Introduction:
If you’re looking for a sandwich that’s crispy, tangy, and just the right amount of sweet, this Lemon Pepper Chicken Sandwich with honey is the perfect meal. Combining air-fried chicken thighs coated in crushed cornflakes, a zesty lemon pepper sauce, and a refreshing cucumber salad, this sandwich is not only delicious but also relatively light, making it a great choice for those watching their calories while still enjoying flavorful food.
What sets this sandwich apart is the lemon pepper sauce—a sticky, tangy-sweet concoction that perfectly complements the crunch of the chicken. Paired with a light sour cream spread and served on a fresh ciabatta baguette, this dish is sure to become your new favorite. Plus, it’s only 486 calories per serving, making it an excellent option for a balanced, filling meal that won’t derail your diet!
Ingredients:
For the Air-Fried Chicken:
- 1 boneless chicken thigh (about 3 oz)
- 1/4 cup flour
- 1 egg, beaten
- 1/2 cup crushed cornflakes
- 0-calorie cooking spray
For the Lemon Pepper Sauce:
- 1 tbsp light butter
- Juice of 1/2 lemon
- 1 tbsp soy sauce
- 1 tsp freshly ground black pepper
- 1 tbsp honey
For the Cucumber Salad:
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- Salt & black pepper to taste
- 1 tsp olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp honey
- (Optional) A pinch of chili crunch for some heat
For the Spread:
- 1 tbsp light sour cream
- 1 tsp fresh chives, chopped
For Assembly:
- 1 ciabatta baguette or roll (140 calories)
Preparation:
Step 1: Prepare the Air-Fried Chicken
- Dredge the chicken: Set up three separate bowls—one with flour, one with beaten egg, and one with crushed cornflakes.
- Take the boneless chicken thigh and first coat it in the flour, then dip it into the egg, and finally, press it into the crushed cornflakes to coat it thoroughly.
- Air fry: Preheat your air fryer to 385°F (195°C). Spray the breaded chicken thigh with 0-calorie cooking spray on both sides.
- Place the chicken in the air fryer and cook for 16 minutes, flipping halfway through. Cook until the internal temperature reaches 165°F (75°C) and the coating is crispy and golden brown.
Step 2: Make the Lemon Pepper Sauce
- In a small saucepan over medium heat, melt 1 tbsp light butter. Add the juice of half a lemon, 1 tbsp soy sauce, 1 tsp black pepper, and 1 tbsp honey.
- Stir the mixture constantly until it thickens slightly into a sticky sauce. Remove from heat once it reaches the right consistency, as it will harden as it cools. Keep warm until ready to use.
Step 3: Prepare the Cucumber Salad
- In a container, add the thinly sliced cucumber and red onion. Season with a pinch of salt and pepper.
- Add 1 tsp olive oil, 1 tbsp white balsamic vinegar, and 1 tsp honey. If you like a bit of heat, add a pinch of chili crunch (optional).
- Close the container and shake well to coat the veggies in the dressing. Set aside to allow the flavors to develop.
Step 4: Make the Spread
- In a small bowl, mix together 1 tbsp light sour cream with 1 tsp fresh chives. Stir until combined and smooth.
Step 5: Assemble the Sandwich
- Toast the ciabatta baguette slightly in the air fryer or on a skillet until golden brown and warm.
- Spread 1 tbsp of the sour cream-chive mixture on the bottom half of the baguette.
- Add the crispy air-fried chicken thigh, then drizzle generously with the lemon pepper sauce.
- Top the chicken with a spoonful of the cucumber salad to add a refreshing crunch.
- Close the sandwich with the top half of the ciabatta baguette and press down lightly.
Cooking Notes:
- Air Frying Tips: If you don’t have an air fryer, you can bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through. You can also shallow fry it for an extra crispy result.
- Cornflake Coating: The crushed cornflakes give the chicken a crunchy texture without the need for deep frying. Make sure to crush the cornflakes finely for even coating.
- Lemon Pepper Sauce: This sauce will harden as it cools, so serve it warm. If it gets too thick, reheat it slightly or add a dash of water to loosen it up.
Serving Suggestions:
This Lemon Pepper Chicken Sandwich is perfect on its own, but you can also serve it with:
- A side of fries or sweet potato wedges for a hearty meal.
- A light green salad with a lemon vinaigrette to keep the meal on the lighter side.
- Pickles or fermented vegetables for a tangy side dish that complements the flavors in the sandwich.
This sandwich is versatile and can be packed for lunch, served at a casual dinner, or made ahead of time for meal prep. It’s a great choice for anyone looking for a satisfying, crispy chicken sandwich that’s low in calories but high in flavor!
Tips:
- Meal Prep: If you’re prepping this ahead of time, store the components separately and assemble just before eating to keep the bread from getting soggy.
- Gluten-Free Option: For a gluten-free version, substitute the flour with gluten-free flour and use gluten-free cornflakes. Serve on a gluten-free bun or lettuce wrap.
- Add-Ons: You can enhance the sandwich by adding extra toppings like sliced avocado, tomatoes, or pickled jalapeños for more flavor and texture.
Prep Time:
- 10 minutes
Cooking Time:
- 16 minutes
Total Time:
- 26 minutes
Nutritional Information (Per Serving):
- Calories: 486 kcal
- Protein: 20g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 3g
- Sodium: 710mg
Conclusion:
This Lemon Pepper Chicken Sandwich is more than just a sandwich of the week—it’s a game changer for your lunch or dinner menu. With crispy air-fried chicken, a zesty lemon pepper sauce, and a refreshing cucumber salad all packed into a ciabatta roll, this sandwich delivers on flavor while keeping things light and healthy. Plus, the honey adds just the right amount of sweetness to balance the savory and tangy elements. At only 486 calories, it’s a guilt-free indulgence that’s sure to become a favorite.
Whether you’re whipping this up for yourself or serving it at your next gathering, this sandwich is bound to impress. Try it today and experience how crispy, tangy, and delicious chicken can be!
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Lemon Pepper Chicken Sandwich with Honey – Crispy and Delicious
- Total Time: 25 minutes
Ingredients
For the Air-Fried Chicken:
- 1 boneless chicken thigh (about 3 oz)
- 1/4 cup flour
- 1 egg, beaten
- 1/2 cup crushed cornflakes
- 0-calorie cooking spray
For the Lemon Pepper Sauce:
- 1 tbsp light butter
- Juice of 1/2 lemon
- 1 tbsp soy sauce
- 1 tsp freshly ground black pepper
- 1 tbsp honey
For the Cucumber Salad:
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- Salt & black pepper to taste
- 1 tsp olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp honey
- (Optional) A pinch of chili crunch for some heat
For the Spread:
- 1 tbsp light sour cream
- 1 tsp fresh chives, chopped
For Assembly:
- 1 ciabatta baguette or roll (140 calories)
Instructions
Step 1: Prepare the Air-Fried Chicken
- Dredge the chicken: Set up three separate bowls—one with flour, one with beaten egg, and one with crushed cornflakes.
- Take the boneless chicken thigh and first coat it in the flour, then dip it into the egg, and finally, press it into the crushed cornflakes to coat it thoroughly.
- Air fry: Preheat your air fryer to 385°F (195°C). Spray the breaded chicken thigh with 0-calorie cooking spray on both sides.
- Place the chicken in the air fryer and cook for 16 minutes, flipping halfway through. Cook until the internal temperature reaches 165°F (75°C) and the coating is crispy and golden brown.
Step 2: Make the Lemon Pepper Sauce
- In a small saucepan over medium heat, melt 1 tbsp light butter. Add the juice of half a lemon, 1 tbsp soy sauce, 1 tsp black pepper, and 1 tbsp honey.
- Stir the mixture constantly until it thickens slightly into a sticky sauce. Remove from heat once it reaches the right consistency, as it will harden as it cools. Keep warm until ready to use.
Step 3: Prepare the Cucumber Salad
- In a container, add the thinly sliced cucumber and red onion. Season with a pinch of salt and pepper.
- Add 1 tsp olive oil, 1 tbsp white balsamic vinegar, and 1 tsp honey. If you like a bit of heat, add a pinch of chili crunch (optional).
- Close the container and shake well to coat the veggies in the dressing. Set aside to allow the flavors to develop.
Step 4: Make the Spread
- In a small bowl, mix together 1 tbsp light sour cream with 1 tsp fresh chives. Stir until combined and smooth.
Step 5: Assemble the Sandwich
- Toast the ciabatta baguette slightly in the air fryer or on a skillet until golden brown and warm.
- Spread 1 tbsp of the sour cream-chive mixture on the bottom half of the baguette.
- Add the crispy air-fried chicken thigh, then drizzle generously with the lemon pepper sauce.
- Top the chicken with a spoonful of the cucumber salad to add a refreshing crunch.
- Close the sandwich with the top half of the ciabatta baguette and press down lightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 486 kcal
- Sodium: 710mg
- Carbohydrates: 45g
- Protein: 20g