Monday, December 14, 2009

Planet Hollywood Cap'n Crunch Chicken

Planet Hollywood Cap'n Crunch Chicken

Chicken Crunch:
 2 c. Cap'n Crunch cereal
 6 eggs
 2 c. corn flakes
 1 c. milk
 2 1/2 c. all-purpose flour
 25 to 30 chicken tenders
 3 T. granulated onion
 Vegetable oil for deep frying
 3 T. granulated garlic
Creole mustard sauce, recipe follows
 1 T. pepper
 
In food processor, grind cereals until crumbly but some
 1/8-inch chunks are still visible. Spread in a shallow pan.
 In a bowl, combine flour, onion, garlic and pepper.
 In a separate bowl, combine the eggs and milk.
 Dredge chicken in seasoned flour. Dip in egg mixture,
 coating evenly. Dredge in cereal mixture,
 coating well. Arrange on wax paper.
 Preheat oil in deep fryer to 325 degrees.
 Deep fry chicken in batches for 3 1/2 minutes or until
 golden brown. Drain.
 Makes 4 servings.

Creole Mustard Sauce
 1/4 c. sliced green onions
 2 T. horseradish
 2 T. chopped garlic
 1 T. red wine vinegar
 2 T. chopped onion
 1 T. water
 2 T. chopped celery
 2 tsp. cider vinegar
 2 T. chopped green pepper
 1 tsp. Worcestershire sauce
 1 c. mayonnaise
 1 tsp. Tabasco sauce
 1/4 c. hot mustard
 Salt and cayenne pepper to taste
 2 T. yellow mustard
 
Combine all ingredients and mix well.
 Serve on the side with chicken. Makes about 2 cups.

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