Crispy Cilantro Lime Chicken Sandwich (Printable View)
Crispy chicken, cilantro lime flavors, creamy avocado sauce, crunchy cucumber slaw, all layered in bread rolls.
# Ingredient List:
→ Chicken
01 -
2 boneless, skinless chicken breasts, halved lengthwise and gently pounded
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
09 -
4 sandwich rolls, toasted if desired
→ Sandwich Sauce
10 -
1 tablespoon olive oil
11 -
1 ripe avocado, peeled and flesh scooped
12 -
1/2 cup fresh cilantro leaves
13 -
1 tablespoon adobo sauce
14 -
3 tablespoons freshly squeezed lime juice
15 -
1 tablespoon honey
16 -
1/2 cup sour cream
17 -
1/4 teaspoon black pepper
18 -
Salt to taste
→ Cucumber Salad
19 -
1/2 large English cucumber, thinly sliced
20 -
1 medium jalapeño, 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 black pepper
33 -
1/2 teaspoon chipotle powder
34 -
1/4 teaspoon red pepper flakes
35 -
2 garlic cloves, grated
# Preparation Steps:
01 -
Add olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper to a blender. Blend until smooth, then add salt to taste. Transfer to a jar and refrigerate until assembly.
02 -
In a medium mixing bowl, combine mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Stir until well mixed. Add cucumber, jalapeño, and cabbage. Toss to coat and set aside.
03 -
Arrange three shallow bowls: one with flour, salt, paprika, onion powder, and garlic powder; the second with beaten eggs; and the third with crushed cornflakes.
04 -
Dredge chicken pieces in seasoned flour, dip into beaten eggs, then coat evenly with crushed cornflakes.
05 -
For air frying: Arrange coated chicken in air fryer basket and cook at 360°F for 14-16 minutes, flipping halfway. Alternatively, bake on a foil-lined, greased baking sheet at 425°F for 15-20 minutes, turning halfway through, until internal temperature reaches 165°F.
06 -
While chicken cooks, heat avocado oil, cilantro, lime juice, honey, salt, black pepper, chipotle powder, red pepper flakes, and grated garlic in a skillet over medium heat. Simmer, stirring occasionally, for about 5 minutes until thickened to a syrupy consistency.
07 -
Place freshly cooked chicken in the skillet with the hot coating sauce. Toss to thoroughly coat both sides with the reduced glaze.
08 -
Layer each toasted sandwich roll with sauced chicken, generous cucumber salad, and a drizzle of sandwich sauce. Serve immediately.
# Supplementary Details:
01 -
Ensure chicken reaches an internal temperature of 165°F for safe consumption.