Cap'n Crunch Chicken Nuggets

I've always loved the combination of sweet and savory, so when I saw a recipe for Cap'n Crunch chicken I was intrigued. I mean, really... who doesn't like Cap'n Crunch or chicken nuggets? It sounded like a winner to me!

I found the original recipe here and tried them as-is the first time. The kids loved them, but I thought they needed a little more savory to compliment the sweet, so I tweaked them a bit.

These are great for dinner (especially if you have picky kids), or even as an appetizer at a party. I've heard of people baking these as well, though I haven't tried that myself yet, I imagine you could easily spray the coated nuggets with cooking spray or an olive oil mist and bake on a cookie sheet with good results.

Cap'n Crunch Chicken Nuggets

2 cups Cap'n Crunch Cereal
2 cups Rice Krispies
1/2 cup all purpose flour
1 tsp salt
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp cajun seasoning
1/2 tsp black pepper
4-6 boneless/skinless chicken breast halves
3 eggs, beaten
1/2 cup buttermilk
1/4 cup beer (or soda water if you prefer not to use beer)
canola or peanut oil for frying

Heat 2 inches of oil in a heavy dutch oven or electric fryer to 350º.

Place cereals in a gallon size ziploc bag, press out the air and seal. Crush cereals using a rolling pin or mallot (this is excellent stress relief and/or something fun for the kids to do) until you have fine crumbs. Add in flour and seasonings, shake bag well to mix.

In a small mixing bowl, beat eggs, then add beer and buttermilk.

Trim chicken breasts of all fat and cut into nugget size pieces. Dip each piece in egg mixture, then place in bag with cereal and shake to coat well. Fry in hot oil,6-8 pieces at a time, 3-4 minutes or until golden brown and cooked through. Drain on paper towels. Serve with honey mustard or green onion honey dip (see below).

Green Onion Honey Dip

1 cup sour cream
1-2 Tbs honey (start with one and add to taste)
3 green onions, white and green parts, finely chopped
1/2 tsp salt
1/2 tsp cajun seasoning (or less, to taste)
1/4 tsp garlic powder

Mix all ingredients together, cover and refrigerate at least 1 hour.