Planet Hollywood Chicken Crunch

Creole Mustard Sauce

2 T. Dijon mustard

3 T. mayonnaise

1 tsp. yellow mustard

1 tsp. cream-style horseradish.

1 tsp. honey

Vegetable oil for frying

2 boneless, skinless chicken breast halves

2 cups Cap’n Crunch cereal

½ cornflake crumbs

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

¼ tsp pepper

1 egg, beaten

1 cup milk

Preheat oil in a deep pan or deep fryer to 375 degrees. You want to use enough oil to completely cover the chicken 1 to 2 inches deep.

Combine all of the ingredients for the Creole mustard sauce in a small bowl and chill the sauce while the chicken is prepared.

Cut each chicken breast, lenghwise, into 5 long slices (chicken fingers).

Smash the Cap’n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding.

Combine the cereals, onion powder, garlic powder, salt, and pepper in a medium bowl.

Combine the egg with the milk in a separate bowl.

Dredge each piece of chicken in the milk mixture, then completely coat it with the dry mixture. Do this for all the chicken before frying.

When the oil is hot, fry the chicken for 4 to 6 minutes or until golden to dark brown and crispy. Remove to paper towels or a rack to drain. Serve hot with Creole mustard sauce on the side for dipping.