a smokier flavor in the sandwich sauce.
Use gluten-free flour and cornflakes to make this recipe gluten-free.
Try adding sliced tomatoes or pickled onions for additional freshness and texture.

Storage

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

How to Serve

A sandwich on a soft golden-brown hoagie roll is filled with a crispy, dark golden fried patty topped with creamy white sauce with green herbs drizzled over it. Above the sauce, there are shredded white cabbage pieces and some green spinach leaves peeking through. The sandwich sits on a dark grey round plate, placed on a white marbled surface. In the blurred background, a white bowl with cucumbers and a couple of lime wedges rest in the foreground, adding fresh green and light yellow colors to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of air frying?

Yes, baking at 425ºF for 15-20 minutes on a foil-lined sheet works well. Flip halfway through to ensure even cooking and crispiness.

How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature; it should reach 165ºF (74ºC) to be safe and fully cooked.