Captain Crunch Chicken

2 lbs. boneless chicken breasts
2 cups of crushed Captain Crunch cereal
1 1/2 cups crushed Corn Flakes cereal ( you can use bread crumbs if you wish)
1 cup of flour
2 eggs
1/2 cup milk
1/2 Tbsp. onion powder
1/2 Tbsp. garlic salt
Butter or Olive oil (for frying)

You can leave your boneless chicken breasts whole or you most certainly can cut it up into strips, nuggets or fingers. That sounds more fun! Now, combine your crunched up Captain Crunch, Corn Flakes (or breadcrumbs), flour and spices.

 Combine your milk and egg, whisk real good.

Run your chicken through the egg wash, then into your dry mixture.  Allow to set for about 4-5 minutes in the fridge so it can "set up".
Heat your butter or olive oil in a skillet over medium high heat. If it's smokin', turn the heat down. You don't want to char the outside before the inside is done. Cooking on too high of heat will make for a tough piece of meat too.

 If you choose to go with the whole breast method, cook for about 7-8 minutes per side, or until golden brown. If you have decided to go the chicken strips or fingers route, cook approximately 4ish minutes per side. Either way you decide, make sure the internal temperature reaches 165 degrees on a meat thermometer. I sure hope you ENJOY.

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