Cap'n Crunch Chicken Tenders (Planet Hollywood Copycat)
Juicy chicken tenders with a crunchy, slightly sweet Cap'n Crunch and cornflake coating, just like the Planet Hollywood favorite. Serve them with a tangy Creole mustard dipping sauce!
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
Use original Cap'n Crunch. The flavored varieties can overpower the savory seasonings.
Watch the oil temperature. The cereal has sugar in it and browns quickly, so keep the oil around 325°F and fry in batches. The chicken is done at 165°F inside.
Make ahead: The dipping sauce can be made up to 3 days ahead and kept covered in the fridge.
Storage: Refrigerate leftover tenders in an airtight container for 3 to 4 days, with the sauce stored separately. Freeze cooked, cooled tenders for up to 2 months.
Reheating: Reheat 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, which makes the coating soft.
Nutrition
Calories: 630kcalCarbohydrates: 46gProtein: 46gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 7gCholesterol: 215mgSodium: 1008mgPotassium: 893mgFiber: 5gSugar: 9gVitamin A: 1063IUVitamin C: 4mgCalcium: 70mgIron: 10mg
Nutrition details are an estimate, per serving.
