Planet Hollywood Cap'n Crunch Chicken and Creole Mustard Dipping Sauce


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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe

This is NOT just for kids! It's surprisingly yummy for big kids too.


Ingredients You'll Need

2 cups Cap'n Crunch cereal
1 1/2 cups Corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast, cut in 1oz. tenders
vegetable oil, for frying
Creole Mustard Sauce

1 cup mayonnaise
1/4 cup Creole style mustard, or dijon mustard
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions, sliced in 1/4" pcs
1 tablespoon garlic, crushed
1 teaspoon chopped green bell pepper (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion

Mix all ingredients together thoroughly. Makes 1 1/2 cups


Directions

This is NOT just for kids! It's surprisingly yummy for big kids too.


Serves 8


2 cups Cap'n Crunch cereal


1 1/2 cups Corn flakes


1 egg


1 cup milk


1 cup all-purpose flour


1 teaspoon onion powder


1 teaspoon garlic powder


1/2 teaspoon black pepper


2 pounds chicken breast, cut in 1oz. tenders


vegetable oil, for frying


Creole mustard sauce (separate recipe)


Coarsely grind or crush the Cap'n Crunch and cornflakes. Set aside. Beat the egg with the milk. Set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes mixture, coating well. Heat oil in a large heavy skillet to 325°F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders. Drain and serve immediately with Creole mustard sauce.


Creole Mustard Sauce


1 cup mayonnaise


1/4 cup Creole style mustard, or dijon mustard


1 tablespoon yellow mustard


1 tablespoon horseradish


1/2 teaspoon cider vinegar


1 dash Worcestershire sauce


1 teaspoon red wine vinegar


1 teaspoon water


1/2 teaspoon cayenne pepper


1/2 teaspoon salt


1 tablespoon green onions, sliced in 1/4" pcs


1 tablespoon garlic, crushed


1 teaspoon chopped green bell pepper (fine)


1 teaspoon finely chopped celery


1 teaspoon finely chopped onion


Mix all ingredients together thoroughly. Makes 1 1/2 cups.


Questions, Comments & Reviews


It's a kid's favorite too! Thanks Zina. :)

I've made this and it is fantastic! Definately a keeper recipe.


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