Planet Hollywood Chicken Crunch

My daughters love this recipe. I have to admit that Todd Wilbur has some very good clones from America's Favorite Restaurant Chains. It is fun to make something at home that tastes so amazingly like the real thing. I personally do not like to eat out all of the time. Sometimes it is wonderful but not all of the time. 

I think you would love this cookbook because there are several great recipes in it.

No I am not compensated I just post what I like.

Recipe

Creole Mustard Sauce

2 tablespoons Grey Poupon Country Dijon Mustard       

3 tablespoons mayonnaise                                                

1 teaspoon honey

1 teaspoon yellow mustard
1 teaspoon cream-style horseradish


Vegetable oil for frying                                                     

2 boneless, skinless chicken breast halves                        

2 cups Cap'n Crunch Cereal                                              

1/2 cup corn flake crumbs                                                 

 1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 teaspoon salt

1 egg beaten

1 cup milk

my personal notes per 12 oz. box kelloggs corn flakes chopped 3 1/3 cups measurements...

                                              

1.  Preheat oil in a deep pan or deep fryer to 375 degrees F.  You want to use enough oil to completely cover the chicken 1 to 2 inches deep.

2.  Combine all of the ingredients for the Creole Mustard Sauce in a small bowl and chill the sauce while the chicken is prepared.

3.  Cut each chicken breast, lengthwise, into 5 long slices (chicken fingers).

4.  Smash the Cap'n Crunch and corn flakes into crumbs using a food processor, or place the cereal into a plastic bag and start pounding.

5.  Combine the cereals, onion powder, garlic powder, salt and pepper in a medium bowl.

6.  Combine the egg with the milk in a separate bowl.

7.  Dredge each piece of chicken in the milk mixture, then completely coat it with the dry mixture.  Do this for all the chicken before frying.

8.  When the oil is hot, fry the chicken for 5 to 6 minutes or until golden to dark brown and crispy.  Remove to paper towels or a rack to drain.  Serve hot with Creole Mustard Sauce on the side for dipping.

Grate some fresh peeled crisp carrots and place on top to serve...

It is delicious!

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