Crispy Cilantro Lime Chicken Sandwich (Air-Fried or Oven Baked) Recipe
A zesty and crispy cilantro lime chicken sandwich featuring air-fried or oven-baked chicken breasts, topped with a creamy avocado-cilantro sandwich sauce and a tangy cucumber-jalapeno salad for a fresh and flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and Coating
- 2 chicken breasts, cut into halves lengthwise and slightly pounded
- 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
Sandwich Sauce
- 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
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
Sauce for Coating Chicken Breasts
- 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, transfer to a bottle or jar, and refrigerate until ready to use.
- Prepare the cucumber salad: In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes to make the dressing. Add sliced cucumber, jalapeno, and cabbage and toss until everything is well coated. Set aside.
- Set up the dredging stations: Arrange three shallow bowls – one with flour mixed with salt, paprika, onion powder, and garlic powder; one with beaten eggs; and one with crushed cornflakes.
- Coat the chicken: Dredge each chicken piece first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the crushed cornflakes.
- Cook the chicken: For air frying, preheat air fryer to 360ºF and cook chicken for 14-16 minutes until golden and cooked through, reaching an internal temperature of 165ºF. Alternatively, line a baking sheet with foil, spray with cooking spray, place chicken pieces on the sheet, and bake at 425ºF for 15-20 minutes, flipping halfway through.
- Prepare the coating sauce: While chicken cooks, heat avocado oil in a large skillet over medium heat. Add chopped cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic. Simmer and reduce the mixture for about 5 minutes until it thickens to a syrupy consistency.
- Coat the cooked chicken: Place cooked chicken in the skillet with the thickened sauce and turn to coat both sides thoroughly with the glaze.
- Assemble the sandwiches: Place the glazed chicken breasts on toasted rolls, top with a generous amount of cucumber salad, and finish with a drizzle or spread of the creamy sandwich sauce. Serve immediately.
Notes
- For gluten-free option, substitute all-purpose flour with gluten-free flour.
- Adjust the amount of jalapeno and red pepper flakes in the cucumber salad and sauce to suit your preferred spice level.
- Ensure chicken pieces reach an internal temperature of 165ºF for safe consumption.
- Toasting the bread rolls adds extra texture but is optional.
- The sandwich sauce can be made a day ahead and refrigerated for enhanced flavor.
- If using oven baking, flipping the chicken halfway ensures even crispiness.
