Wednesday, September 12, 2007

The other night I went to Safestway for a few American groceries. Grape Nuts, B&M Baked Beans and Captain Crunch Crunchberries.

Now I can make my favorite Captain Crunch Chicken.

You laugh. You scoff. But this is a real recipe, from a real restaurant that ... well, sure has gone bankrupt, um ... twice, but still, there are like eighteen Planet Hollywood's left. So it's real.

And it tastes great, too. The Captain Crunch gives the chicken a sweet taste, and the creole mustard sauce is a little spicy - they work well together.

I've been meaning to make this since about this time last year (see Grocery Shopping in Dubai) and man, was it worth the wait!

For the record, I took the "berries" out and only used the "crunch" bits, but if live in a place that has ready access to regular Captain Crunch, well, I envy you.

Oh, and from the original recipe I doubled the amounts of Captain Crunch and Corn Flakes (so if you see this recipe elsewhere and wonder why it's different, that's why).

Lastly, I bake the chicken instead of fry it. It's better for me that way.


Planet Hollywood's Captain Crunch Chicken

4 c Captain Crunch Cereal
3 c Corn Flakes
1 Egg
1 c Milk
1 c All-Purpose Flour
1 t Onion powder
1 t Garlic powder
1 t Black pepper
2 lbs Chicken breasts, cut into strips

Creole Mustard Sauce:
1 c Mayonnaise
1/4 c Dijon Mustard
1 T Yellow mustard
1 T Horseradish
1/2 t Cider Vinegar
dash Worcestershire sauce
1 t Red wine vinegar
1 t Water
1/2 t Cayenne pepper
1/2 t Salt
1 t Green onions
1 t Crushed garlic
1 t Green pepper
1 t Celery
1 t Onion

Prepare creole mustard sauce by combining the above-listed ingredients. Set aside in refrigerator.

Coarsely grind or crush the Captain Crush and Corn Flakes. Set aside. Beat the egg with the milk. Set aside. Stir together the flour, onion and garlic powders, and black pepper. Set aside.

Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the Captain Crunch/Corn Flake mixture, coating well.

Heat Oil in a large heavy skillet to 325 degrees F. Drop coated chicken carefully into the hot oil and cook until golden brown and fully cooked (3 to 5 minutes depending on the size of the chicken pieces).

Drain and serve immediately with the creole mustard sauce.
posted by Josh at 10:01 AM |


At September 15, 2007 5:43 AM, Blogger Erin

Wow...Crunch Berry Chicken -- you've made a great argument for it though so I may have to try this out during the up coming rainy weekend. I really enjoy reading your blog. It's fascinating to hear about your many experiences in Dubai.