Ingredients

2 chicken breasts (cut into halves lengthwise and lightly pounded)

½ cup all-purpose flour (can use gluten-free flour)

1 cup cornflakes (lightly crushed)

½ teaspoon salt

½ teaspoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

2 eggs (beaten)

4 bread rolls of your choice (toasted if desired)

1 tablespoon olive oil

1 avocado (halved, seed removed, flesh scooped out)

½ cup cilantro

1 tablespoon adobo sauce

3 tablespoons lime juice

1 tablespoon honey

½ cup sour cream

¼ teaspoon black pepper

Salt to taste

½ large English cucumber (thinly sliced)

1 jalapeno (thinly sliced)

1 cup cabbage (thinly sliced and chopped)

2 tablespoons apple cider vinegar

1 tablespoon honey

¼ cup mayonnaise

¼ teaspoon garlic powder

¼ teaspoon red pepper flakes

4 tablespoons avocado oil

6 tablespoons finely chopped fresh cilantro

1 cup lime juice

¼ cup honey

½ teaspoon salt

½ teaspoon pepper

½ teaspoon chipotle powder

¼ teaspoon red pepper flakes

2 garlic cloves (grated)

Instructions

Step 1: Make the sandwich sauce by blending olive oil, avocado, cilantro, adobo sauce, lime juice, honey, sour cream, and black pepper until smooth. Add salt to taste and refrigerate until assembling the sandwiches.

Step 2: Prepare the cucumber salad by mixing mayonnaise, apple cider vinegar, honey, garlic powder, and red pepper flakes in a bowl. Add cucumbers, jalapeno slices, and cabbage, then toss to coat well; set aside.

Step 3: Set up three bowls: one with flour, salt, paprika, onion powder, and garlic powder; one with beaten eggs; and one with crushed cornflakes. Dredge the chicken first in the flour mixture, then in the eggs, and finally coat with cornflakes.

Step 4: Cook the chicken by air frying at 360ºF for 14-16 minutes or baking on a foil-lined, cooking-spray-coated baking sheet at 425ºF for 15-20 minutes, flipping halfway through. Ensure the internal temperature reaches 165ºF.

Step 5: While the chicken cooks, make the chicken coating sauce by combining avocado oil, cilantro, lime juice, honey, salt, pepper, chipotle powder, red pepper flakes, and grated garlic in a skillet. Reduce over medium heat for about 5 minutes until thickened to a syrupy consistency.

Step 6: Toss the cooked chicken in the skillet sauce until well-coated on both sides. Assemble the sandwiches by placing the coated chicken on the rolls, then topping with the cucumber salad and the prepared sandwich sauce.

Tips & Variations

For extra crunch, double-coat the chicken by repeating the egg and cornflake steps before cooking.

Use gluten-free flour and gluten-free cornflakes to make this recipe gluten-free.

Adjust the jalapeno amount in the cucumber salad to control the spice level.

Try swapping sour cream for Greek yogurt in the sandwich sauce for a lighter option.

FAQs

Can I bake the chicken instead of air frying?

Yes, you can bake the chicken at 425ºF for 15-20 minutes, flipping halfway through, until the internal temperature reaches 165ºF. This method works well if you don’t have an air fryer.

Is the sandwich sauce spicy?

The sandwich sauce has a mild heat from the adobo sauce and a touch of black pepper, but it’s balanced with avocado and lime for freshness. You can adjust the spice by altering the amount of adobo sauce or skipping the jalapeno in the cucumber salad.