Sat 23 Aug, 2003 12:19 pm
PLANET HOLLYWOOD CAP'N CRUNCH CHICKEN
Adapted by BumbleBeeBoogie
2 cups Cap'n Crunch cereal
2 cups corn flakes cereal
1 cup whole milk
6 large eggs
2-1/2 cups all-purpose flour
3 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper
salt to taste
25 to 30 chicken tenders
vegetable oil for deep frying
Creole mustard sauce, recipe follows
In a food processor bowl, process the cereals until crumbly with some 1/8-inch chunks still visible. Spread in a shallow pan.
In a bowl, combine the flour, ground onion, garlic, salt and pepper.
In a separate bowl, beat with a fork the eggs and milk until well-blended.
Preheat oil in deep fryer to 325 degrees or use a deep frying pan.
Dredge chicken tenders in the seasoned flour; shake off the excess. Dip the chicken in the egg mixture, coating evenly. Then dredge the chicken in the cereal mixture, coating well. Arrange the coated chicken on wax paper.
Deep fry the chicken in small batches, so the hot oil doesn't cool, for 3 1/2 minutes or until golden brown. Drain on paper towels. Serve with the following Creole mustard sauce or other bottled mustard containing horseradish. Makes 4 servings.
CREOLE MUSTARD SAUCE:
1/4 cup sliced green onions
2 tablespoons horseradish
2 tablespoons minced garlic cloves
1 tablespoon red wine vinegar
2 tablespoon minced onion
1 tablespoon water
2 tablespoons minced celery
2 teaspoons cider vinegar
2 tablespoons minced green pepper
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1 teaspoon Tabasco sauce
1 tablespoon dry mustard
salt and cayenne pepper to taste
Combine all ingredients and mix well. Serve on the side with the Cap'n Crunch chicken. Makes about 2 cups.