I love any kind of chicken that is breaded. It’s pretty much my favorite as evidenced here and here. So, when I saw this recipe I got really excited and thought it would be a big hit in my house.
When I told Joel about it, he wasn’t so sure. He thought it sounded weird and was quite leery of the whole thing. I think the fact that it had cornflakes in the mix helped balance out the sweetness of the Cap’n Crunch, creating the perfect balance. It was moist and juicy with a crispy coating…perfect in my book! And once again, it’s an easy weeknight meal that will be ready in less than 30 minutes!
Noah loves noise and destruction so this was the perfect recipe to have his assistance. He was great at smashing up the cereal with the rolling pin.
And then he had to check out his handiwork.
And yes, his shirt says “Certified Hunk” because he totally is.
- 2 lbs. chicken breast, boneless & skinless, cut into strips
- 2 cups Cap'n Crunch cereal, crushed
- 1 1/2 cups cornflakes, crushed
- 1 egg
- 1 cup milk
- 1 cup all purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt & pepper, to taste
- vegetable oil, for frying
- Combine the cereals in a large bowl. In another bowl beat egg with the milk and set aside. Stir together the flour, onion and garlic powders and salt & pepper. Set aside.
- Dip chicken strips into the flour, coat and shake off excess. Dip into the egg mixture, coating well, then dip into cereal mixture, coating well.
- Heat about one inch of oil in a large, heavy skillet to 350 degrees F. Fry until golden brown and cooked through, about 3-5 minutes, depending on the size of your chicken pieces. Drain on a wire rack over paper towels and serve.
