Best 20 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.

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.

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.

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.

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.

CAP'N CRUNCH CHICKEN STRIPS RECIPE - (4.3/5)

Steps:

• Coarsely grind or crush the two cereals and set in a shallow dish. In a second shallow dish, beat the egg with milk. 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. Drop coated chicken tenders carefully in the hot oil and cook until golden brown, about 3 to 5 minutes per side. Remove tenders to a paper towel lined plate to drain excess oil. Serve hot.

LEMON THYME CHICKEN CRUNCH

Steps:

• In small bowl mix soup, water, lemon juice and thyme.
• Mix bread crumbs and paprika on a plate.
• Dip chicken into 1/2 cup soup mixture.
• Coat with bread crumb mixture.
• Place chicken on baking sheet.
• Spray chicken with cooking spray.
• Bake at 375 F for 1 hour or until chicken is no longer pink.
• Heat remaining soup mixture.
• Serve with chicken.

CHICKEN CRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
• Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

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.)

HONEY CRUNCH CHICKEN

Steps:

• Preheat oven to 375F.
• Place the chicken in a shallow baking pan.
• Spread mayonnaise over both sides of the chicken.
• Sprinkle the cereal evenly over the top side of the chicken.
• Drizzle with honey.
• Let stand 10 minutes at room temperature.
• Bake in preheated oven for about 45 minutes or until done.

CAPTAIN CRUNCH CHICKEN

Steps:

• 1. Coarsely grind or crush Cap'n Crunch Cereal and cornflakes. Set aside.
• 2. Beat eggs and milk. Set aside.
• 3. Stir together flour, onion, and garlic powders. Set aside.
• 4. Dip chicken into the flour mixture.
• 5. Then, dip in egg mixture.
• 6. Dip into Capn' Crunch Cereal mixture.
• 7. Fry: 325 degrees (heat oil) Drop chicken into ol for 3-5 minutes. Drain and serve immediately. Bake: Place chicken on a baking sheet (spray chicken with PAM) at 358 degrees. Bake for approx. 15-20 minutes till cooked.

CREAMY CHICKEN CRUNCH

Steps:

• In a large bowl, combine the first six ingredients. Stir together mayonnaise, lemon juice, soy sauce and ginger; pour over chicken mixture. Toss lightly to coat; cover and chill until ready to serve. Fold in chow mein noodles and peanuts just before serving.

CHICKEN CRUNCH

Steps:

• Combine 1/3 cup soup, 1/4 cup milk, onion, and parsley; dip chicken pieces in soup mixture, then roll in the crushed stuffing mix.
• Place in shallow baking dish and drizzle butter on chicken.
• Bake in 400 oven for 1 hour.
• Meanwhile, combine remaining soup and milk. Heat, stirring now and then.
• Serve over chicken.