Captain Crunch Chicken Food

CAPTAIN CRUNCH CHICKEN

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.

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.

CRUNCHY CEREAL CHICKEN FINGERS

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.

30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN

Steps:

• Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
• Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
• Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

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.

SAM CHOY'S CAPTAIN CRUNCH CHICKEN

Steps:

• Place Captain Crunch in a Ziplock bag and smash with a rolling pin until finely crushed. Set aside.
• Season chicken thighs with salt and pepper to taste before lightly dusting with flour.
• Place chicken in a mixing bowl and add shoyu, garlic, ginger, and egg.
• Mix until combined and allow chicken to marinate for 30 minutes.
• Roll chicken in crushed cereal and place in a baking pan that has been sprayed with Pam.
• Bake at 350 degrees for 45 minutes to 1 hour.
• Cut into strips or desired size and serve with ranch dressing.

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.

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.

CAP'N CRUNCH® BUFFALO CHICKEN TENDERS

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.