Cap'n Chicken Crunch With Creole Mustard Sauce:
2 tbls Grey Poupon Dijon mustard
3 tbls mayonnaise
1 tsp yellow mustard
1 tsp cream style horseradish
1 tsp honey
Veggie oil for frier
2 skinless chicken breast fillets
2 cups Cap’n Crunch cereal
½ cup cornflake crumbs
½X2 tsp onion powder
½X2 tsp garlic powder
½X2 tsp salt
¼X2 tsp white pepper
1 egg beaten
1 cup milk
1. Preheat oil in deep pan or fryer to 375. You want to use enough oil to completely cover the chicken 1 to 2 inches deep.
2. Combine all ingredients for the Creole mustard sauce along with half the onion powder, garlic powder, salt and pepper in a small bowl and chill the sauce while the chicken is prepared
3. Cut each fillet lengthwise into 5 long slices (chicken fingers).
4. Smash Cap’n Crunch into crumbs using a food processor, or put cereal into a plastic bag and start pounding.
5. Combine the cereals, onion powder, garlic powder, salt and pepper into a medium bowl.
6. Combine egg with milk in a separate bowl.
7. Dredge each piece of chicken in milk mixture, then completely coat it with dry mix. Do this for all the chicken.
8. When oil is hot, fry chicken for 4-6 minutes until golden brown and crispy. Remove to paper towels or rack to drain. Serve hot with Creole mustard sauce on the side for dipping.
2 tbls Grey Poupon Dijon mustard
3 tbls mayonnaise
1 tsp yellow mustard
1 tsp cream style horseradish
1 tsp honey
Veggie oil for frier
2 skinless chicken breast fillets
2 cups Cap’n Crunch cereal
½ cup cornflake crumbs
½X2 tsp onion powder
½X2 tsp garlic powder
½X2 tsp salt
¼X2 tsp white pepper
1 egg beaten
1 cup milk
1. Preheat oil in deep pan or fryer to 375. You want to use enough oil to completely cover the chicken 1 to 2 inches deep.
2. Combine all ingredients for the Creole mustard sauce along with half the onion powder, garlic powder, salt and pepper in a small bowl and chill the sauce while the chicken is prepared
3. Cut each fillet lengthwise into 5 long slices (chicken fingers).
4. Smash Cap’n Crunch into crumbs using a food processor, or put cereal into a plastic bag and start pounding.
5. Combine the cereals, onion powder, garlic powder, salt and pepper into a medium bowl.
6. Combine egg with milk in a separate bowl.
7. Dredge each piece of chicken in milk mixture, then completely coat it with dry mix. Do this for all the chicken.
8. When oil is hot, fry chicken for 4-6 minutes until golden brown and crispy. Remove to paper towels or rack to drain. Serve hot with Creole mustard sauce on the side for dipping.