Best Chicken Crunch Recipes

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.

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.

ASIAN CHICKEN CRUNCH WRAPS

Steps:

• Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce., Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts. Fold sides of tortillas over filling and roll up. Cut each diagonally in half.

CHICKEN-APPLE CRUNCH SALAD

Steps:

• Combine first 5 ingredients in a large bowl.
• Combine mayonnaise and remaining ingredients in another bowl, stirring well with a whisk.
• Add mayonnaise mixture to chicken mixture, tossing well to coat.

CAP'N CRUNCH® BUFFALO CHICKEN TENDERS

Steps:

• Crush cereal in a food processor to make fine crumbs. Place crushed cereal in a shallow bowl.
• Whisk flour, salt, and black pepper together in a shallow bowl. Beat eggs and Buffalo wing sauce together in a separate shallow bowl.
• Gently press a chicken tender into the flour mixture to coat and shake off excess flour. Dip into the beaten egg, then press into crushed cereal. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place coated chicken tenders in a single layer on a plate while coating the rest; do not stack. Repeat for remaining chicken tenders.
• Heat olive oil in a skillet over medium heat. Working in batches, cook each chicken tender in hot oil, turning once, until cooked though and golden brown on both sides, 3 to 4 minutes per side. Transfer cooked chicken to a plate lined with paper towels.

CAPTAIN CRUNCH CHICKEN

Steps:

• Take the flour, onion powder, and garlic powder and mix it together. Set it aside.
• Take the egg whites and milk and mix it together then set it aside.
• Take the captain crunch and corn flakes mix them together and then crush them into a fine breading.
• Dip your chicken in the flour mixture.
• Then dip your chicken into the egg wash.
• Then coat your chicken with the bread crumbs.
• Bake it at 350 degrees for about 20 minutes turning the chicken over at 10 minutes. Serve as an appetizer or meal.

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.

CAP'N CRUNCH CHICKEN FINGERS AND RED CHILE BACON CARAMEL DIPPING SAUCE

Steps:

• To make the batter, mix the corn starch, flour and baking powder, and then add 2 cups cold water.
• To make the breading, combine the breakfast cereal and panko, and mix together in a mixing bowl.
• Dissolve the sugar in 3 cups water on the stovetop, in pot set over low heat. Once dissolved, increase the heat to medium and cook until the mixture turns amber brown, 10 minutes. Remove from the heat and add the heavy cream, bacon, Sriracha and chile flakes.
• Preheat the oil to 350 degrees F.
• Dip the chicken slices into the batter, then into the breading. Deep-fry the chicken fingers 4 at a time until golden brown and cooked through. Serve with the red chile bacon caramel sauce.

SAM CHOY'S CAPTAIN CRUNCH CHICKEN

Steps:

• Place Captain Crunch in a Ziplock bag and smash with a rolling pin until finely crushed. Set aside.
• Season chicken thighs with salt and pepper to taste before lightly dusting with flour.
• Place chicken in a mixing bowl and add shoyu, garlic, ginger, and egg.
• Mix until combined and allow chicken to marinate for 30 minutes.
• Roll chicken in crushed cereal and place in a baking pan that has been sprayed with Pam.
• Bake at 350 degrees for 45 minutes to 1 hour.
• Cut into strips or desired size and serve with ranch dressing.

CHICKEN CRUNCH

Steps:

• Mix 1/3 cup soup and 1/4 cup milk in shallow dish. Coat chicken with flour. Dip into soup mixture. Coat with stuffing.
• Place chicken on baking sheet. Drizzle with butter. Bake at 400 degrees F for 20 minutes or until done.
• Mix remaining soup and milk in saucepan. Heat through. Serve with 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 this aside also.
• Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
• Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into 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.

PEANUT BUTTER CHICKEN WINGS, RICE NOODLE SALAD WITH PEANUT CRUNCH AND RICE WINE VINEGAR DRESSING

Steps:

• For the peanut butter chicken wing marinade: Put peanut butter, brown sugar, garlic, lime zest, cayenne pepper, black pepper, soy sauce, water, and lime juice in a large bowl, stir to incorporate and reserve.
• For the peanut butter chicken wings: Score the chicken wings to allow the marinade to penetrate the meat. Put the chicken wings in the peanut butter marinade. Massage the wings in the marinade and put in the refrigerator for 30 minutes to a maximum of 24 hours.
• Preheat the oven to 350 degrees F. Line a large baking tray with parchment paper.
• Put the wings on a tray and bake in the oven, turning them over halfway through the cooking time, until the meat is cooked and the wings are crisp and golden brown, approximately 30 to 45 minutes.
• For the peanut crunch: Fill a large heavy-bottomed pot with enough oil to 1/3 full. Using a deep-fry thermometer to read the temperature, heat the oil to 350 degrees F.
• Line a baking tray with paper towel.
• Put the chiles in a bowl, coat well with 2 tablespoons cornstarch and fry until golden brown. Remove the chiles from the oil and place on a paper towel-lined baking tray and season with salt, then set aside.
• Put the shallots in a bowl, coat well with 3 tablespoons cornstarch and fry until golden brown. Remove from the oil, put on a paper towel-lined baking tray and season with salt, set aside.
• Put the crispy fried chiles and shallots on a cutting board and finely chop. Combine the chopped peanuts, fried chiles and shallots in a bowl and set aside.
• For the rice wine vinegar dressing: Put the seasoned rice wine vinegar, garlic, lime zest, sesame oil and salt in a bowl, stir and set aside.
• To assemble: Put the rice noodles in the center of the plate and dress with 1/2 the rice wine vinegar dressing. Scatter the peanut crunch over the rice noodles. Put the bean sprouts over the rice noodles. Put the carrots around the outside of the rice noodles and bean sprouts.
• Scatter the cucumber and green onion over the carrots then pour the remaining rice wine vinegar dressing over. Put the peanut butter chicken wings on the rice noodles and garnish with fresh picked cilantro.

BBQ CHICKEN & RICE BURRITO (COWBOY CRUNCH BURRITO)

Steps:

• Prepare rice as directed on bag, or in rice cooker.
• Coat diced chicken with cajun seasoning.
• Cook chicken over medium heat in a skillet. You may saute in butter/margarine or in a light cooking oil or spray, your choice.
• Once chicken is cooked, switch to low heat and add barbecue sauce and ranch dressing. Mix until chicken is coated in sauces.
• Once rice has finished cooking, add to skillet with chicken mixture.
• Crush tortilla chips and add on top of chicken and rice.
• Mix all ingredients.
• Serve on warm tortilla with lettuce, tomato, and cheese, if desired.
• * You can also add refried beans if you'd like. Really, you can customize this to your liking. So easy and so good!

SUPER CRUNCH CHICKEN

Steps:

• Heat oven to 375ºF.
• Spread chicken with dressing.
• Mix stuffing mix and cheese in pie plate. Add chicken, 1 piece at a time; turn to evenly coat. Place on foil-covered baking sheet. Discard any leftover stuffing mixture.
• Bake 25 to 30 min. or until chicken is done (165ºF).

CHICKEN CRUNCH CASSEROLE

Steps:

• Saute onions and celery in butter until tender.
• Mix all ingredients together, reserving a few nuts and noodles for the top.
• Bake in 9" x 13" pan in 350 degree oven for 40 minutes.

HONEY CRUNCH CHICKEN

Steps:

• Preheat oven to 350°F.
• Place chicken in baking pan.
• Combine yogurt and mayonnaise. Spread on both sides of chicken using pastry brush.
• Crush cereal in blender or food processor or place in ziploc and crush with rolling pin.
• Sprinkle crushed cereal on top side of chicken.
• Drizzle chicken evenly with honey.
• Baked uncovered for 40-45 minutes.
• Salt and pepper to taste.

SUPER CRUNCH CHICKEN

Steps:

• Preheat oven to 375F Spread Miracle Whip on chicken pieces.
• Combine stuffing mix with parmesan cheese.
• Coat chicken pieces with dry stuffing mixture.
• Discard leftover stuffing.
• Place on foil lined baking pan.
• Bake 25-30 minutes or until chicken is cooked through.

CHICKEN CRUNCH WITH CREOLE MUSTARD SAUCE

Steps:

• Heat oil to 325.
• grind cereals,put in a dish.
• In a dish combine flour and seasoning.
• In a bowl combine eggs and milk.
• Dredge chicken in flour dip in egg coat with cereal fry for 3-1/2 minutes or till browned.
• Drain and serve with sauce.
• SAUCE:Combine everything in a blender for about 1 minute.

DOUBLE CRUNCH HONEY GARLIC CHICKEN BREASTS

Steps:

• 1. Use a meat mallet to pound your chicken to a consistent thickness of about 1/2 inch.
• 2. Sift together spice mixture; set aside
• 3. Make the egg wash by combining the eggs and water; set aside.
• 4. Season the chicken to taste with a pinch of salt and pepper. Next, dunk the chicken breasts into the spice mixture, followed by a dip in the egg wash and finally one more trip through the spice mix. Make sure the chicken is well coated.
• 5. Add oil to your pan to about 1/2 inch from bottom. Heat over medium/low heat, being careful not to get the oil too hot. Gently fry the chicken until golden and fabulous - about 4-5 minutes per side. Remove from pan and let drain for a few minutes.
• 6. Next, create your sauce. Cook olive oil and garlic over medium heat until garlic is soft, but not brown.
• 7. Add the honey, soy sauce and black pepper. Simmer for 5-10 minutes, being careful not to let it bubble over. Remove from heat and let cool for a few minutes before dunking your finished chicken in. (You can also drizzle it over the chicken, if you prefer.)

CHICKEN SUPER CRUNCH

Steps:

• Combine the paprika, black pepper, garlic powder, onion powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat evenly. Refrigerate overnight. Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture and additional herbs and spices in a large bowl. Add 3 tablespoons of the marinade and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer. Preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer over medium-high heat. One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it's a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes. Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes.