Nothing says comfort camping like the first bite of a crispy fried chicken sandwich. There's no need to be intimidated by pan frying in the great outdoors – with the proper gear and an assembly line of camp companions, you'll be savoring your sandwich in no time. You can easily adapt this recipe and enjoy the cutlets with rice and thinly sliced Nappa cabbage or even boxed Japanese curry!
- 2 lbs boneless skinless chicken breast or thighs
- 3-4 tbs potato starch
- 1 package of Panko breadcrumbs
- Garlic powder
- 3 eggs, beaten
- Vegetable oil
- Hamburger buns
- Shredded romaine lettuce
- Kewpie mayo
- Tonkatsu sauce or hot sauce
First, tenderize your chicken breast or thighs. Place the chicken in a ziplock bag and pound with a tenderizer, Copper Head Peg Hammer, or heavy pan until flattened. Create an assembly line with the eggs, potato starch, and breadcrumbs. Beat the eggs until blended. Put the potato starch and breadcrumbs in two separate bowls or plates. Add salt, pepper, and garlic powder to each. First, coat the chicken cutlet in the potato starch, then cover in egg, and lastly, breadcrumbs. Once all the pieces are coated, it’s time to start frying! Heat your pan over medium-high heat and add enough vegetable oil to cover ¼ inch of the bottom. Gently lay the cutlets into the oil. Cook for approximately 3-4 minutes on each side, rotating (not flipping) halfway through to ensure even browning on all sides. Be careful to remove any excess breadcrumbs that separate from the cutlets. They will burn quite easily if left unattended. Once all the chicken is finished, assemble sandwiches with buns, a little kewpie mayonnaise, shredded lettuce, and katsu or hot sauce, if desired.
At Snow Peak, we're changing the narrative around the camping experience. Learn more about our perspective on time outside and shop our extensive Camp in Comfort Collection. Find more recipes on our blog, including Crunchy Beef Tacos and French Toast.