Planet Hollywood Cap'n Crunch Chicken

Planet Hollywood Cap’n Crunch Chicken

Chicken Crunch:

2 cups Cap’n Crunch cereal
6 eggs
2 cups corn flakes
1 cups milk
2 1/2 cups all−purpose flour
25 to 30 chicken tenders
3 Tbl. granulated onion
Vegetable oil for deep frying
3 Tbl. granulated garlic
Creole mustard sauce, recipe follows
1 Tbl. pepper

In food processor, grind cereals until crumbly but some 1/8−inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk.

Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper.

Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain.

Makes 4 servings.

Creole Mustard Sauce

1/4 cup sliced green onions
2 Tbl. horseradish
2 Tbl. chopped garlic
1 Tbl. red wine vinegar
2 Tbl. chopped onion
1 Tbl. water
2 Tbl. chopped celery
2 tsp. cider vinegar
2 Tbl. chopped green pepper
1 tsp. Worcestershire sauce
1 cup mayonnaise
1 tsp. Tabasco sauce
1/4 cup hot mustard
Salt and cayenne pepper to taste
2 Tbl. yellow mustard

Combine all ingredients and mix well. Serve on the side with chicken. Makes about 2 cups.

B-man :wink:

Dear B-man,

I made this dish yesterday and it was great! I am going to make them again this week and try your freezing method. This time, I’ll triple the ingredients. What a great quick snack or fast meal! Thanks for the recipe! Regards, Paula