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Cilantro Lime Chicken Sandwich

A crispy fried chicken sandwich topped with a zesty, creamy cilantro-lime sauce, fresh cucumbers, and crunchy cabbage slaw. A perfect balance of savory, spicy, and tangy flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: American, Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 large chicken breasts sliced into 4 cutlets
  • 1 cup buttermilk
Breading
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
Cilantro Lime Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream or Greek yogurt
  • 0.25 cup fresh cilantro finely chopped
  • 1 tbsp lime juice freshly squeezed
  • 1 clove garlic minced
  • 0.5 tsp red chili flakes optional
Assembly
  • 4 brioche buns toasted
  • 0.5 cup cucumber sliced thin
  • 1 cup cabbage slaw shredded

Equipment

  • Deep Skillet or Dutch Oven
  • Whisk
  • Wire rack
  • Meat Mallet

Method
 

  1. Slice chicken breasts horizontally into cutlets and soak in buttermilk for 30 minutes.
  2. Whisk mayonnaise, sour cream, cilantro, lime juice, garlic, and chili flakes in a small bowl. Refrigerate.
  3. In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
  4. Heat oil in a skillet to 350°F (175°C). Dredge chicken in flour mixture, pressing firmly to coat.
  5. Fry chicken for 3-4 minutes per side until golden and cooked through. Drain on a wire rack.
  6. Toast buns with butter in a skillet.
  7. Assemble sandwiches: Bun, sauce, chicken, more sauce, cucumber, cabbage, bun top.

Notes

For a spicier kick, add cayenne pepper to the flour mixture. Serve with sweet potato fries.