Cap’n Crunch® Fried Chicken

I had hoped this recipe it might be an old family secret passed down from generation to generation originating in the old country. But I suppose the star ingredient of  “Cap’n Crunch” was a giveaway of its more recent origin.  While it was passed down to my wife from her mother, that is the extent of its history. It is my mother-in-law’s recreation of a Planet Hollywood appetizer.

Ingredients:

  • 2 C Cap’n Crunch® brand cereal

  • 1 1/2 C Kellogg’s Corn Flakes® brand cereal

  • 1 egg

  • 1 C milk

  • 1 C all-purpose flour

  • 1 Tsp onion powder

  • 1 Tsp garlic powder

  • 1/2 Tsp black pepper

  • 2 pounds fresh chicken breasts, cut into 1 oz tenders

  • Vegetable oil for frying

Directions:

  1. Coarsely grind or crush the two cereals and set aside.

  2. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also.

  3. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour.

  4. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.

  5. Heat oil in a large heavy skillet to 325F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately.

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Entrees, ChickenLindsey LeistKlemchuk PLLC