Cap'n Crunch Chicken

Cap'n Crunch Chicken - Emily Walker of

2 Chicken Breasts boneless, skinless OR 1-2lbs Chicken Tenders
1 cup buttermilk
1 Egg
2 cups Cap’n Crunch cereal
½ cup Panko bread crumbs
½ cup Flour
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
vegetable oil

1. Use a kitchen mallet or rolling pin to flatten each chicken breast to about 1 inch thick.
2. Cut each chicken breast (lengthwise) into 4 to 6 long slices to make the chicken strips.
3. Place chicken in a bowl, cover with buttermilk, and marinate several hours or overnight. 

4. Using a food processor or blender, crush the Cap’n Crunch cereal into crumbs. You can also place the cereal into a resealable plastic bag, squeeze out all the air, and roll over it with a rolling pin until the cereal is crushed into crumbs.
5. Place the cereal crumbs in a bowl and add bread crumbs, flour, onion powder, garlic powder, salt, and pepper. Stir well. 

6. Fill a deep fry pan with 2 inches of vegetable oil. Heat to 375 degrees.

7. Remove chicken from buttermilk marinade and set aside.
8. Whisk one egg into the remaining marinade. 

9. Dip one chicken strip at a time in the buttermilk/egg mixture, then coat each piece in the cereal crumb mixture.

10. Fry each chicken strip for 4 to 6 minutes or until golden brown.

11. When fully cooked, place each chicken strip on a paper towel or rack to drain the oil.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License