Saturday, August 3, 2013

chicken crunch

chicken crunch

Serves 2 to 4 as an appetizer or snack
You definitely want to at least double the batch--this is good stuff! LOL
Creole Mustard Sauce:
2-Tablespoons Grey Poupon Country Dijon mustard
3-Tablespoons mayonnaise
1-teaspoon yellow mustard
1-teaspoon cream-style horseradish
1-teaspoon honey

Vegetable oil for frying
2 boneless, skinless chicken breast halves
2 cups Cap'n Crunch cereal
1/2 cups cornflake crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
1 cup milk

1.--Preheat oil in a deep pan or deep fryer to 375* degrees F. You  want to use enough oil to completely cover the chicken 1-2 inches deep.
2.--Combine all ingred. for the Creole mustard sauce in a small bowl and chill the sauce while the chicken is prepared.
3--Cut each chicken breast, lengthwise, into 5 long slices (chicken fingers).
4.--Smash the Cap'n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding.
5.--Combine the cereals, onion powder, garlic powder, salt, and pepper in a medium bowl.
6.--Combine the egg with the milk in a separate bowl.
7.--Dredge each piece of chicken in the milk mixture, then completely coat it with the dry mixture. Do this for all the chicken before frying.
8.--When oil is hot, fry the chicken for 4 to 6 minutes or until golden to dark brown and crispy. Remove to paper towels or a rack to drain. Serve hot with Creole mustard sauce on the side for dipping.
As posted by RockEducation... 

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