This slightly sweet but surprisingly savory Cap’n Crunch Chicken Fingers Recipe marries juicy chicken tenders with a crispy crust into a memorable appetizer or meal everyone will love. The finishing touch is the addictive dunkable mustard sauce.
This recipe is a copycat version of one that I have had locally here at Schanks, but some people may have had it at Planet Hollywood, too. If you want to try some other quick delicious chicken recipes, then try our Best Pizza Chicken, Fast Easy Oven Chicken Satay, or our Baked Garlic Parmesan Chicken Wings.
Helpful Items For This Recipe
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Breading Trays – Set of 3 Stainless Steel
Measuring Spoons Set, Stainless Steel, Fits in Spice Jars, Black, Set of 8
What Ingredients are in Cap’n Crunch Chicken Fingers?
This Captain Crunch Chicken will win over your family for a special treat for dinner. The ingredients are easy to find, and it will bring back memories for you, too, if you love this cereal. You can prepare the cereal in a food processor or simply place it in a plastic bag to beat it into cereal crumbs. The cereal replaces bread crumbs in a normal breading recipe.
Ingredients
Chicken Strips
Boneless skinless chicken breasts, sliced into 16 tenders
AP flour
Kosher salt and fresh ground pepper (to taste)
Paprika
Dry mustard
Large eggs, beaten
Captain Crunch cereal, crushed
Canola oil, for frying
Honey Mustard Sauce
Mayonnaise
Dijon mustard
Yellow mustard
Honey
Apple cider vinegar
Garlic powder
Paprika
Kosher salt
Pinch fresh ground pepper
How to Make Cap’n Crunch Chicken Fingers
This Cap n Crunch Chicken Fingers Recipe is as easy to make as any fried chicken finger. Let me show you how.
To make the honey mustard sauce combine all the ingredients in a small bowl and stir until smooth. Cover and refrigerate until ready to use.
To make the chicken strips place the flour, paprika, dry mustard, salt, and pepper in a shallow bowl or in the first dish of a 3-step breading station.
Beat the eggs and pour them into a second shallow dish or the second dish of the breading station.
Place the 3 cups of crushed Captain Crunch cereal in a 3rd shallow bowl or the third dish of the breading station.
Working in batches, dip the chicken strips in the flour, making sure that the flour covers all the chicken. Then dip the floured chicken into the beaten eggs. Then place the egg-covered chicken into the crushed cereal turning to coat the chicken on all sides.
Place the cereal-coated chicken on a large tray or baking sheet. Repeat with the remaining chicken strips until they are all breaded.
Frying up the Chicken
Heat about 1/2 to 3/4 of an inch of canola oil in a large skillet or fry pan with high sides over medium heat.
Test to see if the oil is hot by dropping a few crumbs of crushed cereal in the oil. They should bubble gently.
Working in batches, fry the coated chicken strips until golden brown, turning occasionally until cooked through, about 5-7 minutes.
Remove them to a paper towel-lined platter. Immediately sprinkle with a pinch of salt and allow to cool slightly before eating.
Serve with the honey mustard sauce. Enjoy!
Note: Don’t let your oil get too hot; if it does, the breading will burn, and the chicken will not get a chance to cook through.
Pin it HERE!!
Pin it HERE!!
Cap’n Crunch Chicken Fingers Recipe
Ingredients
Chicken Strips
- 2 boneless skinless chicken breasts sliced into 16 tenders
- 1 cup AP flour
- Kosher salt and fresh ground pepper to taste
- ½ tsp paprika
- ½ tsp dry mustard
- 2 large eggs beaten
- 3 cups Captain Crunch cereal crushed
- Canola oil for frying
Honey Mustard Sauce
- ¼ cup mayonnaise
- ½ Tbsp Dijon mustard
- ½ Tbsp yellow mustard
- 1 ½ Tbsp honey
- ½ tsp apple cider vinegar
- 1/8 tsp garlic powder
- 1/8 tsp paprika
- 1/8 tsp Kosher salt
- Pinch fresh ground pepper
Instructions
- To make the honey mustard sauce combine all the ingredients in a small bowl and stir until smooth. Cover and refrigerate until ready to use.
- To make the chicken strips place the flour, paprika, dry mustard, salt, and pepper in a shallow bowl or in the first dish of a 3-step breading station.
- Beat the eggs and pour them into a second shallow dish or the second dish of the breading station.
- Place the 3 cups of crushed Captain Crunch cereal in a 3rd shallow bowl or the third dish of the breading station.
- Working in batches, dip the chicken strips in the flour, making sure that the flour covers all the chicken. Then dip the floured chicken into the beaten eggs. Then place the egg-covered chicken into the crushed cereal turning to coat the chicken on all sides.
- Place the cereal-coated chicken on a large tray or baking sheet. Repeat with the remaining chicken strips until they are all breaded.
- Heat about 1/2 to 3/4 of an inch of canola oil in a large skillet or fry pan with high sides over medium heat.
- Test to see if the oil is hot by dropping a few crumbs of crushed cereal in the oil. They should bubble gently.
- Working in batches, fry the coated chicken strips until golden brown, turning occasionally until cooked through, about 5-7 minutes.
- Remove them to a paper towel-lined platter. Immediately sprinkle with a pinch of salt and allow to cool slightly before eating.
- Serve with the honey mustard sauce. Enjoy!
Comments & Reviews
Joseph Smith says
That was delicious, Tara! It’s such a good recipe that I’ve made it twice in a row. My first try included a honey mustard dipping sauce and my Bourbon BBQ sauce, which worked perfectly together. Second time. I served it with maple syrup for dipping, it tastes like chicken and waffles. This is a family favorite and an often requested recipe at family events. Thank you for sharing.
Tara Noland says
Hi Joseph, so glad you like this recipe, it is something that I enjoyed so many years ago and still stuck with me. It is sweet but surprisingly not as sweet as the cereal.