Crispy Cilantro Lime Chicken (Print View)

Crispy chicken with citrus, herbs, tangy sauce, and crisp salad in a toasted roll for a vibrant, juicy sandwich.

# What You'll Need:

→ Chicken Preparation

01 - 2 boneless skinless chicken breasts, sliced lengthwise and lightly pounded
02 - 1/2 cup all-purpose flour
03 - 1 cup cornflakes, lightly crushed
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon garlic powder
08 - 2 large eggs, beaten
09 - 4 sandwich rolls, toasted if desired

→ Sandwich Sauce

10 - 1 tablespoon olive oil
11 - 1 ripe avocado, halved, pitted, and flesh removed
12 - 1/2 cup fresh cilantro leaves
13 - 1 tablespoon adobo sauce
14 - 3 tablespoons lime juice
15 - 1 tablespoon honey
16 - 1/2 cup sour cream
17 - 1/4 teaspoon ground black pepper
18 - Salt, to taste

→ Cucumber Salad

19 - 1/2 large English cucumber, thinly sliced
20 - 1 jalapeno, thinly sliced
21 - 1 cup green cabbage, thinly sliced and chopped
22 - 2 tablespoons apple cider vinegar
23 - 1 tablespoon honey
24 - 1/4 cup mayonnaise
25 - 1/4 teaspoon garlic powder
26 - 1/4 teaspoon red pepper flakes

→ Chicken Coating Sauce

27 - 4 tablespoons avocado oil
28 - 6 tablespoons fresh cilantro, finely chopped
29 - 1 cup lime juice
30 - 1/4 cup honey
31 - 1/2 teaspoon salt
32 - 1/2 teaspoon ground black pepper
33 - 1/2 teaspoon chipotle powder
34 - 1/4 teaspoon red pepper flakes
35 - 2 garlic cloves, grated

# Directions:

01 - Combine olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender or food processor. Blend until smooth. Season to taste with salt. Transfer to a jar and refrigerate until assembly.
02 - In a medium mixing bowl, mix mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes until well combined. Add sliced cucumber, jalapeno, and cabbage; toss thoroughly to coat. Set aside.
03 - Arrange three shallow bowls: one with flour, salt, paprika, onion powder, and garlic powder mixed together; a second with the beaten eggs; and a third with crushed cornflakes.
04 - Dredge each chicken piece in the seasoned flour, then dip into the egg, and finally coat with the crushed cornflakes, pressing gently to adhere.
05 - Air fry breaded chicken at 360°F (182°C) for 14–16 minutes until golden and cooked through, or bake on a foil-lined, spray-greased sheet at 425°F (218°C) for 15–20 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
06 - While the chicken cooks, combine avocado oil, chopped cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic in a skillet. Simmer over medium heat for about 5 minutes until thickened to a syrupy consistency.
07 - Place cooked chicken in the skillet with the coating sauce, turning to thoroughly cover both sides.
08 - Place chicken onto toasted rolls. Top with cucumber salad and drizzle generously with sandwich sauce. Serve immediately.

# Notes:

01 - Pounding the chicken breasts evenly ensures consistent cooking throughout each piece.
02 - If preparing ahead, store components separately and assemble just before serving to preserve the sandwich texture.

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