turn the cereal to like crumbs mix up milk egg a little salt and pepper to taste dip the chicken in the mixyure then coat it with the cereal crumbs and fry itHow do I make captain crunch chicken ?
INGREDIENTS:
4 skinless, boneless chicken breasts
5 cups dry sweetened cereal, crushed
DIRECTIONS:
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.
WELL THAT SEEMS SIMPLE... JUST SMASH UP THE CAPTIN CRUNCH AND POUR IT OVER THE CHICKEN...How do I make captain crunch chicken ?
I love to use the deep fryer...
I hope you like mushrooms... but you can use this batter for just about anything. I've even used it for potato wedges..
Crispy Fried Mushrooms
1/2 cup of all purpose flour
1/2 teaspoon of salt
1/4 teaspoon of dried mustard
1/4 teaspoon of paprika
1/2 cup of buttermilk (or regular)
8 ounces of fresh mushroom
Crisco oil for frying
Mix all your dry ingredients into plastic bag, and set aside.
Place buttermilk in a small bowl for dipping. Dip a few mushrooms in buttermilk, then put them in the bag..and shake shake shake..
Place the mushrooms in your hot oil....fry until golden brown.
DEEEEEEE-LICIOUS!
If you want more recipes.. let me know!
And I'd love to try the captain crunch chicken if you ever get the recipe! (wink wink)..Thanks!
* 2 cups Captain Crunch Cereal
* 1 1/2 cup 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 1-oz. tenders
* Vegetable oil for frying
Directions:
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 this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into 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.
This recipe for Planet Hollywood's Captain Crunch Chicken serves/makes 4.How do I make captain crunch chicken ?
http://www.quakeroats.ca/cgi-bin/recipe.…
i made chicken fingers for years at a restauraunt. you need to use egg and a little water to get the crumbs to stick to the chicken. first dip the chicken into flour (to remove any excess moisture) and then quickly into the egg %26amp; water mixture (only enough to coat) and then roll them in a bowl of your crumbs. it helps if you cool the prepared chicken with the crumbs on it for a while before you cook them. a little salt and pepper helps.
some people use milk but a crispier/lighter coating can be made only using eggs and a teaspoon or so of water.
get a box of cereal
pour in large bowl
take a fork or large spoon
press down on the cereal until it's all crumbs.
take your chicken breast/ or part
dunk into bowl with cereal, both sides. and into the pan.
may want to put oil or something into the pan b4 hand so the cereal doesnt come apart or stick to the pan. make sure to flip occasionally.
Title: Recipe(tried): Captain Crunch Chicken
Use EQUAL amounts of Captain Crunch and Cornflakes. Put them in a ziploc
baggie and crush into fine crumbs. Make a "milk wash" out of 1 egg and a
little milk. Put this to the side. Put some flour in a bowl and add your
favorite seasonings. Roll the chicken in the flour, then dip in the egg wash,
and then roll in the "Crumbs". Repeat steps again and then place in hot oil in
skillet. Fry until golden on each side and tests done. This has a slightly
sweet taste, almost like "Oriental" chicken or something. Tastes WONDERFUL!!
Absolutely outstanding when served with the Creole Mustard Sauce (recipe follows)
Planet Hollywood Cap'n Crunch Chicken
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
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. Makes 8 servings.
Creole Mustard Sauce
1 cup mayonnaise
1/4 cup Creole style mustard (Dijon is fine too)
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" pieces
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper -- (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion
Mix all ingredients together thoroughly. Make about 1 1/2 cups.
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