Cap’N Crunch & Corn Flakes mixed together sounds odd but tastes great!

Ingredients for the dipping sauce

Delicious alone or with the dipping sauce

Where it all began…the first taste of the amazing chicken finger!

I discovered these in Cancun on Spring Break. My friend Dawn and I stayed across the street from a Planet Hollywood and had dinner there the first night. The waitress said we should try these and we were hooked. They are DELICIOUS! I hope you enjoy them! The recipe below is not exact to what they serve, I am sure they fry them, these are baked, and I am sure they use a lot of other ingredients but these are still tasty.

Recipe for the chicken fingers…serves 2-4 (pan fry then bake)

• Chicken Cutlet tenders (1 packet is good for 2-4 people)
• 2 cups Cap’N Crunch
• 1.5 cups Corn Flakes
• 1 cup milk
• 1-2 eggs
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• dash of pepper

Heat oven to 325 degrees…

Mix together the Captain Crunch and the Corn Flakes in a mixer until crushed (like bread crumbs) add in the onion powder, garlic powder and pepper-put all this in 1 dish. Combine the egg and milk and put in another dish. Dip the chicken in the egg/milk mixture then coat in the cereal mixture.

Heat olive oil in a fry pan (just enough to coat the pan and make the chicken a bit brown on the outside) place chicken in pan and heat on each side for roughly 1 minute until the coating is a bit brown. Then transfer to a baking dish and bake for 15-20 minutes or until done.

Dipping Sauce: mix the below together and use as a dip…I played around with the ingredients, the below is not too strong or too mayonnaise tasting. I suggest tasting it as you go along and find what you like best.

These would also be good in a ranch or honey mustard dip or with no sauce

• 6 Tablespoons Dijon Mustard
• 9 Tablespoons Mayonnaise
• 3 Teaspoon creamy style horseradish
• 3 Teaspoon honey
• 3 Teaspoon Yellow Mustard
• I like to add a dash of hot sauce

Enjoy!