1Dredge the chicken breast in flour, then egg, and finally in cornflakes. Air fry at 285F for 18-20 minutes, flipping halfway through, until the internal temperature reaches 165F.
2Dredge the chicken breast in flour, then egg, and finally in cornflakes. Air fry at 285F for 18-20 minutes, flipping halfway through, until the internal temperature reaches 165F.
3Dredge the chicken breast in flour, then egg, and finally in cornflakes. Air fry at 285F for 18-20 minutes, flipping halfway through, 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 well.
8Slice cucumber, cabbage, and jalapeño. Add honey pickle juice, salt, pepper, onion powder, garlic powder, and lime zest. Shake well.
9Slice cucumber, cabbage, and jalapeño. Add honey pickle juice, salt, pepper, onion powder, garlic powder, and lime zest. Shake well.
10Assemble the sandwich: spread cilantro lime sauce on ciabatta bread, add the fried chicken, top with cucumber salad, and finish with another piece of bread.
11Assemble the sandwich: spread cilantro lime sauce on ciabatta bread, add the fried chicken, top with cucumber salad, and finish with another piece of bread.
12Assemble the sandwich: spread cilantro lime sauce on ciabatta bread, add the fried chicken, top with cucumber salad, and finish with another piece of bread.