Introduction

This Crispy Cilantro Lime Chicken Sandwich is a vibrant and flavorful meal perfect for a quick lunch or dinner. Featuring crunchy air-fried or oven-baked chicken, a zesty homemade sauce, and a refreshing cucumber salad, it’s a delightful combination of textures and tastes.

Crispy Cilantro Lime Chicken Sandwich with Cucumber Salad Recipe - Recipe Image

Ingredients

2 chicken breasts (cut into halves lengthwise and slightly pounded out)
½ cup all-purpose flour (can use 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)
4 bread rolls of your choice (toasted if desired)
1 Tbsp olive oil
1 avocado (halved, seed removed, flesh scooped out)
½ cup cilantro
1 Tbsp adobo sauce
3 Tbsp lime juice
1 Tbsp honey
½ cup sour cream
¼ tsp black pepper
Salt (to taste)
½ large English cucumber (thinly sliced)
1 jalapeno (thinly sliced)
1 cup cabbage (thinly sliced and chopped)
2 Tbsp apple cider vinegar
1 Tbsp honey (for cucumber salad)
¼ cup mayonnaise
¼ tsp garlic powder
¼ tsp red pepper flakes
4 Tbsp avocado oil
6 Tbsp finely chopped fresh cilantro (for chicken sauce)
1 cup lime juice (for chicken sauce)
¼ cup honey (for chicken sauce)
½ tsp salt (for chicken sauce)
½ tsp pepper (for chicken sauce)
½ tsp chipotle powder
¼ tsp red pepper flakes (for chicken sauce)
2 garlic cloves (grated)

Instructions

Step 1: Make the sandwich sauce by combining olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth, add salt to taste, then refrigerate until ready to use.
Step 2: Prepare the cucumber salad by mixing mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes in a bowl. Add sliced cucumber, jalapeno, and chopped cabbage, then toss to coat evenly. Set aside.
Step 3: Set up a dredging station with three shallow bowls: one with flour, salt, paprika, onion powder, and garlic powder; one with beaten eggs; and one with crushed cornflakes. Coat each chicken piece by dredging in flour mixture, then eggs, and finally cornflakes.
Step 4: Cook the chicken by air frying at 360ºF for 14–16 minutes, or baking on a foil-lined sheet at 425ºF for 15–20 minutes, flipping halfway through. Ensure internal temperature reaches 165ºF.
Step 5: While the chicken cooks, prepare the coating sauce by heating avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic in a skillet over medium heat. Simmer for about 5 minutes until thickened.
Step 6: Coat the cooked chicken in the skillet with the sauce on both sides. Assemble the sandwiches by placing the sauced chicken on the rolls, then topping with the cucumber salad and the prepared sandwich sauce.

Tips & Variations

For extra crunch, toast the bread rolls before assembling the sandwiches.
Use gluten-free flour and cornflakes to make this recipe gluten-free.
If you prefer less spice, omit the jalapeno and reduce or skip the red pepper flakes.
Substitute sour cream with Greek yogurt in the sandwich sauce for a lighter option.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or air fryer to retain crispiness. Assemble sandwiches just before serving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread instead of rolls?

Yes, you can use sandwich bread, buns, or even tortillas if you prefer. Just adjust toasting and portion sizes accordingly.

Is it necessary to use an air fryer?

No, the chicken can be baked in the oven as directed. The air fryer helps achieve extra crispiness faster, but baking yields a delicious result as well.

Crispy Cilantro Lime Chicken Sandwich with Cucumber Salad Recipe

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★★★★★

4.6 from 55 reviews

This Crispy Cilantro Lime Chicken Sandwich recipe offers a deliciously vibrant twist on the classic chicken sandwich. Featuring air-fried or oven-baked crispy chicken breast coated in a flavorful cornflake crust, paired with a zesty cilantro lime sauce, and topped with a refreshing cucumber-jalapeño cabbage salad. Perfect for a quick, satisfying meal with a burst of citrus and spice.

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Sandwich
Method: Air Frying
Cuisine: American

Ingredients

Scale

For the Chicken

2 chicken breasts (cut into halves lengthwise and slightly pounded out)
½ cup all-purpose flour (can use 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 Sauce

1 Tbsp olive oil
1 avocado (cut in half, seed removed, and flesh scooped out)
½ cup cilantro
1 Tbsp adobo sauce
3 Tbsp lime juice
1 Tbsp honey
½ cup sour cream
¼ tsp black pepper
Salt to taste

For the Cucumber Salad

½ large English cucumber (thinly sliced)
1 jalapeno (thinly sliced)
1 cup cabbage (thinly sliced and chopped)
2 Tbsp apple cider vinegar
1 Tbsp honey
¼ cup mayonnaise
¼ tsp garlic powder
¼ tsp red pepper flakes

For the Chicken Coating Sauce

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)

For Serving

4 bread rolls of your choice (toasted if desired)

Instructions

Make the Sandwich Sauce: Combine olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth, then season with salt to taste. Transfer to a jar or bottle and refrigerate until sandwich assembly.
Prepare the Cucumber Salad: Mix mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes in a bowl to create the dressing. Add sliced cucumber, jalapeno, and cabbage, tossing to coat evenly. Set aside for flavors to meld.
Coat the Chicken: Arrange three shallow bowls—one with flour, salt, paprika, onion powder, and garlic powder; one with beaten eggs; one with crushed cornflakes. Dredge each chicken piece first in the flour mixture, then in eggs, and finally in cornflakes, pressing gently to adhere.
Cook the Chicken: For air frying, preheat to 360ºF and cook chicken for 14-16 minutes, flipping halfway, until an internal temperature of 165ºF is reached. For oven baking, line a baking sheet with foil and spray with cooking spray; bake at 425ºF for 15-20 minutes, flipping halfway through, until cooked through and crispy.
Make the Chicken Coating Sauce: In a large skillet, combine avocado oil, chopped cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic. Simmer over medium heat, stirring occasionally, until the sauce thickens to a syrup consistency, about 5 minutes.
Coat the Chicken: Place cooked chicken breasts in the skillet with the thickened sauce. Turn to coat both sides thoroughly, allowing the chicken to absorb the flavors.
Assemble the Sandwiches: Place each coated chicken breast on a bread roll. Top with a generous spoonful of cucumber salad and drizzle with the prepared sandwich sauce. Serve immediately and enjoy the balanced textures and vibrant flavors.

Notes

You can substitute gluten-free flour to make the sandwich gluten-free.
Adjust the amount of jalapeno and red pepper flakes to control the sandwich’s spice level.
To make the crust crunchier when baking, use a wire rack on the baking sheet for even heat circulation.
Use fresh lime juice for the best citrus flavor in sauces.
Chicken breasts can be pounded to even thickness for uniform cooking.
Leftover sandwich sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Crispy chicken sandwich, cilantro lime chicken, air-fried chicken, oven-baked sandwich, cornflake crust, cucumber jalapeno slaw, sandwich sauce, zesty chicken sandwich