Ingredients
Equipment
Method
- Pulse the Captain Crunch cereal and cornflakes in a blender until they reach the consistency of fine crumbs.
- Set up a dredging station for the chicken: Mix the all-purpose flour, granulated onion, granulated garlic, and ground black pepper in a shallow bowl.
- Beat the eggs and milk in a second bowl.
- Place the cereal crumbs in a third bowl.
- Dredge the chicken tenders first in the eggs, coating thoroughly, then in the flour, and finally in the cereal crumbs.
- Deep fry at 325°F for 3 to 4 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F.
- Serve with Creole mustard.
Notes
- Tip 1: Store any leftover Captain Crunch Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven to maintain the crispiness.
- Tip 2: You can freeze the cooked chicken for up to a month. Just ensure it’s wrapped tightly. Reheat in the oven to regain its crunch.
- Tip 3: Serve with a fresh salad or roasted vegetables for a balanced meal. These sides complement the sweet and savory flavors of the chicken.
- Tip 4: Add some cayenne pepper to the flour mixture for a spicy kick that pairs beautifully with the sweetness of the cereal.
- Tip 5: If you want to make it healthier, consider baking the chicken instead of frying. Spray with oil and bake at 400°F until crispy.
- Tip 6: Experiment with different cereals for coating. Try using Fruity Pebbles or Honey Bunches of Oats for a unique twist.