Tag Archives: Kellogg’s

You and the Cap’n (and some Chicken) Can Make it Happen

I have just as much enthusiasm for Chicken Crunch as I do Fried Oreos and Kettle Corn. Good chicken doesn’t come from KFC, (Killer Fatty Chicken.) Though, I know of a good recipe for chicken from “Down Home with the Neely’s” called Get Yo’ Man Chicken. The recipe itself is designed to do just what its name says. I’m waiting for the Neely’s to develop a recipe called “Broke Up Wit’ Dat Douchebag Chicken.” Yum.

Until then, for lack of Panko bread crumbs, and a KFC (the local one went out of business soon after fraternity hooligans stole the drive-thru talk-box, twice… or at least that’s the word on the street) I decided to bread my chicken using the fruits of a sea-faring cereal fellow in a blue suit.

Chicken Crunch with Cap'n Sauce

Chicken Crunch with Cap’n Sauce

Ingredients:
chicken breast
1 egg
½ c. heavy cream or milk
4 cups Cap’n Crunch cereal
Flour
Vegetable oil

It took some trial and error to find the best way to coat, batter and fry my chicken.  If done improperly, the delicious Cap’n Crunch coating will fall off when fried. So, the Cap’n, which is mostly sugar, needs something to stick to. Solution:  dip the chicken in flour THEN the liquid, creating a starchy base for the Cap’n to stick to.

Having a coating on your chicken makes it more difficult to see when your chicken is fully cooked. As a rule, you want the outside of the Cap’n Chicken to be crispy golden brown when it’s taken out of the oil, so to make sure you have fully cooked chicken before your Cap’n starts to burn, (and it might because it’s a sugar in oil) the shape of your chicken is important.

Some adaptations of this recipe also use Kellogg’s Corn Flakes in addition to Cap’n Crunch, like Planet Hollywood’s. Here’s a link to that recipe on cdkitchen.com

I like to slice chicken breast so it’s about  ¾ inch thick. (You can buy chicken already cut this way in the poultry section of your supermarket.) You can cut into strips for easy finger food fun, or make them the size of your palm, it’s up to you.

Dip chicken in flour, then in an egg/milk mixture, and toss around in crushed Cap’n Crunch (almost a powder consistency, anything coarser will tend not to stick.)

Your oil should be on medium heat, and be a ¼ to ½ inch deep in your frying pan. Test your oil before putting your chicken in first, a piece of Cap’n dropped into the oil should crackle. Nothing is worse than trying to fry chicken in cold oil. It should take about 1 ½ to 2 minutes for each side of the chicken. If you have a splatter screen, use it. Lay chicken on a few layers of paper towel to soak up excess oil before eating.

Now, let’s get saucy. Yes, it will turn out pink. Yes, it will be an explosion of flavor in your mouth. Do not have qualms on eating your chicken with a sauce that is pink. Penne alla Vodka is “pink” too.

Cap'n Sauce Prep

Cap’n Sauce

1  T. Dijon mustard
2T. Red wine vinegar
2 T. Honey
Splash of lime juice
2 T. lemon olive oil (You can find it at Wegman’s)
1 t. soy sauce
1 t. grenadine (I like Rose’s brand)
Salt and pepper

Mix all of the above together in a bowl, and stirring fast with a balloon whisk constantly, emulsify ½ c. vegetable oil in.

I didn’t know what it meant at first either, so here it is:
Emulsify: to blend together liquids that are water-based with liquids that are oil-based. If you passed high school chemistry you know that oil is denser than water, and when the two are poured into the same container, will not mix. Unless… you persuade them. Mayonnaise is an emulsion.

The salad you see is a simple spinach, yellow pepper and tomato drizzled with a red wine vinegar and olive oil dressing.

Photos by Devon Cioffi