I appreciate how this sandwich layers textures and flavors. The crispy cornflake coating gives the chicken a satisfying crunch, while the fresh sauces add creaminess and zest.
I love that I can either air fry or bake the chicken, depending on what’s easiest for me. Both methods create a golden, juicy result.
I also enjoy how customizable it is. I can adjust the spice level, swap the bread, or add extra toppings to make it exactly how I like it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 chicken breasts (cut in half lengthwise and slightly pounded out) 1/2 cup all-purpose flour (or gluten-free flour) 1 cup cornflakes, lightly crushed 1/2 tsp salt 1/2 tsp paprika 1/2 tsp onion powder 1/2 tsp garlic powder 2 eggs, beaten 4 bread rolls of choice 1 Tbsp olive oil 1 avocado 1/2 cup cilantro 1 Tbsp adobo sauce 3 Tbsp lime juice 1 Tbsp honey 1/2 cup sour cream 1/4 tsp black pepper salt to taste 1/2 large English cucumber, thinly sliced 1 jalapeno, thinly sliced 1 cup cabbage, thinly sliced 2 Tbsp apple cider vinegar 1 Tbsp honey 1/4 cup mayonnaise 1/4 tsp garlic powder 1/4 tsp red pepper flakes 4 Tbsp avocado oil 6 Tbsp finely chopped fresh cilantro 1 cup lime juice 1/4 cup honey 1/2 tsp salt 1/2 tsp pepper 1/2 tsp chipotle powder 1/4 tsp red pepper flakes 2 garlic cloves, grated
Directions
I start by making the sandwich sauce. I combine olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. I blend until smooth and add salt to taste. Then I refrigerate it until ready to use.
Next, I prepare the cucumber salad. In a bowl, I mix mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. I add sliced cucumber, jalapeño, and cabbage, tossing well to coat. I set it aside.
I set up three shallow bowls. In one, I mix flour, salt, paprika, onion powder, and garlic powder. In another, I place the beaten eggs. In the third, I add crushed cornflakes. I dredge the chicken in flour, dip it in egg, then coat it thoroughly in cornflakes.
I cook the chicken either in the air fryer at 360°F for 14–16 minutes or bake at 425°F for 15–20 minutes, flipping halfway through. I ensure the internal temperature reaches 165°F.
While the chicken cooks, I make the glaze. In a skillet, I combine avocado oil, chopped cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic. I simmer for about 5 minutes until it thickens into a syrup-like sauce.
Once the chicken is cooked, I toss it in the skillet with the glaze, coating both sides thoroughly.
To assemble, I place the glazed chicken on toasted rolls, top with cucumber salad, and drizzle generously with the creamy sandwich sauce.
I sometimes swap cornflakes for panko breadcrumbs for a different type of crunch.
When I want less heat, I reduce the jalapeño and red pepper flakes.
If I prefer a lighter version, I use Greek yogurt instead of sour cream in the sauce.
I also enjoy adding sliced tomato or pepper jack cheese for extra flavor.
storage/reheating
I store leftover chicken separately from the toppings in an airtight container in the refrigerator for up to 3 days.
To reheat, I place the chicken in the oven or air fryer to restore crispiness. I avoid microwaving, as it softens the coating.
I assemble the sandwiches fresh to keep the textures crisp and vibrant.
FAQs
Can I make the sauces ahead of time?
Yes, I often prepare both the creamy sauce and cucumber salad earlier in the day. The flavors deepen as they chill.
What if I don’t have an air fryer?
I bake the chicken in the oven at 425°F, flipping halfway through for even crisping.
How spicy is this sandwich?
It has a moderate kick from jalapeño and chipotle. I adjust the spice by reducing or increasing those ingredients.
Can I use chicken thighs instead?
Yes, boneless, skinless thighs work well and stay very juicy.
How do I keep the chicken crispy?
I coat it well, avoid overcrowding during cooking, and reheat in the oven or air fryer rather than the microwave.
Conclusion
I love how this Crispy Cilantro Lime Chicken Sandwich combines crunch, creaminess, heat, and freshness in every bite. It feels restaurant-quality but is completely doable at home. Whenever I want a sandwich that truly stands out, this is the one I make.
Crispy Cilantro Lime Chicken Sandwich (Air-Fried or Oven Baked) loaded with crunchy cornflake chicken, zesty cilantro lime sauce, and fresh cucumber slaw. A bold, flavor-packed sandwich perfect for lunch or dinner.
Author:Ella
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Air-Fried or Oven-Baked
Cuisine:American
Ingredients
For the Chicken:
2 chicken breasts (cut in half lengthwise and slightly pounded)
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
For the Sandwich:
4 bread rolls (toasted if desired)
Creamy Cilantro Lime Sandwich Sauce:
1 Tbsp olive oil
1 avocado
½ cup fresh cilantro
1 Tbsp adobo sauce
3 Tbsp lime juice
1 Tbsp honey
½ cup sour cream
¼ tsp black pepper
Salt to taste
Cucumber Jalapeño Slaw:
½ large English cucumber, thinly sliced
1 jalapeño, thinly sliced
1 cup cabbage, thinly sliced
2 Tbsp apple cider vinegar
1 Tbsp honey
¼ cup mayonnaise
¼ tsp garlic powder
¼ tsp red pepper flakes
Cilantro Lime Glaze (for coating chicken):
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
1. Make the Sandwich Sauce
In a blender, combine olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and pepper. Blend until smooth. Add salt to taste. Refrigerate until ready to use.
2. Make the Cucumber Slaw
In a medium bowl, mix mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add cucumber, jalapeño, and cabbage. Toss well to coat. Set aside.
Dredge chicken in flour, dip into eggs, then coat thoroughly with cornflakes.
4. Cook the Chicken
Air Fryer: 360°F for 14–16 minutes
Oven: 425°F for 15–20 minutes (flip halfway)
Cook until internal temperature reaches 165°F.
5. Make the Cilantro Lime Glaze
In a large skillet, combine avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and garlic. Simmer over medium heat for about 5 minutes until thickened to a syrup-like consistency.
6. Coat & Assemble
Add cooked chicken to the skillet and coat both sides with the glaze.
Place chicken on toasted rolls, top with cucumber slaw, and drizzle generously with the creamy cilantro lime sauce.
Notes
Pound chicken evenly for consistent cooking.
Adjust jalapeño and red pepper flakes to control spice level.
For extra crunch, spray breaded chicken lightly with oil before air frying.
Store leftover sauce in the refrigerator for up to 3 days.
