Captain Crunch Chicken Fingers

This is the Planet Hollywood recipe. To bake instead of frying, see note below.

8 servings

Note: On recipes that call for cornflake crumbs, you can buy them already crushed – Kellogg’s Cornflake Crumbs. They are in a green and white box near the breadcrumbs.

2 cups Captain Crunch cereal, crushed
1 t. onion powder
1½ cups Kellogg’s cornflake crumbs
1 t. garlic powder
1 egg
½ t. black pepper
1 cup milk
1 cup all-purpose flour
2 lbs. fresh chicken breasts, cut into tenders
vegetable oil

Mix crushed cereal and cornflake crumbs together and set aside.
Beat the egg with the milk. Set aside.
Stir together the flour, onion and garlic powders and black pepper on a plate. Set aside.
Dip the chicken pieces first into the seasoned flour. Coat well, then shake off excess flour. Next, dip into egg wash and coat well; then coat with Capt. Crunch/cornflake crumb mixture.

* Heat oil in a large heavy skillet to 325° F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3- 5 minutes depending on size of pieces. Drain and serve.
* To bake: Preheat oven to 350°. Lightly coat a large pan (15x10x1) with oil. Place coated chicken tenders in pan. Bake at 350° for 15-20 minutes and then turn pieces over and bake for another 15-20 minutes until done.

VARIATION: PANKO CHICKEN FINGERS
Instead of Captain Crunch cereal, use Panko (Japanese) bread crumbs. Combine the Panko with the cornflake crumbs and then follow the recipe above. These are crunchier and not sweet.

September 4, 2008. Tags: chicken. mains.