Captain Crunch Chicken Tenders are delicious bites of chicken with a slightly sweet coating of crushed cereal. Serve with your favorite dipping sauce for dinner or game-day snacking.
1poundchicken breast tenderoins(or boneless skinless chicken breasts cut into strips)
1tablespooncanola oil(or vegetable oil)
1tablespoonunsalted butter
Kosher salt(to season cooked chicken)
Instructions
Preheat the oven to 400 degrees.
Add the cereal to a large zipper-top bag. Using a rolling pin or heavy-bottomed pan, crush the cereal until it resembles coarse crumbs. Pour into a shallow dish and set aside.
To a second shallow dish, add the flour, onion powder, garlic powder, salt, and pepper. Stir to combine. Set aside.
In a third shallow dish, whisk together the egg and water. Set aside.
Dip each piece of chicken in the flour, turning to coat. Then dip in the egg mixture, turning to coat. Then roll the chicken in the crushed cereal until well coated.
Heat a large skillet over medium heat. Add the oil and butter. Add the pieces of chicken and cook 2-3 minutes per side until browned. Transfer the chicken to a sheet pan fitted with a baking rack. Bake the chicken until the internal temperature reaches 165 degrees, approximately 10-20 minutes.
Season with salt and serve with your favorite dipping sauce.
Notes
Use strips of chicken that are uniform in size to ensure the chicken cooks evenly.
Use an instant-read thermometer to confirm the chicken reaches an internal temperature of 165 degrees.
To bake the chicken (without browning in the skillet first), place the breaded chicken directly on the rack placed over a sheet pan. Spritz the chicken with olive oil spray and bake until the chicken reaches an internal temperature of 165 degrees.