Chicken Crunch Chicken Tenders

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Course Main Course
Cuisine American

Ingredients
  

Chicken Crunch Tenders

  • 2 Skinless Chicken Breast Fillets (can also use chicken tenders)
  • 2 cups Captain Crunch Cereal
  • ½ cup Cornflake crumbs (crushed cornflake cereal)
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Salt
  • ¼ tsp Ground White Pepper
  • 1 Large Egg Beaten
  • 1 cup Milk
  • Vegetable Oil For Frying

Jon's Creole Mustard Sauce

  • 2 TBSP Grey Poupon Dijon Mustard
  • 3 TBSP Helmans Mayonnaise
  • 1 tsp Yellow Mustard
  • 1 tsp Cream-Style Horseradish
  • 1 tsp Honey

Instructions
 

Jon's Creole Mustard Sauce

  • Combine all ingredients and mix well
  • Refrigerate for at least 30 minutes

Chicken Tenders Crunch

  • Preheat oil in a deep pan or deep fryer to 375 degrees F. You want to use enough oil to completely cover the chicken, at least 2 inches deep.
  • Cut each chicken breast fillet, lengthwise, into 4 long slices (chicken fingers)
  • Crush the Captain Crunch cereal and corn flakes into crumbs using a food processor, or put the cereal in a bag and start pounding.
  • Combine the captain crunch, corn flake crumbs, onion powder, garlic powder, salt, and white pepper into a medium bowl.
  • In a separate bowl, combine the beaten egg and milk.
  • Dredge each piece of chicken into the milk/egg mixture, and then completely coat it with the dry mixture. Do this for all the chicken before frying.
  • When the oil is hot, fry the chicken for 4-6 minutes or until golden to dark brown and crispy. Remove to paper towels or a rack to drain. Serve hot with Jon's Creole Mustard Sauce, Ketchup, BBQ Sauce, Ranch, or any other desired dipping sauces.

Notes

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