Capn Crunch Chicken Strips Recipe 435
CAP'N CRUNCH® BUFFALO CHICKEN TENDERS
Great combo of sweet and spicy! You can also skip the Buffalo sauce, and it's just a delicious.
Provided by Dan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Crush cereal in a food processor to make fine crumbs. Place crushed cereal in a shallow bowl.
- Whisk flour, salt, and black pepper together in a shallow bowl. Beat eggs and Buffalo wing sauce together in a separate shallow bowl.
- Gently press a chicken tender into the flour mixture to coat and shake off excess flour. Dip into the beaten egg, then press into crushed cereal. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place coated chicken tenders in a single layer on a plate while coating the rest; do not stack. Repeat for remaining chicken tenders.
- Heat olive oil in a skillet over medium heat. Working in batches, cook each chicken tender in hot oil, turning once, until cooked though and golden brown on both sides, 3 to 4 minutes per side. Transfer cooked chicken to a plate lined with paper towels.
Nutrition Facts : Calories 454.2 calories, Carbohydrate 18.8 g, Cholesterol 196.3 mg, Fat 22.4 g, Fiber 0.6 g, Protein 42.7 g, SaturatedFat 4.6 g, Sodium 716.9 mg, Sugar 5.7 g
CAP'N CRUNCH CHICKEN STRIPS RECIPE - (4.3/5)
Provided by mjohnmeyer
Number Of Ingredients 10
Steps:
- Coarsely grind or crush the two cereals and set in a shallow dish. In a second shallow dish, beat the egg with milk. Stir together the flour, onion and garlic powders and black pepper; set aside. Dip the chicken pieces in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well. Heat oil in a large heavy skillet. Drop coated chicken tenders carefully in the hot oil and cook until golden brown, about 3 to 5 minutes per side. Remove tenders to a paper towel lined plate to drain excess oil. Serve hot.
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