Capn Crunch Chicken Strips Recipe 435 Recipes

CAPTAIN CRUNCH CHICKEN

Steps:

• Use a kitchen mallet or rolling pin to flatten each chicken breast to about 1 inch thick. Cut each chicken breast (lengthwise) into 4 to 6 long slices to make the chicken strips. Place chicken in a bowl, cover with buttermilk, and marinate several hours or overnight.
• 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.
• Place the cereal crumbs in a bowl and add bread crumbs, flour, onion powder, garlic powder, salt, and pepper. Stir well.
• Remove chicken from buttermilk marinade and set aside. Whisk one egg into the remaining marinade. Add the chicken back in and stir well.
• Coat each piece of chicken in the cereal crumb mixture.
• Deep Fry Method: Fill a deep fry pan with 2 inches of vegetable oil. Heat to 375 degrees. Fry each chicken strip for 4 to 6 minutes or until golden brown. When fully cooked, place each chicken strip on a paper towel or rack to drain the oil. Air Fryer Method: Preheat air fryer to 350. Spray each side of the chicken strips with a little bit of cooking spray. Cook at 350 for 8-10 minutes, flipping halfway through.
• For the Sauces: Mix ingredients together and let chill in the fridge at least one hour before serving.

CAPTAIN CRUNCH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

CAP'N CRUNCH CHICKEN STRIPS RECIPE - (4.3/5)

Steps:

• Coarsely grind or crush the two cereals and set in a shallow dish. In a second shallow dish, beat the egg with milk. 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. Drop coated chicken tenders carefully in the hot oil and cook until golden brown, about 3 to 5 minutes per side. Remove tenders to a paper towel lined plate to drain excess oil. Serve hot.

CAPTAIN CRUNCH CHICKEN

Steps:

• Take the flour, onion powder, and garlic powder and mix it together. Set it aside.
• Take the egg whites and milk and mix it together then set it aside.
• Take the captain crunch and corn flakes mix them together and then crush them into a fine breading.
• Dip your chicken in the flour mixture.
• Then dip your chicken into the egg wash.
• Then coat your chicken with the bread crumbs.
• Bake it at 350 degrees for about 20 minutes turning the chicken over at 10 minutes. Serve as an appetizer or meal.

PLANET HOLLYWOOD CAPTAIN CRUNCH CHICKEN

Steps:

• 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.
• Move around to coat well, then 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 creole mustard sauce.
• For sauce:Mix all ingredients together.

CAP'N CRUNCH CHICKEN

Steps:

• 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.