Capn Crunch Chicken Fingers W Mustard Dip Food

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.

CAP'N CRUNCH CHICKEN TENDERS

Steps:

• Preheat the oven to 400 degrees.
• Add the cereal to a large zipper-top bag. Using a rolling pin or heavy-bottomed pan, crush the cereal until it resembles coarse crumbs. Pour into a shallow dish and set aside.
• To a second shallow dish, add the flour, onion powder, garlic powder, salt, and pepper. Stir to combine. Set aside.
• In a third shallow dish, whisk together the egg and water. Set aside.
• Bread the chicken: dip each piece of chicken in the flour, turning to coat. Then dip in the egg mixture, turning to coat. Then toss the chicken in the crushed cereal until well coated.
• Heat a large skillet over medium heat. Add the oil and butter. Add the pieces of chicken and cook 2-3 minutes per side until browned. Transfer the chicken to a sheet pan fitted with a baking rack. Bake the chicken for 10-12 minutes until the internal temperature is 165 degrees.
• Season with salt and serve with your favorite dipping sauce.

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.

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.

CAP'N CRUNCH CHICKEN FINGERS W MUSTARD DIP

Steps:

• 1. Mix the ingredients together for the mustard dip and place in fridge until ready to use it.
• 2. Place both cereals, the onion powder, garlic powder, salt and white pepper together in a food processor and process to a fine crumb. Place is a shallow dish
• 3. Mix the egg and milk together. Dip the chicken pieces in the milk mixture and then dredge in the crumb mixture.
• 4. Heat oil to 350 degrees and deep fry in batches until golden brown. Drain on paper towels. Serve with mustard dip

CAP'N 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 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.

CAPTAIN CRUNCH CHICKEN

Steps:

• Take the flour, onion powder, and garlic powder and mix it together. Set it aside.
• Take the egg whites and milk and mix it together then set it aside.
• Take the captain crunch and corn flakes mix them together and then crush them into a fine breading.
• Dip your chicken in the flour mixture.
• Then dip your chicken into the egg wash.
• Then coat your chicken with the bread crumbs.
• Bake it at 350 degrees for about 20 minutes turning the chicken over at 10 minutes. Serve as an appetizer or meal.

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 this aside also.
• Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
• Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into 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.