Description
Crispy Cilantro Lime Chicken Sandwich (Air-Fried or Oven Baked) is a delightful combination of crunchy textures and zesty flavors, making it an ideal choice for lunch or dinner. This recipe features tender chicken breasts marinated in a vibrant cilantro-lime sauce, coated in crispy cornflakes, and served on toasted rolls. Whether you choose to air-fry or bake, this sandwich promises a satisfying crunch without the excess oil typical of traditional frying methods. Pair it with fresh toppings like avocado and cucumber salad for a refreshing twist, making it perfect for gatherings or enjoyable family meals at home.
Ingredients
Scale
- 2 chicken breasts
- ½ cup all-purpose flour (or gluten-free flour)
- 1 cup cornflakes
- 2 eggs
- 1 avocado
- ½ cup fresh cilantro
- 3 Tbsp lime juice
- ½ cup sour cream
- ½ large English cucumber
- 1 cup cabbage
- 2 Tbsp apple cider vinegar
Instructions
- Make the sauce by blending olive oil, adobo sauce, lime juice, honey, sour cream, avocado, and cilantro until smooth. Refrigerate.
- Prepare the cucumber salad by mixing mayonnaise, apple cider vinegar, honey, garlic powder, red pepper flakes, cucumbers, jalapenos, and cabbage in a bowl.
- Set up a dredging station with three shallow bowls: one with flour and spices, one with beaten eggs, and one with crushed cornflakes.
- Dredge each chicken piece in flour, then dip in eggs, and coat with cornflakes.
- Air fry at 360ºF for 14-16 minutes or bake at 425ºF for 15-20 minutes until golden brown and cooked through.
- Coat cooked chicken with prepared sauce before assembling on rolls topped with cucumber salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (about 200g)
- Calories: 490
- Sugar: 6g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 150mg