Best 5 Capn Crunch Chicken Fingers And Red Chile Bacon Caramel Dipping Sauce Recipes

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE

Steps:

• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
• For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
• Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
• Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

PLANET HOLLYWOOD CAPTAIN CRUNCH CHICKEN

Steps:

• Coarsely grind or crush the two cereals and set aside.
• Beat the egg with milk and set aside.
• Stir together the flour, onion and garlic powders and black pepper.
• Set aside.
• Dip the chicken: pieces in the seasoned flour.
• Move around to coat well, then shake off the excess flour.
• Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
• Heat oil in a large heavy skillet to 325.
• Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
• Drain and serve immediately with creole mustard sauce.
• For sauce:Mix all ingredients together.

CAPTAIN CRUNCH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

CAP'N CRUNCH CHICKEN FINGERS W MUSTARD DIP

Steps:

• 1. Mix the ingredients together for the mustard dip and place in fridge until ready to use it.
• 2. Place both cereals, the onion powder, garlic powder, salt and white pepper together in a food processor and process to a fine crumb. Place is a shallow dish
• 3. Mix the egg and milk together. Dip the chicken pieces in the milk mixture and then dredge in the crumb mixture.
• 4. Heat oil to 350 degrees and deep fry in batches until golden brown. Drain on paper towels. Serve with mustard dip

CAP'N CRUNCH CHICKEN

Steps:

• Coarsely grind or crush the two cereals and set aside.
• Beat the egg with milk and set aside.
• Stir together the flour, onion and garlic powders and black pepper; set aside Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess flour.
• Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
• Heat oil in a large heavy skillet to 325.
• Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
• Drain and serve immediately with sauce.
• For sauce, combine all ingredients and mix well.
• Yield: 4 to 6 servings.