Capn Crunch Chicken Bacon Waffle Food

PLANET HOLLYWOOD CAPTAIN CRUNCH CHICKEN

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.

AIR FRYER CAP'N CRUNCH CHICKEN

Steps:

• Put the cereal into a food processor, pulse until it looks like breadcrumbs. Put in a bowl and add kosher salt and pepper. Toss until evenly mixed.
• Cut chicken into thin strips or bite size nuggets.
• Beat the egg with a fork in a bowl.
• Dip each piece of chicken into the egg, then into the cereal crumbs. Press the crumbs into the chicken and place in the air fryer basket. Top with more cereal crumbs if some are leftover and sprinkle with more kosher salt and pepper.
• Set the air fryer to 400 degrees for 15 minutes.
• Serve with honey mustard or ranch for dipping if desired.

CHICKEN AND BACON WAFFLES

Steps:

• Make the waffle batter: Dice 10 bacon slices; cook in a large cast-iron skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes. Drain on paper towels. Add the remaining 6 bacon slices to the skillet and cook, turning occasionally, until golden brown and crisp, 9 to 11 minutes. Remove to the paper towels; reserve the drippings in the skillet.
• Combine the flour, baking powder, sugar and 1/2 teaspoon salt in a large bowl. Whisk the whole eggs, buttermilk and melted butter in a separate bowl, then whisk into the flour mixture until smooth. Stir in the cooked diced bacon. Transfer 2 cups of the batter to a separate large bowl for the chicken; reserve the remaining batter for the waffles.
• Make the chicken: Preheat the oven to 325 degrees F. Add the peanut oil to the skillet with the reserved bacon drippings; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the thyme, paprika and cayenne to the 2 cups waffle batter; add up to 2 tablespoons buttermilk if the batter is too thick. Season the chicken with salt and black pepper, then toss with the flour. Add the chicken to the batter and set aside until ready to fry.
• Set a rack on a baking sheet. Working in batches, remove the chicken from the batter, letting the excess drip off, then fry until golden brown, 2 minutes per side; transfer to the rack and season with salt. Transfer to the oven and bake until no longer pink in the middle, about 8 minutes.
• Meanwhile, cook the waffles: Spray a waffle iron with cooking spray and preheat. Whisk the egg white in a bowl until soft peaks form; fold into the reserved waffle batter. Ladle 1/2 to 1 cup batter into the waffle iron for each waffle and cook according to the manufacturer's instructions. Serve with the fried chicken, bacon slices and maple syrup.

BACON WAFFLES

Steps:

• Spray a waffle iron with nonstick cooking spray and preheat it.
• Sift together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Beat the egg whites in a second medium bowl until stiff.
• Beat the egg yolks with the milk and butter in a large bowl. Add the flour mixture, stirring until just blended. Fold in the beaten egg whites.
• Place 2 halves of a bacon slice in each waffle grid and close the cover. Cook for 1 minute and then add a scant 1/2 cup batter to each waffle grid. Bake until golden brown, about 5 minutes. Serve with maple syrup.

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

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.

BACON PECAN WAFFLES

Steps:

• For the bacon pecans: Add butter to a skillet over medium-high heat until melted. Then add the brown sugar, pecans, bacon and vanilla. Cook until a caramel texture, 2 to 3 minutes.
• For the waffles: Spray a waffle griddle with nonstick cooking spray. Heat the griddle on medium heat.
• Whisk together the pancake mix, milk, oil, cinnamon, sugar and vanilla in a large bowl. Ladle the waffle batter into the waffle griddle and close. Cook until golden, 1 to 2 minutes. Repeat with remaining batter.
• Remove and serve with the bacon pecans poured directly over the waffles.

CRISPY CORNMEAL-BACON WAFFLES

Steps:

• Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
• Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
• Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto hot waffle iron, spreading evenly over grid. Close waffle iron and cook until waffle is brown, crisp, and set, about 6 minutes, depending on type of waffle iron. Transfer waffles to plates. Serve with maple syrup.