Crispy Cilantro Lime Chicken (Printable Format)
Crispy chicken, zesty greens, creamy avocado spread, and cucumber salad layered in soft rolls.
# Needed Ingredients:
→ Chicken Fillets
01 -
2 chicken breasts, halved lengthwise and lightly pounded
→ Breading
02 -
1/2 cup all-purpose flour
03 -
1 cup cornflakes, lightly crushed
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon paprika
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon garlic powder
08 -
2 large eggs, beaten
→ Bread
09 -
4 sandwich rolls, toasted if desired
→ Sandwich Sauce
10 -
1 tablespoon olive oil
11 -
1 avocado, halved, pitted, and flesh scooped
12 -
1/2 cup fresh cilantro leaves
13 -
1 tablespoon adobo sauce
14 -
3 tablespoons fresh lime juice
15 -
1 tablespoon honey
16 -
1/2 cup sour cream
17 -
1/4 teaspoon ground black pepper
18 -
Salt, to taste
→ Cucumber Salad
19 -
1/2 large English cucumber, thinly sliced
20 -
1 jalapeño, thinly sliced
21 -
1 cup green cabbage, thinly sliced and chopped
22 -
2 tablespoons apple cider vinegar
23 -
1 tablespoon honey
24 -
1/4 cup mayonnaise
25 -
1/4 teaspoon garlic powder
26 -
1/4 teaspoon red pepper flakes
→ Chicken Coating Sauce
27 -
4 tablespoons avocado oil
28 -
6 tablespoons fresh cilantro, finely chopped
29 -
1 cup fresh lime juice
30 -
1/4 cup honey
31 -
1/2 teaspoon salt
32 -
1/2 teaspoon ground black pepper
33 -
1/2 teaspoon chipotle powder
34 -
1/4 teaspoon red pepper flakes
35 -
2 garlic cloves, grated
# Preparation Steps:
01 -
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 and refrigerate until use.
02 -
In a medium mixing bowl, whisk mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Toss in the cucumber, jalapeño, and cabbage, mixing until well coated. Set aside.
03 -
Place flour, salt, paprika, onion powder, and garlic powder in one shallow bowl. Add beaten eggs to a second bowl and crushed cornflakes to a third.
04 -
Dredge each piece of chicken in the seasoned flour, dip in beaten eggs, then coat completely with crushed cornflakes.
05 -
Air fry breaded chicken at 360°F (182°C) for 14–16 minutes or bake on a foil-lined and greased baking sheet at 425°F (218°C) for 15–20 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
06 -
While the chicken cooks, add avocado oil, cilantro, lime juice, honey, salt, black pepper, chipotle powder, red pepper flakes, and grated garlic to a large skillet. Simmer over medium heat for about 5 minutes, reducing until thickened.
07 -
Toss cooked chicken fillets in the skillet, coating both sides thoroughly with the hot sauce.
08 -
Layer each chicken fillet onto a toasted roll. Top with cucumber salad, followed by a generous drizzle of sandwich sauce. Serve immediately.
# Supplementary Details:
01 -
For a crispier coating, ensure chicken is well pressed into the cornflakes. For the salad, refrigerate before serving for extra crunch.