CopyCat Planet Hollywood Cap'n Crunch Chicken

Let's Cook

1. Step 1.

   In a food processor, pulse the cereals until crumbly but with some 1/8-inch chunks still visible, about 10 to 15 short pulses. Spread the crushed cereal in a shallow pan, such as a pie plate or baking dish.

2. Step 2.

   In a bowl, combine the flour, onion, garlic, and pepper, mixing well to distribute the seasonings evenly. In a separate bowl, whisk together the eggs and milk until well blended.

3. Step 3.

   Dredge each chicken piece in the seasoned flour, shaking off any excess. Then dip the floured chicken into the egg mixture, coating it evenly, and finally dredge it in the crushed cereal mixture, pressing gently so the coating adheres well. Arrange the coated chicken pieces on wax paper in a single layer.

4. Step 4.

   While coating the chicken, preheat oil in a deep fryer to 325 degrees F. If you don't have a deep fryer, use a heavy pot with at least 3 inches of oil and a thermometer.

5. Step 5.

   Carefully place a few coated chicken pieces into the hot oil, being sure not to overcrowd the fryer. Deep fry in batches for about 3 1/2 minutes, or until the coating is golden brown and the chicken is cooked through. Use tongs to turn the pieces if needed for even browning.

6. Step 6.

   Remove the fried chicken from the oil and drain on a wire rack or paper towels. Repeat with the remaining chicken pieces, keeping the cooked ones warm if desired.

7. Step 7.

   While the chicken fries, combine all the Creole Mustard Sauce ingredients in a bowl: green onions, horseradish, garlic, red wine vinegar, onion, water, celery, cider vinegar, green pepper, Worcestershire sauce, mayonnaise, Tabasco sauce, hot mustard, salt, cayenne pepper, and yellow mustard. Mix well until smooth. Serve the sauce on the side with the fried chicken.