Ingredients
Chicken and Coating
- 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)
Sandwich Rolls
- 4 bread rolls of your choice (toasted if desired)
Sandwich Sauce
- 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)
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
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)
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 add salt to taste. Pour into a bottle or jar and refrigerate until assembly.
- Prepare the cucumber salad: In a medium bowl, mix mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes. Add sliced cucumber, jalapeno, and cabbage. Toss everything together to coat well and set aside.
- Prepare the chicken coating: Set up three shallow bowls: one with the flour, salt, paprika, onion powder, and garlic powder; one with beaten eggs; and one with crushed cornflakes. Dredge each chicken piece in the flour mixture, then dip in eggs, and finally coat with cornflakes.
- Cook the chicken: Air fry at 360ºF for 14-16 minutes until crispy and internal temperature reaches 165ºF. Alternatively, bake on a foil-lined baking sheet coated with cooking spray at 425ºF for 15-20 minutes, flipping halfway through until cooked through and crispy.
- Make the chicken coating sauce: While chicken cooks, heat avocado oil in a large skillet over medium heat. Add cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic. Reduce and simmer for about 5 minutes until sauce thickens to a syrupy consistency.
- Coat the chicken and assemble the sandwiches: Toss the cooked chicken pieces in the skillet with the sauce to coat thoroughly on both sides. Place the sauced chicken on the rolls, then top with the cucumber salad and a generous drizzle of the prepared sandwich sauce.
Notes
- For gluten-free option, use gluten-free flour and ensure cornflakes are gluten-free.
- Adjust jalapeno and red pepper flakes to taste for spiciness.
- To keep bread rolls soft, toast lightly or warm before assembling.
- Internal temperature of chicken must reach 165ºF for safe consumption.
- The sandwich sauce can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish/Sandwich
- Method: Air Frying
- Cuisine: American
