Capn Crunch Chicken Fingers W Mustard Dip Recipes

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CAPTAIN CRUNCH CHICKEN



Captain Crunch Chicken image

This is a 'sweet' change from the same old bread crumb breading! Simple, sweet and crrrrunchy!

Provided by Terrie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 2

4 skinless, boneless chicken breasts
5 cups dry sweetened cereal, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 26.5 g, Cholesterol 68.4 mg, Fat 3.3 g, Fiber 0.8 g, Protein 28.6 g, SaturatedFat 1.7 g, Sodium 310.5 mg, Sugar 13.7 g

CAPTAIN CRUNCH CHICKEN



Captain Crunch Chicken image

I love the Cap'n Crunch Chicken at Planet Hollywood! I honestly can't go there and without ordering this favorite appetizer. This chicken has a delicious savory sweet crunch, and a flavor unlike anything else you have tried.

Provided by Emily Walker

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 17

2 chicken breasts (boneless, skinless)
1 cup buttermilk
1 egg
2 cups Cap'n Crunch cereal
½ cup panko bread crumbs
½ cup Wondra flour
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
vegetable oil
2 tablespoons Grey Poupon dijon mustard
3 tablespoons mayonnaise
3 tablespoons mayonnaise
2 tablespoons dijon mustard
1 teaspoon yellow mustard
1 teaspoon honey

Steps:

  • Use a kitchen mallet or rolling pin to flatten each chicken breast to about 1 inch thick. Cut each chicken breast (lengthwise) into 4 to 6 long slices to make the chicken strips. Place chicken in a bowl, cover with buttermilk, and marinate several hours or overnight.
  • Using a food processor or blender, crush the Cap'n Crunch cereal into crumbs. You can also place the cereal into a resealable plastic bag, squeeze out all the air, and roll over it with a rolling pin until the cereal is crushed into crumbs.
  • Place the cereal crumbs in a bowl and add bread crumbs, flour, onion powder, garlic powder, salt, and pepper. Stir well.
  • Remove chicken from buttermilk marinade and set aside. Whisk one egg into the remaining marinade. Add the chicken back in and stir well.
  • Coat each piece of chicken in the cereal crumb mixture.
  • Deep Fry Method: Fill a deep fry pan with 2 inches of vegetable oil. Heat to 375 degrees. Fry each chicken strip for 4 to 6 minutes or until golden brown. When fully cooked, place each chicken strip on a paper towel or rack to drain the oil. Air Fryer Method: Preheat air fryer to 350. Spray each side of the chicken strips with a little bit of cooking spray. Cook at 350 for 8-10 minutes, flipping halfway through.
  • For the Sauces: Mix ingredients together and let chill in the fridge at least one hour before serving.

Nutrition Facts : Calories 396 kcal, Carbohydrate 34 g, Protein 31 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 124 mg, Sodium 824 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CRUNCHY CEREAL CHICKEN FINGERS



Crunchy Cereal Chicken Fingers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9

Vegetable oil, for frying
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 large egg, beaten
2 cups crunchy sweetened cereal, such as Cap'n Crunch
2 boneless, skinless chicken breasts, cut into 1-inch strips
1/2 cup ketchup
1/4 cup applesauce
2 dashes Worcestershire sauce

Steps:

  • Heat 1/4 inch of oil in a large skillet over medium-high heat.
  • Put the flour in a shallow bowl and add some salt and pepper. Put the egg in a second shallow bowl. Put the cereal in a resealable plastic bag and pound into crumbs with your hands until mostly broken up with some bigger pieces. Transfer the cereal to a third shallow bowl.
  • Dip the chicken strips first in the flour, then the egg and then the cereal. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes. Drain on paper towels.
  • Stir together the ketchup, applesauce and Worcestershire sauce in a small bowl. Serve as a dip with the chicken fingers.

CAP'N CRUNCH CHICKEN FINGERS AND RED CHILE BACON CARAMEL DIPPING SAUCE



Cap'n Crunch Chicken Fingers and Red Chile Bacon Caramel Dipping Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts, cut into 8 strips
2 cups corn starch
1/2 cup flour
1/4 cup baking powder
2 cups ground sweetened corn breakfast cereal, such as Cap'n Crunch
2/3 cups ground panko
1 cup sugar
1 cup heavy cream
2 tablespoons diced cooked bacon
2 tablespoons Sriracha, plus more if needed
1 tablespoon red chile flakes
Canola or vegetable oil, for frying

Steps:

  • To make the batter, mix the corn starch, flour and baking powder, and then add 2 cups cold water.
  • To make the breading, combine the breakfast cereal and panko, and mix together in a mixing bowl.
  • Dissolve the sugar in 3 cups water on the stovetop, in pot set over low heat. Once dissolved, increase the heat to medium and cook until the mixture turns amber brown, 10 minutes. Remove from the heat and add the heavy cream, bacon, Sriracha and chile flakes.
  • Preheat the oil to 350 degrees F.
  • Dip the chicken slices into the batter, then into the breading. Deep-fry the chicken fingers 4 at a time until golden brown and cooked through. Serve with the red chile bacon caramel sauce.

PLANET HOLLYWOOD CAPTAIN CRUNCH CHICKEN



Planet Hollywood Captain Crunch Chicken image

This is great and a real kid pleaser. The creole mustard sauce sets off the sweetness of the chicken just right. DH saw a demonstration of the recipe on an early morning show and searched the recipe out for me.

Provided by Mysterygirl

Categories     Chicken

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 25

2 cups Cap'n Crunch cereal
1 1/2 cups corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders
vegetable oil (for frying)
1 cup mayonnaise
1/4 cup creole mustard or 1/4 cup Dijon mustard
1 teaspoon yellow mustard
1 teaspoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon green onion, sliced in pieces
1 teaspoon crushed garlic
1 teaspoon finely chopped green pepper
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion

Steps:

  • Coarsely grind or crush the two cereals and set aside.
  • Beat the egg with milk and set aside.
  • Stir together the flour, onion and garlic powders and black pepper.
  • Set aside.
  • Dip the chicken: pieces in the seasoned flour.
  • Move around to coat well, then shake off the excess flour.
  • Dip in the egg wash, coating well, then dip 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 5 minutes depending on size.
  • Drain and serve immediately with creole mustard sauce.
  • For sauce:Mix all ingredients together.

CAP'N CRUNCH® BUFFALO CHICKEN TENDERS



Cap'n Crunch® Buffalo Chicken Tenders image

Great combo of sweet and spicy! You can also skip the Buffalo sauce, and it's just a delicious.

Provided by Dan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 8

2 cups brown sugar and butter flavored crispy corn and oat breakfast cereal (such as Cap'n Crunch®)
¼ cup flour
½ teaspoon salt, or to taste
½ teaspoon ground black pepper
2 eggs, lightly beaten
2 tablespoons buffalo wing sauce
1 pound chicken tenders
¼ cup olive oil

Steps:

  • Crush cereal in a food processor to make fine crumbs. Place crushed cereal in a shallow bowl.
  • Whisk flour, salt, and black pepper together in a shallow bowl. Beat eggs and Buffalo wing sauce together in a separate shallow bowl.
  • Gently press a chicken tender into the flour mixture to coat and shake off excess flour. Dip into the beaten egg, then press into crushed cereal. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place coated chicken tenders in a single layer on a plate while coating the rest; do not stack. Repeat for remaining chicken tenders.
  • Heat olive oil in a skillet over medium heat. Working in batches, cook each chicken tender in hot oil, turning once, until cooked though and golden brown on both sides, 3 to 4 minutes per side. Transfer cooked chicken to a plate lined with paper towels.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 18.8 g, Cholesterol 196.3 mg, Fat 22.4 g, Fiber 0.6 g, Protein 42.7 g, SaturatedFat 4.6 g, Sodium 716.9 mg, Sugar 5.7 g

CAP'N CRUNCH CHICKEN



Cap'n Crunch Chicken image

This is a copycat to Planet Hollywoods Cap'n Crunch Chicken. The first time I made it, I burned it, and we could barely eat it. The second time I made it, it came out perfect and boy is it good! We enjoy ours with my homemade honey-mustard sauce. They make the best combo!

Provided by Tearanii

Categories     Chicken

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 1/2 cups Cap'n Crunch cereal
1 cup corn flakes
1 egg
1/2 cup milk
1/2 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1 oz. tenders
vegetable oil (for frying)
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon prepared mustard

Steps:

  • Coarsely grind or crush the two cereals and set aside.
  • Beat the egg with milk and set aside.
  • Stir together the flour, onion and garlic powders and black pepper; set aside Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess flour.
  • Dip in the egg wash, coating well, then dip 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 5 minutes depending on size.
  • Drain and serve immediately with sauce.
  • For sauce, combine all ingredients and mix well.
  • Yield: 4 to 6 servings.

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