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Mar 15, 2010

CAPTAIN CRUNCH CHICKEN

CAPTAIN CRUNCH CHICKEN




2-1/2 cups Captain Crunch Cereal

1 cup Cornflakes

1 egg

1 cup milk

1 cup flour

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

2 pounds chicken breast, cut in 1-oz. tenders

Vegetable oil for frying (* I use peanut oil*)



HONEY-MUSTARD SAUCE

1/2 cup mayonnaise

2 tbsp. honey

1 tbsp. prepared mustard



Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper; set aside. Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well. Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with sauce. For sauce, combine all ingredients and mix well. Yield: 4 to 6 servings.