Cap’n Crunch Chicken

[Roxy15]

Capn Crunch Chicken:

 

Vegetable Oil, For Frying

2 Skinless Chicken Breast Fillets

1 Cup Buttermilk

1 Egg

2 Cups Capn Crunch Cereal

1/2 Cup Panko Bread Crumbs

1/2 Cup Wondra Flour

1/2 Tsp. Onion Powder

1/2 Tsp. Garlic Powder

1/2 Tsp. Salt

1/4 Tsp. White Pepper

 

Creole Mustard Sauce:

 

2 T. Grey Poupon Dijon Mustard

3 T. Mayonnaise

1 Tsp. Yellow Mustard

1 Tsp. Honey

 

Mix together in a bowl with a lid.

 

Chill in refrigerator.

 

Cut each chicken fillet, lengthwise, into 5 long slices pounded flat-(chicken fingers). Put in a bowl, cover with buttermilk, and marinate overnight. Just before breading, mix in an egg to the marinade. Smash the Capn Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereal, crumbs, flour, onion powder, garlic powder, salt, and pepper in a medium bowl. Remove chicken from milk and completely coat it with the dry mixture. Discard leftover milk. When the oil is hot, fry the chicken for 4-6 minutes or until golden brown and crispy. Remove to paper towels or a rack to drain. Serve hot with chilled Creole Mustard Sauce on the side for dipping.

 

***Can use your favorite Dipping Sauce.