Captain Crunch Chicken
Get ready to elevate your chicken tender game with this irresistibly crispy and sweet-savory Captain Crunch Chicken recipe! Coated in a unique blend of crushed Cap’n Crunch cereal and cornflakes, these golden-fried tenders deliver a satisfying crunch with a hint of sweetness in every bite. Seasoned with garlic powder, smoked paprika, and onion powder, and fried to perfection, this dish brings bold flavor and texture to your table. Perfect for family dinners, game day snacks, or party appetizers, serve these tenders warm with your favorite dipping sauces—honey mustard, ranch, or barbecue. With just 20 minutes of prep time and 15 minutes to cook, this fun and easy recipe is sure to become a crowd-pleaser.
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Recipe Information
Ingredients
- 1 lb Chicken tenders
- 3 cups Cap'n Crunch cereal
- 1 cup Cornflakes cereal
- 1 cup All-purpose flour
- 2 large Eggs
- 0.5 cup Whole milk
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Vegetable oil
Instructions
Lay the chicken tenders out on a cutting board and pat them dry with paper towels.
Place the Cap'n Crunch cereal and cornflakes in a food processor and pulse until you have a coarse crumb texture. Alternatively, you can place the cereals in a zip-top bag and crush them with a rolling pin. Transfer the crumbs to a shallow bowl.
In another shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In a third shallow bowl, beat the eggs with the milk until well combined.
Set up a breading station with the flour mixture, egg mixture, and cereal crumbs arranged in order.
Take one chicken tender, dredge it in the seasoned flour, shaking off any excess, then dip it into the egg mixture, and finally coat it thoroughly in the cereal crumbs. Place the coated tender on a plate and repeat with the remaining chicken.
Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C).
Carefully place the coated chicken tenders in the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 28.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 73 mg | 6% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
