Captain Crunch Chicken Fingers

In the spirit of full disclosure, I have to give partial credit to these Captain Crunch Chicken Fingers to my mother and Planet Hollywood.

I first tasted Captain Crunch Chicken Fingers when I was about 10 or 11 and we took a family trip to Florida and decided to eat at Planet Hollywood. We were all blown away at the sweet and savoury combo and so, upon returning home, my mother cooked up her own version so we could enjoy that flavour any time we wanted.

So here we are, 25 or so years later, and I am finally bringing these delightful little bites to you!

I guess since we are really being honest, I will tell you that we don’t always have a box of Captain Crunch Cereal in the cupboard. It’s not on our usual cereal rotation. It’s not a cereal I like to start my day with as it doesn’t keep me full for very long. But eaten as a snack, it’s crunchy, sweet, delicious and satisfying. So if you’re a little hesitant to go run out and pick up a box, I think you should give it a try. I promise this won’t be the only batch of chicken fingers in your future.

While these Captain Crunch Chicken Fingers are delicious on their own, when dipped into the homemade creamy honey mustard dipping sauce, they are next level!

I owe my mom and Planet Hollywood a big thank you for this recipe, and now, so do all of you!

Dara

Captain Crunch Chicken Fingers

Print recipe

Meal type	Main Dish
Website	Adapted from Pioneer Woman

Ingredients

• 2 boneless, skinless chicken breasts (cut into strips)
• 1 cup all purpose flour
• 2 Cups Captain Crunch cereal (crushed into small crumbs)
• 1 egg (whisked with 1 tbsp water)
• 1/4 cup mayo
• 2 Tbsp grainy dijon mustard
• 1 Tbsp honey

Note

These chicken fingers are a great dish to add to your weekend meal prep. Cook up a double batch and store them in your freezer for a busy weeknight. They are also delicious served with ketchup for dipping.

Directions

1.	Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2.	Place flour, Captain Crunch crumbs, and egg in separate bowls. Dip chicken strips one at a time in flour, then egg, and then Captain Crunch. Place on baking sheet evenly spread out so they are not touching.
3.	Bake in the oven for about 12 minutes until golden brown and cooked through.
4.	In a small bowl mix together mayo, mustard, and honey. Serve chicken fingers with dipping sauce and enjoy!