| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Entreé–, Chicken |
4 |
Servings |
INGREDIENTS
|
|
Oil; for frying |
| 2 |
|
Boneless skinless chicken breasts; sliced |
| 2 |
c |
Cap'n Crunch Cereal |
| 1/2 |
c |
Corn flake crumbs |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 |
|
Egg; beaten |
| 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
Heat the frying oil to 375F degrees. Smash the Cap'n Crunch cereal into
crumbs with a food processor and combine with the corn flake crumbs, onion,
powder, garlic powder, salt and 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.
MasterCook formatted for your cooking pleasure by Pamela Creeden.
Recipe by: Home & Family
Posted to MC-Recipe Digest by "creedenites" <creedenites@sprintmail.com> on
Mar 13, 1998
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