About 12 years ago I ate at Planet Hollywood Guam and had one of the most amazing pieces of fried chicken strips ever. It was called Cap’n Crunch Chicken. Since then I’ve been making this recipe on special occasions for visitors who are also amazed with the taste and creativity. It always surprises people that the breading is really just cereal.
Cap’n Crunch Chicken Strips
- 4 pounds of chicken strips (breast meat works best)
- 6 cups of Cap’n Crunch cereal (pounded until it looks like coarse sand)
- 2 eggs scrambled
- Flour for dusting
- Salt and pepper to taste
- Oil for frying
- Pot for frying
Cut chicken into strips and season with salt and pepper. Dust the strips with flour. In a separate bowl, scramble eggs. In another bowl, add the Cap’n Crunch. Pour oil into pot and put on top a burner a little less than medium heat.
Here’s the overall process: Dust with flour, coat with egg, roll in cereal, and fry.
Fry for 6-8 minute per side.
Tip: The thinner you cut the strips, the faster it cooks. Also, if you cut it too thick, fry until golden brown and then place it in the oven at 300 degrees to finish it up. This also keeps the food warm.