Crispy Cilantro Lime Chicken (Printable View)
Crispy chicken, cilantro lime glaze, creamy avocado sauce, and cucumber salad layered on toasted bread rolls.
# Ingredient List:
→ Chicken
01 -
2 boneless skinless chicken breasts, sliced lengthwise in half and lightly pounded
→ Dredge and Coating
02 -
1/2 cup all-purpose flour
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon paprika
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon garlic powder
07 -
2 large eggs, beaten
08 -
1 cup cornflakes, lightly crushed
→ Bread
09 -
4 sandwich rolls, toasted as desired
→ Sandwich Sauce
10 -
1 tablespoon olive oil
11 -
1 avocado, halved, pitted, and flesh scooped
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 jalapeño, thinly sliced
21 -
1 cup green cabbage, thinly sliced and chopped
22 -
1/4 cup mayonnaise
23 -
2 tablespoons apple cider vinegar
24 -
1 tablespoon honey
25 -
1/4 teaspoon garlic powder
26 -
1/4 teaspoon red pepper flakes
→ Coating Sauce for Chicken
27 -
1/4 cup 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 chili powder
34 -
1/4 teaspoon red pepper flakes
35 -
2 garlic cloves, finely grated
# Preparation Steps:
01 -
Combine olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth. Season with salt to taste. Store in a sealable jar and refrigerate until assembling.
02 -
In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add sliced cucumber, jalapeño, and chopped cabbage, then toss to evenly coat. Set aside.
03 -
Arrange three shallow bowls: first with flour, salt, paprika, onion powder, and garlic powder mixed together; second with beaten eggs; third with crushed cornflakes.
04 -
Dredge each chicken piece first in the seasoned flour, then coat in beaten eggs, and finally cover evenly with crushed cornflakes.
05 -
For air frying, preheat to 360°F and cook chicken for 14–16 minutes until golden brown and internal temperature reaches 165°F, turning halfway. For oven method, bake at 425°F for 15–20 minutes on a foil-lined, greased tray, flipping halfway.
06 -
While the chicken cooks, add avocado oil, chopped cilantro, lime juice, honey, salt, black pepper, chipotle chili powder, red pepper flakes, and grated garlic to a large skillet. Simmer over medium heat for about 5 minutes until reduced to a thick syrup.
07 -
Toss cooked chicken in the hot skillet with the citrus-cilantro sauce, ensuring both sides are fully glazed.
08 -
Place coated chicken on each toasted roll, layer with cucumber salad, and finish with the prepared sandwich sauce. Serve immediately.
# Supplementary Details:
01 -
For optimal breading, ensure excess flour and egg drip off before coating in cornflakes. Chicken breasts can be prepped in advance and stored chilled until ready to cook.