The inspiration for this dish comes from a local restaurant where my husband and I went on one of our first dates. He loved their Cap'n Crunch chicken and I knew I wanted to recreate it for him. It took a few years before I actually tackled the project though. Now, we have it on a somewhat regular basis when we're in the mood for something a little different and a little fun.
Cap'n Crunch Chicken
- 1 -1 1/2 lb. boneless, skinless chicken breasts, cut into "fingers"
- 1 c. flour
- 1/2 t. each of salt, pepper, and garlic powder
- 1/4 t. cayenne pepper
- 1 egg
- 1/4 c. milk
- 4 c. original Cap'n Crunch (similar store-brands work just fine!), crushed to 2 cups
- 1 c. corn meal
- Oil for frying
2. In a large skillet add enough oil to fill about 1 inch. Heat over medium-high heat. Meanwhile, dredge the chicken pieces in the flour, then in the eggs and roll in the cereal mixture until covered completely. (If you want to prepare this meal stolen moments style, just prepare all of the chicken and place in the refrigerator before frying. Actually, doing it this way sets the coating and helps it stay on better while frying.)3. Fry the chicken in the hot oil, a few pieces at a time, for about 3 minutes per side.
Serve with Ranch or Honey-Mustard dipping sauce.
Whenever I make a meal like this that involves the crushing of some ingredient, I love to have at least one of the kids get involved. They have so much fun helping to crush with the rolling pin. (And the ones who aren't helping get to enjoy a small handful of cereal while waiting for their turn.)
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