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This dinner is a fun treat for our family. First of all, it’s fun just because of what it is – how could sugary cereal on chicken not be fun? And it is a treat because cold cereal is not a common purchase in our house.
The inspiration for this dish comes from a local restaurant where my husband and I went on one of our first dates. He loved their Cap’n Crunch chicken and I knew I wanted to recreate it for him. It took a few years before I actually tackled the project though. Now, we have it on a somewhat regular basis when we’re in the mood for something a little different and a little fun.
Captain Crunch Chicken
- 1 1 1/2 lb boneless, skinless chicken breasts, cut into “fingers”
- 1 cup flour
- 1/2 tsp each of salt, pepper, and garlic powder
- 1/4 tsp cayenne pepper
- 1 egg
- 1/4 cup milk
- 4 cup original Cap’n Crunch (similar store-brands work just fine!), crushed to 2 cups
- 1 cup corn meal
- oil for frying
- Combine the flour and seasonings in one shallow dish and set aside. In a second shallow dish, whisk together the egg and milk. And in a third shallow dish, combine the crushed Cap’n Crunch and corn meal.
- In a large skillet add enough oil to fill about 1 inch. Heat over medium-high heat. Meanwhile, dredge the chicken pieces in the flour, then in the eggs and roll in the cereal mixture until covered completely. (If you want to prepare this meal stolen moments style, just prepare all of the chicken and place in the refrigerator before frying. Actually, doing it this way sets the coating and helps it stay on better while frying.
- Fry the chicken in the hot oil, a few pieces at a time, for about 3 minutes per side.
- Serve with Ranch or Honey-Mustard dipping sauce.