A few years back, this kat crossed paths with Cap’n Crunch chicken–a recipe from Planet Hollywood, I’m told–and was quite intrigued. The original version calls for a blend of the Cap’n and corn flakes. Instead, I thought a 2:1 ratio of the Cap’n to panko would be delish–and it is!
Many have raised an eyebrow (understatement) in response to my love for this recipe. All I can say is: don’t knock it till you’ve tried it! Oh, and brace yourself–it tastes especially great served with some Miracle Whip (yeah, that’s right) kicked up with Sriracha for dipping. So let’s be open-minded and start sizzlin’, shall we? 🙂
CAP’N CRUNCH CHICKEN
adapted from CDKitchen
1 1/4 cups Cap’n Crunch cereal, coarsely ground
3/4 cup panko
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pound chicken breast, cut into snackable pieces!
vegetable oil for frying
Combine the ground Cap’n Crunch with the panko and set aside.
Beat egg with milk and set aside.
Stir flour, onion and garlic powders and black pepper together and set aside.
Now you’ve got three dipping stations. Get ready to get your chicken crunchatized!
Dip each piece of chicken into the seasoned flour to coat. Shake off excess flour and into the egg they go! Then coat the pieces with the cereal/panko mix. Quite frankly, this is where it gets messy! As the process rolls on, you’ll find your fingers getting as coated as the chicken! Luckily, before long, you’ll have a plate that looks like this.
Heat oil in a large skillet. You know it’s time to fry when you dip a piece in and the oil sizzles.
Cook 3 to 5 minutes each side, depending on the size of the pieces. Drain on paper towels and serve with kicked up Miracle Whip enhanced by the spicy goodness of Sriracha.
I’m willing to bet you won’t be disappointed when you make this recipe. But if I can’t convince you, guess you better shop around for something else to try this week! Make it a great one!
♥ and purrs,