I had a desire to make some kind of chicken nugget or tender for dinner tonight – and as I puttered around our beautiful kitchen I decided that bread crumbs sounded so BORING. Then I thought to how I love using corn flakes to bread chicken – but that sounded boring too and I didn’t have any anyway! Low and behold, a lovely unopened box of Honey Nut Chex graced my spinning pantry cabinet It was perfect! And made me think of one thing and one thing only: Planet Hollywood Captain Crunch Chicken.
I’m not even sure if Planet Hollywood is in business or makes that. But I always ordered it when we went into the city for class trips in middle/high school. Mmmmm. This was a great plan!! I found a recipe to adapt from and off I went!
Honey Nut Chex Chicken Tenders
- Adapted from Rachel Ray’s Honey Nut Chicken Sticks
- This recipe below made about 12-14 tenders… it really depends how you cut the chicken
- Two chicken breasts, filleted and then sliced into tenders
- 3 cups of Honey Nut Chex
- flour (for dredging)
- 1 egg
- splash of milk
- salt and pepper
- onion powder
- garlic powder
- vegetable oil
- Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
- Crush Chex in a food processor until you have little crumbs.
- Pour the crumbs into a shallow bowl and season with paprika, onion powder, and garlic powder. Stir about 1/4 cup of vegetable oil into the bowl to make the mixture a little moist – it will help it stick to your chicken and stay put!
- Whisk the egg and milk together in another shallow bowl.
- Place the flour in a third shallow bowl.
- Cover each chicken piece in flour, dip in egg, and then dip into the Chex mixture and place on baking sheet.
- Bake for 15-20 minutes. Mine took almost 20 minutes as my chicken was a little frozen when I started. Serve with honey mustard sauce…
Easy Honey Mustard Sauce
This is soo easy to make in a mason jar! Combine mayo, regular yellow mustard, honey, and a touch of lemon juice and spicy brown mustard in the jar. Throw the lid on, and shake, shake, shake! I don’t have exact measurements. If it tastes too egg-y, add more mustard or honey. If it tasted too sweet, add more mustard. I hope you like it