Planet Hollywood’s chicken fingers are world famous
because of their extra crispy crunch.
The secret to this crunch is: Cap’n Crunch!!
It’s hard to believe but this lightly-sweetened cereal
gives this chicken an incredible flavor.
Try it and see for yourself!
Chicken Fingers Recipe
2 lbs. raw chicken breast tenderloins
4 cups Cap’n Crunch Cereal
3 cups corn flakes (unsweetened)
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup of milk
1 whole egg
Vegetable or canola oil for frying
Honey mustard for dipping (optional)
Pour the Cap’n Crunch in your food processor and grind until you have a fine grain. Do the same for the corn flakes. (If you don’t have a food processor, simply pour the cereal into a gallon-size freezer bag and smash with a rolling pin.) Pour both cereals into a shallow dish and stir to combine. Set aside.
In a second shallow dish, mix flour, onion powder, garlic powder and pepper. Set aside.
Pour the milk into a large bowl. Add in the egg and whisk together. Set aside.
Heat 1-inch of oil in a deep pan until temperature reaches 325-degrees F. Reduce heat to medium.
Create your assembly line: raw chicken, flour mixture, egg wash, cereal mixture.
Dip a chicken tenderloin into the flour, coating all sides, then move over to the egg wash, and then finally to the cereal. Coat well. Carefully set into the hot oil and fry until golden brown and chicken has cooked completely through. (It’s better to slow cook the chicken on a lower heat because the cereal crumb coating can easily burn. Believe me, I burned 4 tenders before figuring this out.)
Remove from oil and place on a paper towel-lined plate to drain. Repeat the process for all tenderloins.
Serve hot with honey mustard for dipping. Enjoy!