Thursday, June 18, 2009

Cap'n Crunch Chicken & Sauce

Ok folks, here it is! The famous Cap'n Crunch chicken is here! I made this again for recipe group which forced me to type it up making it a lot easier to finally get it on my blog! This is another fabulous recipe from 52 weeks of Proven Recipes for Picky Eaters. LOVE that book.

Cap'n Crunch Chicken

  • 3 cups Cap'n Crunch cereal
  • 1 cup Cornflakes cereal
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 1/2 cup milk
  • 4 boneless, skinless chicken breasts cut into bite-sized pieces (partially frozen chicken is easier to cut up)
Preheat oven to 375 degrees. Put the cereals in a Ziploc bag and crush with a rolling pin or a cup. Combine crushed cereals with other dry ingredients in a medium bowl. In another medium mixing bowl, beat the egg with a fork and stir in the milk. Dredge the chicken in the milk and egg mixture. With a slotted spoon, remove the chicken from the egg mixture, then toss in the dry mixture until the chicken is evenly coated. Place the chicken pieces on a cookie sheet coated with nonstick cooking spray and bank for 20 minutes, until golden brown. Serve with Tangy Mustard Sauce or your favorite BBQ sauce.

Tangy Mustard Sauce

2 Tablespoons Grey Poupon Dijon mustard
3 Tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon creamy style horseradish sauce (or more if you like it hot)
1 teaspoon honey

Combine all the ingredients in a small bowl. Chill until ready to serve. If you are a "saucy" person, double or triple the recipe - it's that good! You can also serve it on grilled chicken or atop a green salad.

1 comment:

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