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I love this chicken at Planet Hollywood. I found this recipe from top secret recipes but after making it the first time I made some adjustments. This version turned out much better and the breading stayed on like it was supposed to. This chicken is so sweet and yummy and the mustard sauce balances out the flavor perfectly. This is also a real kid pleaser, my daughter couldn't get enough of them.
vegetable oil for frying
2 skinless chicken breast fillets
1 cup buttermilk
1 egg
2 cups Captain Crunch cereal
1/2 cup panko bread crumbs
1/2 cup Wondra flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
Creole Mustard Sauce:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Mix together and chill in refrigerator.
Cut each chicken fillet, lengthwise, into 5 long slices pounded flat (chicken fingers). Put in a bowl, cover with buttermilk, and marinate overnight. Just before breading, mix in an egg to the marinade. Smash the Cap’n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereal, crumbs, flour, onion powder, garlic powder, salt, and pepper in a medium bowl. Remove chicken from milk and completely coat it with the dry mixture. Discard leftover milk. When the oil is hot, fry the chicken for 4 to 6 minutes or until golden brown and crispy. Remove to paper towels or a rack to drain. Serve hot with chilled Creole mustard sauce on the side for dipping. We also dipped it in fry sauce and that was good too.
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Captain Crunch Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
I love this chicken at Planet Hollywood. I found this recipe from top secret recipes but after making it the first time I made some adjustments. This version turned out much better and the breading stayed on like it was supposed to. This chicken is so sweet and yummy and the mustard sauce balances out the flavor perfectly. This is also a real kid pleaser, my daughter couldn't get enough of them.
vegetable oil for frying
2 skinless chicken breast fillets
1 cup buttermilk
1 egg
2 cups Captain Crunch cereal
1/2 cup panko bread crumbs
1/2 cup Wondra flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
Creole Mustard Sauce:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Mix together and chill in refrigerator.
Cut each chicken fillet, lengthwise, into 5 long slices pounded flat (chicken fingers). Put in a bowl, cover with buttermilk, and marinate overnight. Just before breading, mix in an egg to the marinade. Smash the Cap’n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereal, crumbs, flour, onion powder, garlic powder, salt, and pepper in a medium bowl. Remove chicken from milk and completely coat it with the dry mixture. Discard leftover milk. When the oil is hot, fry the chicken for 4 to 6 minutes or until golden brown and crispy. Remove to paper towels or a rack to drain. Serve hot with chilled Creole mustard sauce on the side for dipping. We also dipped it in fry sauce and that was good too.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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