Description
A flavorful sandwich featuring crispy cornflake-coated chicken, zesty cilantro-lime sauce, and refreshing cucumber-jalapeño slaw, all nestled in a toasted bun.
Ingredients
Scale
- 4 chicken breasts, boneless and skinless
- 1 cup cornflakes, crushed
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 tablespoon cilantro, chopped
- 1 lime, juiced
- 1/4 cup mayonnaise
- 1 cucumber, thinly sliced
- 1 jalapeño, sliced
- Salt and pepper to taste
- Buns for serving
Instructions
- Preheat your air fryer to 375°F (190°C) or your oven to 400°F (200°C).
- In one bowl, add the flour, seasoning it with a pinch of salt and pepper.
- In a second bowl, beat the eggs until frothy.
- In a third bowl, mix the crushed cornflakes with another pinch of salt and pepper.
- Dip each chicken breast in the flour, then into the eggs, and finally cover it with the cornflake mixture.
- Place the coated chicken in the air fryer basket or on a lined baking sheet.
- Cook for about 15-20 minutes, turning halfway through.
- While the chicken cooks, combine mayonnaise, lime juice, and chopped cilantro in a small bowl.
- In another bowl, toss sliced cucumber and jalapeño together.
- Once the chicken is ready, assemble your sandwiches with the crispy chicken, cilantro-lime sauce, and cucumber-jalapeño slaw.
Notes
For extra heat, consider adding more jalapeño or a spicy chipotle mayo to the sandwiches.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg