Go Back

Cilantro Lime Chicken Sandwiches

Crispy fried chicken cutlets topped with fresh cucumber, onion, and a zesty creamy cilantro lime sauce on a toasted hoagie roll.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 large chicken breasts sliced into 4 cutlets
  • 1 cup buttermilk
  • 1 tbsp hot sauce optional
Breading
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
Cilantro Lime Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp lime juice
Assembly
  • 4 hoagie rolls toasted
  • 1 cucumber sliced
  • 0.5 white onion sliced

Equipment

  • Deep skillet or Dutch oven
  • Mixing bowls
  • Wire rack
  • Whisk

Method
 

  1. Whisk buttermilk and hot sauce in a bowl. Add chicken cutlets and marinate for 30 mins in the fridge.
  2. Mix mayonnaise, sour cream, cilantro, lime juice, spices, and garlic in a small bowl to make the sauce. Refrigerate.
  3. In a shallow dish, combine flour, cornstarch, and spices for the breading.
  4. Heat oil in a deep skillet to 350°F (175°C).
  5. Dredge chicken in flour mixture, pressing firmly to coat. Shake off excess.
  6. Fry chicken for 4-5 minutes per side until golden and cooked through (165°F). Drain on a wire rack.
  7. Toast hoagie rolls with a little butter.
  8. Assemble sandwiches: Sauce on bottom bun, chicken, cucumber, onion, more sauce, and cilantro garnish.

Notes

For extra crunch, double dip the chicken: flour -> buttermilk -> flour.