Planet hollywood's chicken crunch with creole mustard sauce

Yield: 4 Servings

Measure Ingredient
2 cups Cap'n Crunch cereal
6 Eggs
2 cups Corn flakes
1 cup Milk
2½ cup All-purpose flour
25 Chicken tenders; (up to 30)
3 tablespoons Granulated onion
Vegetable oil for deep frying
3 tablespoons Granulated garlic
Creole mustard sauce - recipe follows
1 tablespoon Pepper
¼ cup Sliced green onions
2 tablespoons Horseradish
2 tablespoons Chopped garlic
1 tablespoon Red wine vinegar
2 tablespoons Chopped onion
1 tablespoon Water
2 tablespoons Chopped celery
2 teaspoons Cider vinegar
2 tablespoons Chopped green bell pepper
1 teaspoon Worcestershire sauce
1 cup Mayonnaise
1 teaspoon Tabasco sauce
¼ cup Hot mustard
Salt and cayenne pepper to taste
2 tablespoons Yellow mustard

CREOLE MUSTARD SAUCE

In food processor, grind cereals until crumbly but some ⅛-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3½ minutes or until golden brown. Drain.

For Creole Mustard Sauce:

Combine all ingredients and mix well. Serve on the side with chicken. Makes about 2 cups.

Recipe by:

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 2, 1998

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