Planet Hollywood Captain Crunch Chicken
Crispy chicken tenders coated in a sweet-and-salty Captain Crunch and cornflake crust, served with Creole mustard.
Equipment
- Blender or Food Processor
- 3 shallow bowls
- deep-fryer or large deep skillet
- Tongs
- Meat Thermometer
- Paper Towels
Ingredients
- 1 cup Captain Crunch cereal crushed
- 1 cup cornflakes crushed
- 1 cup all-purpose flour
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 2 teaspoons ground black pepper
- 1 cup milk
- 2 eggs beaten
- 1 pound chicken tenders
- vegetable oil for frying
- Creole mustard to serve
Instructions
- Pulse the Captain Crunch cereal and the cornflakes in a blender or food processor until they form fine crumbs; transfer to a shallow bowl.
- In a second shallow bowl, whisk the eggs and milk together until combined.
- In a third shallow bowl, combine the flour, granulated onion, granulated garlic, and ground black pepper.
- Set up a dredging station: coat each chicken tender first in the egg mixture, then lightly in the flour mixture, and finally press into the cereal crumbs to fully coat.
- Heat vegetable oil in a deep-fryer or large deep skillet to 325°F (about medium-high); there should be enough oil to fully submerge the tenders.
- Fry the coated chicken tenders in batches for 3 to 4 minutes each, until golden brown and the internal temperature reaches 165°F.
- Use tongs to transfer the cooked tenders to a paper towel-lined plate to drain, then serve immediately with Creole mustard.
Notes
- Pulse cereals to coarse-fine crumbs for best coating adherence.
- Do not overcrowd the fryer to maintain oil temperature.
- Use a thermometer to ensure chicken reaches 165°F.
- Keep cooked tenders warm on a rack if frying in batches.