Menu Description: "A basket of tender chicken breaded with Cap'n Crunch and seasonings, served with Creole mustard sauce."
The Orlando, Florida Planet Hollywood, which had its big opening in 1994, pulls in yearly sales receipts totaling around $50 million, making it one of the highest volume restaurants in America. If you've never tried the Chicken Crunch at Planet Hollywood, you're missing a treat. Sliced chicken breast fingers are coated with a crunchy, slightly sweet breading combination of Cap'n Crunch cereal and cornflake crumbs. The chicken is then deep-fried to a golden brown and served with a tasty dipping sauce made from mayonnaise, horseradish, and Dijon mustard. Prepared to get hooked on these.
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vegetable oil for frying (amount required by your fryer) 2 skinless chicken breast fillets 2 cups Cap'n Crunch cereal 1/2 cup cornflake crumbs 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon white pepper 1 egg, beaten 1 cup milk
1. Preheat oil in a deep pan or deep fryer to 375 degrees F. You want to use enough oil to completely cover the chicken 1 to 2 inches deep.
2. Combine all of the ingredients for the Creole mustard sauce in a small bowl and chill the sauce while the chicken is prepared.
3. Cut each chicken fillet, lengthwise, into 5 long slices (chicken fingers)
4. Smash the Cap'n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding.
5. Combine the cereals, onion powder, garlic powder, salt, and pepper in a medium bowl.
6. Combine the egg with the milk in a separate bowl.
7. Dredge each piece of the chicken in the milk mixture, and then completely coat it with the dry mixture. Do this for all the chicken before frying.
8. When the oil is hot, fry the chicken for 4 to 6 minutes or until golden to dark brown and crispy. Remove to paper towels or a rack to drain. Serve hot with Creole mustard sauce on the side for dipping.
Serves 2 to 4 as an appetizer.
Jillian
2/2/2009 12:02:00 AM
I've made this multiple times and it always turns out great! I love it! Make sure to double it so there's enough for you and your friends.
Lindy
1/5/2009 11:24:00 AM
Wonderful recipe but be sure to double it. Have made this several times now and everyone loves it. I use cream or half and half, instead of milk, to make the coating stick better.
Susan
11/23/2008 4:45:00 PM
Excellent recipe! The sweetness of the cereal breading is balanced from the onion and garlic powders as well as the salt and pepper. The creole sauce is the perfect compliment, though I added more honey personally. Will make again for sure!
Nancy in MO
10/7/2008 9:34:00 PM
YES!!!!!!!! I had hoped you'd cracked the code. These are incredible!!! Thanks!
BOB in Cheshire CT
3/28/2008 1:29:00 PM
I have never had anything so addicting in my life.....i want some now!
aerdna in CA
3/19/2008 11:00:00 AM
I made this last night for dinner, I made about a lb. to feed me, my husband, my 3 yr old and my roommate and it was gone and they were wanting more, and going on and on about how great it was and how if I took it to a potluck everyone would want the recipe. Thanks and I will definitely have to make this again, but more!
Alan in SF
1/29/2008 11:06:00 AM
I doubled this recipe the first time I made it, expecting to have a high demand. I should have made 4 times as much! This was relatively easy to do, just have to keep an eye on the oil in case of fire.
John Riggs
1/23/2008 3:55:00 PM
Phenomenal! I use this recipe as breading for fried chicken now.
Nikki
11/20/2007 5:00:00 PM
Absolutely wonderful! Better than any restaurant's strips. Didn't have any cornflakes, so substituted rice krispies and worked great.
Cyndy
11/20/2007 4:58:00 PM
FANTASTIC!! I make chicken strips quite often and thought I had a good recipe. This one is even better. I just add a generous tablespoon of mayo to the egg & milk mixture - thickens it up a bit and sticks to the chicken better.
