2 skinless chicken breast fillets
1 cup buttermilk
1 egg
2 cups Cap’n Crunch cereal
½ cup panko bread crumbs
½ cup Wondra flour
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon white pepper
Creole Mustard Sauce:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
Honey Mustard Sauce:
1 teaspoon yellow mustard
1 teaspoon honey
Mix together and chill in refrigerator.
Cut each chicken fillet, lengthwise, into 5 long slices pounded flat (chicken fingers). Put in a bowl, cover with buttermilk, and marinate overnight. Just before breading, mix in an egg to the marinade. Smash the Cap’n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereal, crumbs, flour, onion powder, garlic powder, salt, and pepper in a medium bowl. Remove chicken from milk and completely coat it with the dry mixture. Discard leftover milk. When the oil is hot, fry the chicken for 4 to 6 minutes or until golden brown and crispy. Remove to paper towels or a rack to drain. Serve hot with chilled Creole mustard sauce on the side for dipping. We also dipped it in fry sauce and that was good too.