Wednesday, April 17, 2013

Captain Crunch Chicken Fingers

Captain Crunch Chicken Chunks cooling.
    I'm always looking for a new way to fix chicken. I try to keep some boneless breasts in the freezer for when I need an easy main dish. They're very versatile and can be used many ways.
   While internet surfing recently, I found the copycat recipe for Planet Hollywood's Chicken Fingers. Having never been there, I can't vouch for the reliability of the recipe, but I can say that this is an easy way to give a new flavor to chicken strips.
   This is made just like a breaded tenderloin, only using Captain Crunch cereal instead of saltines. The crunch is good, but there isn't a hint of sweet. Since the chicken is cut into thin strips or chunks, they don't take long to cook which is always nice.

Captain Crunch Chicken Fingers
2 boneless skinless chicken breast fillets
Dipping chicken for coating.
1 cup buttermilk (or 1 cup milk with 1 T. lemon juice)
1 egg, beaten
2 cups Cap’n Crunch cereal
1/2 cup panko bread crumbs
1/2 cup seasoned flour
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
oil for frying
sprinkle of Kosher salt

Spread each chicken breast flat on cutting board and slice lengthwise into 5 or 6 thin strips (fingers) or width-wise into 6 or 7 chunks. Put in plastic container with lid and add milk and egg. Refrigerate at least one hour, up to overnight.

In food processor or large plastic bag, smash cereal. Mix cereal with flour and spices, either in the plastic bag or a pie pan.
Chicken chunks cooking.

Heat oil in large skillet. Remove chicken from milk and coat in crumb mixture. Discard leftover milk.

When oil is hot, fry chicken about 6 minutes, 3 minutes per side, until golden brown. Remove to plate lined with paper towel to drain. Sprinkle with a touch of Kosher salt.
Serve with dipping sauce of choice. Serves 3-4.

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