- 1
Ingredients
- vegetable oil for frying
- 2 skinless chicken breast fillets
- 1 cup buttermilk
- 1 egg
- 2 cups Cap’n Crunch cereal
- 1/2 cup panko bread crumbs
- 1/2 cup Wondra flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons Grey Poupon Dijon mustard
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon honey
- Mix together and chill in refrigerator.
Preparation
Step 1
Mix together and chill in refrigerator.
Cut each chicken fillet, lengthwise, into 5 long slices pounded flat (chicken fingers). Put in a bowl, cover with buttermilk, and marinate overnight. Just before breading, mix in an egg to the marinade. Smash the Cap’n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereal, crumbs, flour, onion powder, garlic powder, salt, and pepper in a medium bowl. Remove chicken from milk and completely coat it with the dry mixture. Discard leftover milk. When the oil is hot, fry the chicken for 4 to 6 minutes or until golden brown and crispy. Remove to paper towels or a rack to drain. Serve hot with chilled Creole mustard sauce on the side for dipping. We also dipped it in fry sauce and that was good too.
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