Description
A delightful crispy chicken sandwich bursting with zesty lime and fragrant cilantro, featuring a crunchy cornflake coating and tangy avocado sauce.
Ingredients
- 2 chicken breasts, cut in half lengthwise and lightly pounded
- Salt and pepper, to season the chicken
- 1/2 cup all-purpose flour
- 1 cup cornflakes, lightly crushed
- 1/2 tsp sea salt
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 eggs, beaten
- 4 rolls or sandwich buns, toasted if desired
- Cooking oil spray
- 1 tbsp olive oil
- 1 avocado, peeled, pitted, and scooped out
- 1/2 cup cilantro
- 1 tbsp adobo sauce
- 2 tbsp lime juice
- 2 tbsp mayo
- 1 tbsp honey
- 1/2 cup sour cream
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- 1/2 large English cucumber, thinly sliced
- 1 jalapeño, thinly sliced
- 1 cup cabbage, thinly sliced and chopped
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 cup mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp red pepper flakes
- 3 tbsp avocado oil
- 4 tbsp fresh cilantro, finely chopped
- 1/4 cup lime juice
- 1/4 cup honey
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp chipotle powder
- 1/4 tsp red pepper flakes
- 2 garlic cloves, grated
Instructions
- Start by blending the sandwich spread. In a blender, combine the olive oil, avocado, cilantro, adobo sauce, lime juice, honey, mayo, sour cream, black pepper, and sea salt. Process the mixture until it’s smooth and creamy. Transfer to a jar or squeeze bottle and refrigerate.
- Next, mix the cucumber slaw. In a medium bowl, stir together the mayonnaise, apple cider vinegar, honey, sea salt, garlic powder, and red pepper flakes until smooth. Add the cucumber, jalapeño, and cabbage, then toss to coat. Let it sit while you cook the chicken.
- Set up your breading station with three shallow bowls. In the first, mix the flour, sea salt, paprika, onion powder, and garlic powder. Beat the eggs in the second bowl. Put the crushed cornflakes in the third bowl. Season the chicken with salt and pepper.
- Coat each piece of chicken in the flour, dip it into the eggs, and then press it firmly into the cornflakes to ensure the coating sticks. Spray both sides with cooking oil spray.
- Cook the chicken until crispy. Air fry at 360°F for 14 to 16 minutes or bake at 425°F for 15 to 20 minutes, flipping halfway through.
- While the chicken cooks, prepare the glaze in a skillet over medium heat. Add the avocado oil, chopped cilantro, lime juice, honey, sea salt, pepper, chipotle powder, red pepper flakes, and grated garlic. Stir for about 5 minutes until it thickens.
- Once the chicken is done, transfer it to the skillet and coat each piece with the glaze.
- Build your sandwiches by placing the glazed chicken on toasted rolls, adding cucumber slaw, and drizzling the chilled sauce. Serve immediately.
Notes
Ensure the coating adheres well to achieve maximum crispiness. Feel free to adjust spiciness with jalapeños.
