| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Home2 |
1 |
servings |
INGREDIENTS
|
|
Oil for frying |
| 2 |
|
Boneless; skinless chicken |
|
|
; breasts – sliced |
| 2 |
c |
Cap'n Crunch cereal |
| 1/2 |
c |
Cornflake crumbs |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 |
|
Beaten egg |
| 1 |
c |
Milk |
| 2 |
tb |
Dijon mustard |
| 3 |
tb |
Mayonnaise |
| 1 |
ts |
Yellow mustard |
| 1 |
ts |
Cream-style horseradish |
| 1 |
ts |
Honey |
INSTRUCTIONS
MUSTARD SAUCE
Directions: Heat the frying oil to 375 degrees. Smash the Cap'n Crunch
cereal into crumbs with a food processor and combine with the cornflake
crumbs, onion powder, garlic powder, salt, white pepper. In a separate
bowl, combine the egg and milk. Dip each piece of chicken into the milk
mixture, then in the cereal mixture. Fry the chicken for 4-6 minutes until
dark golden brown. Drain on paper towels. For the sauce, combine all
ingredients and refrigerate. For more information on Todd Wilbur's "Top
Secret Recipes" visit http://www.topsecretrecipes.com
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