Cap'n Crunch Chicken

By sillymom

To die for chicken strips!

Ingredients

• Creole Mustard Sauce:
• 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
• 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

Details

Servings 8
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

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.