FBD

Cap'n Crunch Chicken Tenders

AmericanChickenIntermediate20 minBy Northstar

Ingredients

Servings
4
  • 2 cup Cap'n Crunch cereal
  • 2 cup corn flakes
  • 2 0.5 cup all-purpose flour
  • 3 tbsp granulated onion
  • 3 tbsp granulated garlic
  • 1 tbsp black pepper
  • 6 eggs
  • 1 cup milk
  • 1 0.5 lb chicken tenders (25–30)
  • 2 cup vegetable oil for deep frying
  • 0.3 cup sliced green onions
  • 2 tbsp horseradish
  • 0.3 cup Creole or Dijon mustard

Instructions

  1. 1

    In a food processor, pulse Cap'n Crunch and corn flakes until crumbly but with some small chunks visible. Spread in a shallow pan.

  2. 2

    Mix flour, granulated onion, granulated garlic, and pepper in a second bowl.

  3. 3

    Beat eggs with milk in a third bowl.

  4. 4

    Dredge chicken tenders in seasoned flour, dip in egg mixture, then coat well in cereal crumbs.

  5. 5

    Heat oil in a deep fryer or heavy pot to 325°F (165°C). Fry chicken in batches 3½ minutes until golden brown. Drain.

  6. 6

    Make Creole mustard sauce: mix green onions, horseradish, and mustard. Serve with chicken for dipping.