Pioneer Woman Cap’n Crunch Chicken Strips

Pioneer Woman Cap'n Crunch chicken strips are a crunchy, golden finger food made with chicken tenders, sweet cereal and a flour and egg dip, ready in 20 minutes. Save this easy kid-friendly chicken dinner for game day, weeknight suppers or birthday parties, because it's a quick skillet recipe.

Crush the cereal in a bowl but leave a few larger chunks, because those pieces give the coating its crunch. Crush it to dust and you get a flat, sandy crust instead.

Cap'n Crunch has a built-in touch of sugar, so the coating browns fast and tastes sweet against the salty chicken. Frying in just 1/4 inch of oil means no deep fryer, and you still get a crust that stays crisp.

Pioneer Woman Cap'n Crunch Chicken Strips

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

534

kcal

Chicken tenders get a three-step dip in seasoned flour, beaten egg and crushed cereal, then pan-fry until the coating turns deep golden. The sweet crunch holds up well against a cold dunk in ketchup.

Ingredients

• 1 c. all-purpose flour
  

• Salt and pepper, to taste
  

• 2 whole eggs, beaten
  

• 2 c. Cap'n Crunch cereal
  

• 12 whole chicken tenders (strips)
  

• Vegetable oil, For frying
  

• Ketchup, for serving
  

Directions

• Set up the stations: Put 1 cup flour in a shallow bowl and season it with salt and pepper, then beat 2 eggs in a second bowl. Crush 2 cups Cap'n Crunch in a third bowl, leaving a few larger chunks.
• Coat the chicken: Dip each of the 12 chicken tenders in the flour first, then the egg. Then press it into the cereal until it's coated all over.
• Heat the oil: Pour 1/4 inch of vegetable oil into a large skillet and set it over medium heat. Wait until it shimmers before adding any chicken so the coating crisps right away.
• Fry in batches: Cook the strips in batches for 5 to 7 minutes, turning them as they go so the cereal doesn't burn. They're done when the coating is golden brown and the chicken is cooked through.
• Drain and serve: Move the strips to a plate lined with paper towels and sprinkle them with extra salt. Then serve them hot with ketchup for dipping.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake these Cap'n Crunch chicken strips instead of frying them?

You can bake them on a rack set over a sheet pan at 425°F until the chicken is cooked through. They come out a little less crisp than pan-fried, so a light spritz of oil on the coating helps.

What can I use instead of Cap'n Crunch?

Cornflakes or any other crunchy cereal works in the same amounts. Plain cereals give you a less sweet coating, so you may want a little extra salt.

How do I store leftover chicken strips?

Keep them in an airtight container in the fridge, where they hold for about 3 days. Reheat them in a hot oven or air fryer, since the microwave makes the coating soggy.

Can I coat the chicken ahead of time?

You can coat the strips and keep them on a plate in the fridge for about an hour before frying. Any longer and the cereal starts to soften from the moisture in the egg.

Why is my cereal coating falling off?

The most common cause is skipping the flour or moving the strips around too much in the pan. Press the cereal on firmly and turn each strip gently, only once or twice.