Ingredients: (serves 1)
Olive Oil (at least 2 tbsp)
1 Boneless Chicken breast or Thighs
1/2 cup crushed corn flakes or panko
1 egg
1/2 cup of all purpose flour
2 cloves of garlic diced
1.f tsp of cumin
the juice of 1.5-2 limes
1.5 Tbsp of light mild honey
1/4 cup chopped coriander (cilantro)
salt and pepper
bread of your choice (I like to use ciabatta bread)
Cucumber Salad
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced
1 Tbsp dill pickle juice
1/2 jalapeño pepper, diced
1 tsp onion powder
1 tsp garlic powder
1 Tbsp light mild honey
the juice of half a lime
dash of salt and pepper
Chive Sauce
1 Tbsp of mayo
1 Tbsp of sour cream
1 Tbsp of chives
salt and pepper to taste
Kit Needed:
1 pan (Big enough for your chicken breast or thigh. I also prefer nonstick), gas or alcohol stove, spatula or spoon, and a small bowl or sandwich bag to mix the cucumber salad.
Packing Tips:
For this recipe I prepared the crispy chicken breast the night before. Once it has cooled to room temperature I place it in a freezer bag and freeze it overnight. The chicken will then thaw throughout your hike. I also placed the mayo and sour cream together in a small container to make the sauce at camp. Other items like the pickle juice, honey and the spices are placed into small containers as well. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag)
Method:
Prepare crispy chicken at home by dredging the chicken in flour, then egg, and covering it with crushed corn flakes or panko as an alternative. Place the chicken on a small rack and bake in a 200°C oven for about 20 minutes, flipping halfway through. The internal temperature should reach 74°C (165°F) when fully cooked. For camping, allow the chicken to cool, then bag it and place it in the freezer for easy transport and storage.
At camp, I like to start by making the cucumber salad. You can make this ahead of time at home, but the cucumbers and onions will unfortunately lose all their crunch. So, I prefer to make it at camp..
Slice the cucumber and red onion very thin and place them into a bowl (or small sandwich bag). Now add the diced jalapeños, onion powder, garlic powder, honey, salt, pepper, and half the juice of a lime. Stir to combine and set aside to marinate.
To finish the topping sauce, just add chives and stir to combine. Then, add salt and pepper to taste.
To reheat the chicken, add about a tablespoon of olive oil to your pan and cook on medium heat for about 3 minutes per side.
While the chicken is reheating, chop your cilantro and garlic. Once the chicken has warmed through, remove it from the pan.
To your pan, add the diced garlic and simmer on medium-high heat until fragrant. Then add the salt and pepper, the juice of 1.5 to 2 limes, honey, and cumin. Stir to combine and simmer for about a minute. Now add the cilantro and stir to combine until the cilantro begins to wilt, which should take around 30 seconds.
Add the chicken back to the pan. Spoon the sauce over the chicken to coat it evenly. Flip the chicken and coat the other side with the pan sauce. Once the chicken is fully coated, remove it from the pan and slice it.
Now it’s time to assemble the sandwich. Add the sliced chicken onto your ciabatta. Spoon the cucumber salad on top of the chicken, making sure to include some of the juices that have collected at the bottom of the bowl. Finally, top the cucumber salad with the white chive sauce and enjoy.
Lime & Coriander Crispy Chicken Sandwich
Condensed Cooking Video
Full YouTube video of this camp below