These homemade Cap'n Crunch Chicken Tenders are a fun copycat of the famous Planet Hollywood appetizer! Tender, juicy chicken strips get a crispy coating of Cap'n Crunch cereal, cornflakes and savory seasonings, then they're fried until golden brown. The slightly sweet, crunchy coating pairs perfectly with a creamy, tangy Creole mustard dipping sauce that has just the right amount of kick.
What Is Cap'n Crunch Chicken?
Cap'n Crunch Chicken is a popular dish from the famous Planet Hollywood restaurant. It uses Cap'n Crunch cereal in the breading, which gives the chicken a delicious savory-sweet flavor and a super crunchy crust. Yes, really... cereal on chicken! It sounds a little wild, but one bite and you'll totally get it.
A version of the dish is still being served, but it's now just called World Famous Chicken Crunch. We have no idea if the current version still uses authentic Cap'n Crunch cereal. But ours does... because it's delicious.
This captain crunch chicken recipe has been around the blog for years, but I recently gave it a refresh with new photos and clearer recipe instructions. Now it's easier than ever to make Planet Hollywood captain crunch chicken right in your own kitchen.
Key Ingredients & Substitutions
- Chicken tenders. Boneless, skinless chicken tenders are the easiest choice since they're already the perfect size. You can also slice chicken breasts into 1-inch strips. Try to keep the pieces about the same thickness so they cook evenly.
- Cap'n Crunch cereal. Use original Cap'n Crunch for that signature sweet crunch. Crunch Berries and Peanut Butter Crunch are fun cereals, but their flavors can overpower the savory seasonings.
- Cornflakes. Plain cornflakes balance out the sweetness of the Cap'n Crunch and add even more crunch. Crushed Rice Krispies or panko breadcrumbs work in a pinch.
- Seasoned flour. All-purpose flour mixed with garlic powder, onion powder, smoked paprika, salt and pepper is the first coat, and it helps the egg wash stick. Add a pinch of cayenne if you like a little heat.
- Egg wash. Eggs and whole milk are the glue that holds the cereal crumbs on. Any milk works here, even buttermilk.
- Creole mustard. This coarse, zippy Louisiana-style mustard is the star of the dipping sauce. Look for Creole mustard near the other mustards at the store, or use spicy brown mustard instead.
- Oil for frying. Vegetable or canola oil both work great because they have a neutral flavor.
Helpful Tips
Don't pulverize the cereal. Pulse the cereal in a food processor just until it forms coarse crumbs. Leaving some small pieces gives the coating a more interesting, extra crunchy texture. No food processor? A zip-top bag and a rolling pin work just fine.
Keep the oil temperature moderate. Cap'n Crunch has sugar in it, so it browns quickly. Keeping the oil around 325°F helps the coating turn golden without burning before the chicken is cooked through. A deep fry thermometer makes this super easy.
Let the breading rest. Give the coated tenders about 5 minutes on a wire rack while the oil heats up. This helps the coating stick to the chicken instead of falling off in the pan.
Work in batches. Overcrowding the skillet lowers the oil temperature and can make the coating greasy instead of crisp. Fry a few tenders at a time and let the oil come back up to temperature between batches.
Serve them right away. The coating is at its crispiest right after frying, so call everyone to the table while the tenders are hot!
Variations
- Spicy chicken tenders. Add ½ teaspoon of cayenne pepper to the seasoned flour and a few extra dashes of hot sauce to the dip. If you love heat, try our homemade spicy chicken tenders too.
- Cap'n Crunch chicken bites. Cut the chicken into bite-size pieces and fry them for about 2 to 3 minutes per side. These are great for a party platter!
- Chicken tender sandwiches. Tuck a couple of captain crunch chicken tenders into a toasted bun with lettuce, pickles and a swipe of the mustard sauce.
- Air fryer version. Spray the breaded tenders with cooking spray and air fry at 400°F for about 10 to 12 minutes, flipping halfway, until they reach 165°F inside. The coating won't be quite as crunchy as the fried version, so go in with appropriate expectations!
- Different dipping sauces. Honey mustard, ranch and BBQ sauce all work great. Our copycat Big Mac sauce is a fun one to try too.
Serving Ideas
Planet Hollywood serves these as an appetizer, and they're perfect for game day, parties and movie nights. Set out a big platter with a bowl of Creole mustard sauce in the middle and let everyone dig in.
For dinner, serve the tenders with french fries like our Parmesan truffle fries. A crisp coleslaw or our 5-minute broccoli slaw adds something fresh to the plate. Kids love them with mac and cheese and a side of fruit.
Making a cozy meal for a chilly night? Pair them with a bowl of our crock pot white chicken chili for a soup and tenders combo everyone will love.
Storing & Reheating
Refrigerate leftover chicken tenders in an airtight container for up to 3 to 4 days. Store the dipping sauce separately in a covered container. It keeps for about the same amount of time.
To freeze, let the cooked tenders cool completely, then pack them in a freezer-safe container for up to 2 months. Thaw them overnight in the fridge. The mayo-based sauce doesn't freeze well, so just whip up a fresh batch.
For the best texture, reheat the tenders in an air fryer at 350°F for 4 to 6 minutes, or in a 375°F oven for 10 to 12 minutes, until heated through to 165°F. Skip the microwave! It makes the cereal coating soft.
More Copycat Recipes
If you loved this Planet Hollywood copycat, here are a few more restaurant favorites you can make at home:
- Copycat Red Lobster Crab Alfredo
- Fried Zucchini Sticks
- Bang Bang Shrimp (Copycat Bonefish Grill)
- Copycat Bourbon Street Chicken
- Copycat Chili's Chicken Enchilada Soup
Recipe
Cap'n Crunch Chicken Tenders (Planet Hollywood Copycat)
Equipment
- food processor or a zip-top bag and rolling pin
- large skillet heavy-bottomed
Ingredients
For the Chicken Tenders
- 1 ½ pounds chicken tenders boneless and skinless (about 12 to 16 tenders)
- 2 cups Cap'n Crunch cereal original flavor
- 1 cup cornflakes cereal plain
- ¾ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 2 large eggs
- ¼ cup whole milk
- vegetable oil or canola oil, for frying
For the Creole Mustard Dipping Sauce
- ½ cup mayonnaise
- 2 tablespoons Creole mustard or spicy brown mustard
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon prepared horseradish
- 1 teaspoon apple cider vinegar
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Cajun seasoning
- 2 to 3 dashes hot sauce optional
- 1 tablespoon green onions finely chopped, optional
Instructions
Make the Creole Mustard Sauce
- In a small mixing bowl, combine the mayonnaise, Creole mustard, Dijon mustard, honey, horseradish, apple cider vinegar, Worcestershire sauce and Cajun seasoning.
- Stir until smooth and creamy. Add a few dashes of hot sauce if you prefer a spicier dipping sauce.
- Cover and refrigerate while you prepare the chicken. Just before serving, stir in the green onions, if using.
Prepare the Chicken Tenders
- Crush the cereal. Add the Cap'n Crunch and cornflakes to a food processor. Pulse several times until the cereals form coarse crumbs, with some small pieces remaining for extra crunch. Or place the cereals in a zip-top bag and gently crush them with a rolling pin. Transfer the crumbs to a shallow dish.
- Prepare the seasoned flour. In a second shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, salt and black pepper.
- Make the egg wash. In a third shallow bowl, whisk together the eggs and milk until well combined.
- Bread the chicken. Pat the chicken tenders dry with paper towels. Working with one tender at a time, coat it lightly in the seasoned flour, shaking off any excess. Dip it into the egg mixture, letting the excess drip off, then press it into the cereal crumbs until completely coated on all sides.
- Let the coating set. Place the breaded tenders on a wire rack or a parchment-lined baking sheet and let them rest for about 5 minutes while you heat the oil. This helps the coating stick during frying.
Fry the Chicken
- Pour about ½ inch of vegetable oil into a large, heavy-bottomed skillet. Heat over medium heat until the oil reaches about 325°F.
- Carefully place several chicken tenders into the hot oil, leaving space between them. Fry for about 3 to 4 minutes per side, turning gently, until the coating is golden brown and the chicken is cooked through to an internal temperature of 165°F.
- Transfer the cooked tenders to a wire rack set over a baking sheet to drain. Repeat with the remaining chicken, letting the oil come back to temperature between batches.
- Serve the Cap'n Crunch chicken tenders warm with the chilled Creole mustard sauce on the side for dipping.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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