![]() ![]() In the second pie plate flour with salt and pepper and granulated garlic powder.Add the beaten eggs and water to one pie plate.Slice the chicken into strips around 1 inch wide and 4 to 5 inches long.Line a baking sheet with parchment paper and spray it with cooking oil.Put the cereal into a food processor leaving some chunks (not a fine powder).Plus the chicken is moist, tender, sweet, and simply delicious and we even included the homemade Honey Mustard recipe in our printable card below, so let's get started, you're going to love the simplicity of our recipe and taste. If you're a fan of the 1950s-style Cornflake Chicken or Church Chicken, you're going to love this addition to your recipe collection.ĭon't take my word for it, just try it once and get hooked like our family is. Over the years after trial and error, the chicken comes out just the way we love the crunchy sweet and salty coated chicken and honey mustard recipe is super easy I promise. The honey mustard had to be made from scratch to get that whole experience because the store-bought ones just weren't that same taste we remembered. Whichever style you prefer we have you covered for making the perfect Cap'n Crunch Chicken. Then through trial and error to keep the coating on I hit the jackpot baking it and the rest is a delicious cereal coated chicken history we make often with no problem.īaking these on an oil sprayed parchment paper still kept that delicious flavor, however, we have provided an air fried version and pan fried instructions for the original recipe method of cooking. Copycat Planet Hollywood's Captain Crunch Chicken is a true game-changer when it comes to coating chicken fingers and we've made it simple to recreate this popular menu item right in your own kitchen!īack in the early 1990s when this debuted on the menu at Planet Hollywood we were a little skeptical to even try but being huge Slyvestore Stallone fans, we just had to take his word for it using a sweet coating on chicken no less being cereal than dipping in honey mustard but he was right, it was addicting and unforgettable.īoth my kids and myself were hooked and it took me several blunders to get the recipe right even trying the ones online but they were never quite right in taste or texture.įirst of all yes, it was deep-fried in the restaurant but we've perfected a two other healthier version. ![]()
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