Cap'n Crunch Chicken

To die for chicken strips!

Photo by Heather P.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Ingredients

  • 2 cups Cap'n Crunch

  • 1 1/2 cups corn flakes

  • 6 eggs

  • 1 cup milk

  • 2 cups all-purpose flour

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1/2 tsp black pepper

  • 2 lbs chicken breast - cut into 1oz tenders

  • 48oz vegetable oil

  • Creole Mustard Sauce:

  • 1 cup mayo

  • 1/4 cup creole style mustard

  • 2 Tbsp yellow mustard

  • 2 Tbsp horseradish

  • 2 tsp cider vinegar

  • 1 Tbsp red wine vinegar

  • 1 Tbsp water

  • 1 tsp Tabasco sauce

  • 1/2 tsp cayenne pepper

  • 1/2 tsp salt

  • 1 Tbsp green onion sliced 1/4in thick

  • 1 Tbsp crushed garlic

  • 1 tsp finely chopped green bell pepper

  • 1 tsp finely chopped celery

  • 1 tsp finely chopped onion

Directions

Mix all of the ingredients for the Creole mustard sauce and chill. Coarsely grind Cap'n Crunch and cornflakes together - set aside. Beat egg and milk together - set aside. Stir flour, garlic power, onion powder, and pepper together - set aside. Heat oil in an electric skillet to 325 degrees. Dip chicken into flour mix; coat well, shake off excess. Dip into egg mixture then in the cereal mixture; coat well. Fry tenders in oil, aprox. 3-5 minutes, till golden and fully cooked. Serve with Creole mustard sauce.

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