Tuesday, October 6, 2009

Planet Hollywood’s Captain Crunch Chicken & Mustard Sauce

{Yes.... these are paper plates, ghetto, I know. I just am lacking on energy lately. Thanks for understanding}

Planet Hollywood’s Captain Crunch Chicken

2 cups Captain Crunch Cereal
1 ½ cup Corn flakes
1 tsp Onion powder
1 egg
1 tsp Garlic powder
1 cup milk
1/2 tsp Black pepper
1 cup flour
2 pounds Chicken breast cut in 1-oz. tenders
Vegetable oil for frying

Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325˚. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.

Planet Hollywood Creole Mustard Sauce

¼ cup Creole style mustard
1 cup mayonnaise
1 Tbsp yellow mustard
½ tsp cider vinegar
1 dash Worcestershire sauce
1 Tbsp horseradish
1 tsp red wine vinegar
½ tsp cayenne pepper
1 tsp finely chopped celery
1 tsp water
1 tsp finely chopped onion
½ tsp salt
1 Tbsp green onions -- sliced in ¼" pieces
1 Tbsp crushed garlic packed in oil
1 tsp chopped green bell pepper -- (fine)

Mix all ingredients together thoroughly. If can’t find Creole style mustard, use spicy brown mustard.

If you found a gluten free, sweet cereal instead of captain crunch, this would be a gluten free recipe

Recipe from the Jolley Kitchen

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