Cap’N Crunch Chicken Fingers!

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

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Ingredients for the dipping sauce

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Delicious alone or with the dipping sauce

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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!

 

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