![]() Prepare the Seasoned Flour Coating: In another wide shallow bowl, mix together the flour, onion and garlic powders, salt and black pepper set aside. Shake the bag to mix and then pour the crumbs into a wide shallow bowl set aside. Prepare the Cereal Coating: Place the Cap’n Crunch and Cornflakes cereals into a plastic zipper bag and crush into course crumbs by carefully rolling with a rolling pin or with the side of a heavy straight sided coffee mug. Cover and chill until ready to serve.Oil for frying (approx absorbed by bread) Check chicken for doneness, and place fully cooked pieces on paper-towel lined plates as you go. If you try to cook the chicken too fast, the breading will burn before the chicken gets fully cooked. Adjust oil temperature so the chicken is cooking all the way through and the breading is turning a nice golden brown. Once all chicken is prepared, fry in the hot oil for approximately 2 to 3 minutes per side, turning with a slotted spoon or cooking tongs, as needed. Repeat with all chicken pieces and place them in one layer, on a plate, as you go. Blot dry.ĭip chicken pieces into the egg mixture, and then dredge in the Cap’n crunch mixture, pressing crumbs to the chicken so it sticks. ![]() In another bowl, whisk egg and milk together until frothy.Ĭut chicken into small strips (I cut the breasts into 5 or 6 long strips and then cut those strips in half.) You want the pieces to be fairly uniform so they cook at the same rate. Place crumbs in a large bowl, and mix with onion powder, and garlic powder. Using a rolling pin, crush cereals into fine crumbs. Place cereals in a large, heavy duty Ziploc bag and remove as much air as possible. Pour 2 inches of oil into the bottom of a large, heavy skillet (I use cast iron for this.) Heat oil to approximately 375 degrees F. (serves 6 as an appetizer, 3 as a main course)ģ large boneless, skinless chicken breasts, cut into small uniform stripsĤ cups original flavor Cap’n Crunch cereal ![]() My favorite part of Super Bowl Sunday is the FOOD.Ĭap’n Crunch Chicken screams game day! I hope you love it as much as we do! However, we always turn on the Super Bowl so Grace can watch, and so I have an excuse to cook outrageous appetizers and desserts. Wouldn’t you agree? And what better time of year to splurge than Super Bowl Sunday? Don’t tell anyone, but I don’t even like football. Just click on the link.Įver since I’ve had a food blog I’ve been meaning to make this recipe at home so I could share it with all of you! It’s not health food (which, as much as my blog doesn’t reflect it at times, is what I mostly try to eat.) However, I do believe any healthy diet deserves a good splurge once in awhile so those of us downing green juice, smoothies, boneless skinless chicken breasts, Greek yogurt, and quinoa can treat ourselves. ![]() The MOA Planet Hollywood location has closed it’s doors, but there are several other locations if you want to maybe check it out. Their Cap’n Crunch Chicken strips with this tangy, slightly spicy, slightly sweet, Creole mustard sauce for dipping. Not everything on the menu was particularly stellar, but there was this one item that kept me coming back again and again. Years ago, when The Mall of America first opened here in Minnesota, there was this awesome and amazing restaurant called Planet Hollywood that was my absolute favorite place to eat in the mall.
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