Crispy Cilantro Lime Chicken Sandwich (Air-Fried or Oven Baked)
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.
- 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.
3. Bread the Chicken
Prepare three shallow bowls:
Bowl 1: Flour, salt, paprika, onion powder, garlic powder
Bowl 2: Beaten eggs
Bowl 3: Crushed cornflakes
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.
