1Dredge the chicken in flour, egg, and corn flakes, then air fry at 285F for 18-20 minutes, flipping halfway through, or until the internal temperature reaches 165F.
2Dredge the chicken in flour, egg, and corn flakes, then air fry at 285F for 18-20 minutes, flipping halfway through, or until the internal temperature reaches 165F.
3Dredge the chicken in flour, egg, and corn flakes, then air fry at 285F for 18-20 minutes, flipping halfway through, or until the internal temperature reaches 165F.
4In a pan, add avocado oil, lime juice, honey, cumin, salt, pepper, chopped garlic, and water. Reduce over medium heat.
5In a pan, add avocado oil, lime juice, honey, cumin, salt, pepper, chopped garlic, and water. Reduce over medium heat.
6In a pan, add avocado oil, lime juice, honey, cumin, salt, pepper, chopped garlic, and water. Reduce over medium heat.
7Slice cucumber, cabbage, and jalapeño. Add honey pickle juice, salt, pepper, onion powder, garlic powder, and lime zest. Shake and enjoy.
8Slice cucumber, cabbage, and jalapeño. Add honey pickle juice, salt, pepper, onion powder, garlic powder, and lime zest. Shake and enjoy.
9Slice cucumber, cabbage, and jalapeño. Add honey pickle juice, salt, pepper, onion powder, garlic powder, and lime zest. Shake and enjoy.
10Assemble the sandwich with the fried chicken, cilantro lime sauce, and cucumber salad on ciabatta bread.
11Assemble the sandwich with the fried chicken, cilantro lime sauce, and cucumber salad on ciabatta bread.
12Assemble the sandwich with the fried chicken, cilantro lime sauce, and cucumber salad on ciabatta bread.