captain crunch chicken

[matt]

2 cups captain crunch chicken
1/1/2 corn flakes
1 egg
1 cup flour (remember to spoon not scoop)
1 teaspoon onion powder
1 teaspoon gaarlic powder
1/2 teaspoon black pepper
2 pounds chicken

crush the two cereals set aside. beat egg with milk and set aside Dip the chicken ipieces in the seasoned flour. move around to coat well, then shake off excess flour. dip in the egg wash coat well. in the cereal mixture, coating well. Heat oil in a large heavy skillet to 325. drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked 3 to five minuets depending on size Drainand serve immeditely with creole musturd sauce
1 cup mayo
1/4 creole style musturd
or dijon
1 tab of yellow musturd
1 tab of horseradish
1/2 cider vinegar
dash of worscestershire sauce
1 teaspoon of red wine vinegar
1 tea of h20
1/2 tea of cayenne
1/2 of salt
1 T of green onions
1 T crushed garlic in oil
1 T green pepper chopped
Mix all togather serve with the chicken source from the Miami Hearld

[SHERRY]

Matt, I love this recipe. I have had it for a while as a recipe that Planet Hollywood serves. Have you had their Captain Crunch Chicken Fingers? They are delicious. This recipe looks very similar. Good one!

[lsdesign]

Let me make sure that this is a recipe using Captain Crunch cereal?

[Gwenniver]

matt, do you think these could be sauteed with cooking spray instead of being fried in oil? I'd like to try the recipe, but I'm not big on oil-frying.

Maybe baking them would be better. Sauteeing might strip all the yummy coating off the chicken...

Hmmm...

[Mitchdoggy]

Matt-
What do you mean by the size of the drain?

The recipe sounds fun.

[Laura B]

Mitchdoggy: I think that there is supposed to be a period after size. You cook for a certain time depending on size, then you drain.