Capn' Crunch Chicken with Creole Mustard Sauce

[wildeyed]

:rofl:

CAP'N CRUNCH CHICKEN WITH CREOLE MUSTARD SAUCE
From Disney World and Planet Hollywood.

2 cups Cap'n Crunch cereal
1 1/2 cups cornflakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds skinless, boneless chicken breasts, cut in 1-ounce tenders
Vegetable oil for frying

Creole Mustard Sauce:
1 cup mayonnaise
1/4 cup Creole-style or Dijon mustard
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions, sliced
1 tablespoon oil-packed crushed garlic
1 teaspoon each finely minced green pepper, celery and onion

GRIND or crush the two cereals coarsely and set aside. Beat egg with milk and set aside. Mix together the flour, onion and garlic powders and black pepper.
DIP chicken pieces in seasoned flour, shaking off excess. Dip in egg wash, coating well, then dip in cereal mixture, coating well.
HEAT oil in a large heavy skillet to 325 degrees. Drop coated chicken carefully into hot oil and cook until golden brown and fully cooked, 3 to 5 minutes. Drain and serve with Creole Mustard Sauce.
MUSTARD SAUCE: Mix all ingredients and refrigerate. Serve with hot chicken


More yummy cereal recipes here if you can stand it:
http://www.charlotte.com/mld/charlotte/living/food/13982673.htm