Cap’n crunch™️ chicken fingers
Planet Hollywood came to town in the 90’s and being an American franchise at the base of the CN Tower, drew a lot of people to this tourist trap, my family included. The menu item I fell head over heels in love with was their Cap’n Crunch chicken fingers. Sweet and salty (and deep fried) has always won my heart and these did not disappoint. After all, what’s not to like about eating a favourite cereal in dinner form? Planet Hollywood served these sweet and crunchy fingers with a creole mustard sauce. I prefer a mixture of prepared honey mustard, mayo and fresh ground pepper but any dip you like works. This recipe is for an oven-baked version but they can be air-fried at 350F reducing baking time per side slightly until centre of chicken reaches 160F or deep-fried at 350F until golden brown for extra crispness.
For the chicken fingers
4 boneless skinless chicken breasts, cut into 5 pieces lengthwise to make ‘fingers’
3-4 cups Cap'n Crunch cereal, crushed (either pulsed in a food processor to get fine crumbs or place cereal in a ziplock bag and using rolling pin roll or smash until crushed)
1 cup breadcrumbs or cornflake crumbs
2 large eggs
3-4 tbsp flour
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp kosher salt
Preheat oven to 400F and line a large baking tray with parchment paper.
Using three shallow bowls:
Mix flour, garlic powder, onion powder and kosher salt to the first bowl.
To the second bowl add the eggs with 1-2 Tbsp water and whisk well.
Add crushed cereal and breadcrumbs to final bowl and mix well to combine.
Dip chicken pieces in flour, then in beaten egg making sure to coat entire piece of chicken. Using a fork lift out of egg mixture allowing excess egg to drop off before rolling in cereal mixture pressing to adhere crumbs. Transfer to prepared baking sheet. Repeat with remaining pieces of chicken. Once all chicken is coated, spray tops of chicken with baking spray before putting in the oven.
Cook 8 minutes, flip chicken, spray tops again and cook another 5-8 minutes or until cooked through and temperature reaches 160F.
Remove from oven, transfer to serving dish and serve with your favourite sauce for dipping. (Pictured here with creamy honey mustard sauce).