Planet Hollywood Chicken Crunch

Mustard Sauce 
(Sauce from the Best of the Best cookbook)

• 1 tbls finely chopped fresh parsley
• 1 cup mayonnaise
• 2 tsp prepared mustard
• 1 tsp curry powder
• 1/2 tsp paprika
• 1 tbls honey

Chicken Crunchers

• Vegetable oil (lots)
• 2 boneless, skinless chicken breast halves
• 2 cups Cap 'n Crunch cereal
• 1/2 cup cornflake crumbs
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 egg - beaten
• 1 cup milk
  

1. Preheat oil in a deep pan or deep fryer to 375 F. You want to use enough oil to completely cover the chicken 1 to 2 inches deep.
2. Combine all ingredient for the mustard sauce in a small bowl and chill the sauce while the chicken is prepared
3. Cut each chicken breast, lengthwise, into 5 long slices (ie chicken fingers)
4. Smash the Cap 'n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding.
5.  Combine the cereals, onion powder, garlic powder, salt, and pepper in a medium bowl.
6. Combine the egg and milk in a separate bowl.
7. Dredge each piece of chicken in the milk/egg mixture, then completely coat it with the dry mixture. (Do this for all the chicken before frying)
8. When 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 mustard sauce on the side for dipping.