Ingredients
Chicken and Coating
- 2 chicken breasts, cut into halves lengthwise and slightly pounded
- 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
Sandwich Sauce
- 1 Tbsp olive oil
- 1 avocado, halved, seed removed, flesh scooped
- 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
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
Sauce for Coating Chicken Breasts
- 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
- Make the sandwich sauce: Combine the olive oil, avocado flesh, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper in a blender. Blend until smooth, add salt to taste, then transfer to a jar and refrigerate until ready to use.
- Prepare the cucumber salad: In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add the sliced cucumber, jalapeno, and chopped cabbage, tossing well to coat. Set aside.
- Prepare the breading stations: Set out three shallow bowls—one with the flour mixed with salt, paprika, onion powder, and garlic powder; one with the beaten eggs; and one with the crushed cornflakes. Dredge each chicken piece first in the flour mixture, then the egg, and finally coat thoroughly with the cornflakes.
- Cook the chicken: For air frying, place the coated chicken in the air fryer basket and cook at 360ºF for 14-16 minutes until crispy and 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, until cooked through and crispy.
- Make the chicken coating sauce: While the chicken cooks, add avocado oil, chopped cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic to a large skillet. Reduce over medium heat, stirring occasionally, until the sauce thickens into a syrup consistency, about 5 minutes.
- Coat the chicken in sauce: When chicken is done, add the pieces to the skillet and coat both sides evenly with the thickened cilantro lime sauce.
- Assemble the sandwiches: Place the coated chicken breasts on the toasted bread rolls, top with the prepared cucumber salad and a generous drizzle of the creamy cilantro lime sandwich sauce. Serve immediately and enjoy.
Notes
- You can bake or air fry the chicken depending on your preference for convenience or texture.
- Use gluten-free flour to make this sandwich gluten-free.
- The sauce for the chicken is spicy; adjust chipotle powder and red pepper flakes to your liking.
- To add more crunch, toast the bread rolls before assembling.
- Ensure the chicken reaches an internal temperature of 165ºF for safe consumption.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
