Scale

2 boneless, skinless chicken breasts, halved and pounded

1/4 cup lime juice (fresh)

1 tbsp lime zest

2 tbsp chopped cilantro

1/2 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal (optional, for extra crunch)

1 tsp garlic powder

1 tsp paprika

Salt and pepper to taste

Oil for frying

For the sauce:

1/3 cup mayonnaise

1 tbsp lime juice

1 tbsp chopped cilantro

Salt to taste

To assemble:

4 brioche buns

Lettuce, tomato, and pickles (optional)

1. In a bowl, mix lime juice, zest, cilantro, and buttermilk. Add chicken and marinate for 30 minutes or up to 4 hours.

2. In a shallow bowl, mix flour, cornmeal (if using), garlic powder, paprika, salt, and pepper.

3. Heat oil in a skillet over medium-high heat.

4. Remove chicken from marinade, shake off excess, and dredge in flour mixture to coat well.

5. Fry chicken 3–4 minutes per side until golden brown and internal temp is 165°F. Drain on paper towels.

6. Mix mayo, lime juice, cilantro, and salt for the sauce.

7. Toast buns, spread sauce on each side, add chicken and toppings. Serve hot.

Use a meat thermometer to avoid overcooking the chicken.

Make it spicier with chili flakes or hot sauce in the marinade.

Air fry the chicken at 400°F for 15–18 minutes for a lighter version.

Keywords: cilantro lime chicken sandwich, crispy chicken sandwich, zesty lime chicken, quick chicken sandwich