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Steps
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Sequence
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Step
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| 1 | Cut chicken breast into 2 ounce tenders. |
| 2 | Prepare the Cereal Coating: Place the Cap’n Crunch and Cornflakes cereals into a plastic zipper bag and crush into course crumbs by carefully rolling with a rolling pin or with the side of a heavy straight sided coffee mug. Shake the bag to mix and then pour the crumbs into a wide shallow bowl; set aside. |
| 3 | Prepare the Seasoned Flour Coating: In another wide shallow bowl, mix together the flour, onion and garlic powders, salt and black pepper; set aside. |
| 4 | Prepare the Egg Wash: In another wide shallow bowl, beat the egg and the milk together to form an egg wash; set aside. |
| 5 | Dip a chicken strip into the Seasoned Flour mixture; coat well and gently shake off the excess flour. |
| 6 | Dip the same chicken strip into the Egg Wash; coating well. |
| 7 | Dip the same chicken strip into the Cereal; coating well. |
| 8 | Place coated chicken strips on another clean dry plate and set aside; do not stack coated chicken strips on top of one another. |
| 9 | Repeat steps 5, 6, 7 and 8 until all of the chicken is coated, using another clean dry plate if necessary. |
| 10 | Heat the oil in a cast iron chicken fryer or a large heavy skillet to 325° F. |
| 11 | Place the coated chicken tenders carefully into the hot oil; turn once halfway through cooking, about 1½ to 2½ minutes. Continue to cook until golden brown and fully cooked; 3 to 5 minutes total, depending upon the size of the chicken tender. |
| 12 | Drain the cooked chicken strips on paper towels; serve immediately. |
