Friday, 26 August 2016

Captain Crunch Chicken Fingers | Family Friendly Food

The backstory to this recipe: I spent the first part of my college life studying in America. For me there was something really special about the land of opportunity; I was just drawn to it. After college I spent the following two Summers soaking up the American dream - I must have been a dreamer in my teens! On one of those I waitressed in Planet Hollywood, South Carolina, where I discovered something I just couldn't get enough of...



On my break every day I used to order the same thing - Captain Crunch Chicken (the crispy coating was made from a popular breakfast cereal - Captain Crunch). It was served with a Creole honey mustard dip, and I absolutely loved it. That's the background to one of the most popular recipes in our house.

We don't have Captain Crunch over here, and I don't know exactly what was in that recipe, but here's my version and it's just as delicious.

What you'll need:

  • 500g mini chicken fillets
  • 2 cups of Rice Krispies, crushed with your hand
  • Salt & black pepper
  • 1/2 cup of Parmesan, grated
  • 1 cup of light mayo


How to make it:

Preheat oven to 230°C.

Put the cup of mayo into a small bowl.

In a larger bowl place 2 cups of Rice Krispies. Crush them up in your fist - or give that job to your kitchen helper..!



They don't need to be all broken up. Some rice krispies will still be fully intact, others will be crushed to a fine powder. That's what you want, a mix of both. It won't take long but keep crushing until you get this consistency..


Season. Add the grated Parmesan to the Rice Krispies and mix well.


That's the first part done - easy! Now you're ready to start coating...

Tip: With your left hand coat the chicken in the mayo, take it out. Transfer it to your right hand and coat in the Rice Krispie mix. Left Hand - Mayo // Right Hand - Rice Krispie mix. Keep it like that until you're done. This will stop the Rice Krispies coating your hands and looking like they belong to the Cookie Monster!


Once coated, transfer to a heated casserole dish and place in a really hot oven for 10 minutes, Turn the oven down to 180°C for the last 10 minutes. Total cooking time 20 minutes. When the chicken is cooked through remove from the oven. Allow to cool slightly before transferring to a serving plate.


Serve with Maple Mustard Dipping Sauce...

What you'll need:

  • 2 tablespoons mayonnaise
  • 1 heaped tsp wholegrain mustard
  • 1/2 tsp maple syrup
  • Big pinch of cayenne pepper

How to make it:

Pop all the ingredients into a ramekin and mix together.


I still call these Captain Crunch Chicken fingers, I can't think of a better name! And they come highly recommended by me and the boys!




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