Planet Hollywood Cap'n Crunch Chicken and Creole Mustard Dipping Sauce
INGREDIENTS
  • Servings: 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
  • 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
  1. This is NOT just for kids! It's surprisingly yummy for big kids too.
  2. Serves 8
  3. 2 cups Cap'n Crunch cereal
  4. 1 1/2 cups Corn flakes
  5. 1 egg
  6. 1 cup milk
  7. 1 cup all-purpose flour
  8. 1 teaspoon onion powder
  9. 1 teaspoon garlic powder
  10. 1/2 teaspoon black pepper
  11. 2 pounds chicken breast, cut in 1oz. tenders
  12. vegetable oil, for frying
  13. Creole mustard sauce (separate recipe)
  14. 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.
  15. Creole Mustard Sauce
  16. 1 cup mayonnaise
  17. 1/4 cup Creole style mustard, or dijon mustard
  18. 1 tablespoon yellow mustard
  19. 1 tablespoon horseradish
  20. 1/2 teaspoon cider vinegar
  21. 1 dash Worcestershire sauce
  22. 1 teaspoon red wine vinegar
  23. 1 teaspoon water
  24. 1/2 teaspoon cayenne pepper
  25. 1/2 teaspoon salt
  26. 1 tablespoon green onions, sliced in 1/4" pcs
  27. 1 tablespoon garlic, crushed
  28. 1 teaspoon chopped green bell pepper (fine)
  29. 1 teaspoon finely chopped celery
  30. 1 teaspoon finely chopped onion
  31. Mix all ingredients together thoroughly. Makes 1 1/2 cups.
RECIPE BACKSTORY
This is NOT just for kids! It's surprisingly yummy for big kids too.