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...