crispy chicken tenders get a fun twist with a crunchy Cap'n Crunch® coating and a spicy buffalo sauce that packs a punch. They’re perfect for game day or a tasty snack that everyone will love!
Ingredients
- 2 cups brown sugar and butter flavored crispy corn and oat breakfast cereal (such as Cap’n Crunch®)
- ¼ cup flour
- ½ teaspoon salt, or to taste
- ½ teaspoon ground black pepper
- 2 eggs, lightly beaten
- 2 tablespoons buffalo wing sauce
- 1 pound chicken tenders
- ¼ cup olive oil
Step 1
Crush the Cap'n Crunch cereal into fine crumbs using a food processor, then pour them into a shallow bowl. In another bowl, whisk together the flour, salt, and pepper. In a third bowl, beat the eggs and mix in the Buffalo wing sauce.
Step 2
Take a chicken tender and lightly coat it with the flour mixture, shaking off any extra. Next, dip it into the egg and sauce mixture, then press it into the crushed cereal until it’s well coated. Give it a gentle toss between your hands to let any loose crumbs fall off. Lay the coated tenders in a single layer on a plate—try not to stack them while you finish coating the rest.
Step 3
Heat some olive oil in a skillet over medium heat. Cook the tenders in batches, turning once, until they’re golden brown and cooked through—about 3 to 4 minutes per side. When done, transfer them to a plate lined with paper towels to soak up any excess oil.
Frequently Asked Questions
Can I use a different type of cereal for the coating?
Yes, you can substitute with similar crispy cereals like Golden Grahams or Cinnamon Toast Crunch for a different flavor and texture.
How do I make the coating stick better to the chicken?
Lightly dust the chicken with the flour mixture first, then dip it in the egg and buffalo sauce mixture before pressing into the cereal crumbs.
Can I bake the tenders instead of frying them?
Yes, bake at 400°F for 15-20 minutes, flipping halfway, until golden and cooked through, but frying gives a crispier texture.
How spicy will these tenders be?
They have a mild to medium heat from the buffalo wing sauce, which you can adjust by adding more or less to the egg mixture.
Can I prepare the coated tenders in advance?
You can coat them ahead of time and refrigerate for up to 2 hours, but cook them just before serving for best crispiness.
What’s the best oil to use for frying?
Olive oil works well, but you can also use vegetable or canola oil with a high smoke point.
How do I know when the chicken is fully cooked?
Cook until golden brown and the internal temperature reaches 165°F (75°C) for safe consumption.
Can I use chicken breasts instead of tenders?
Yes, slice the breasts into strips similar in size to tenders for even cooking and coating.
VP
By Vikram Patel
Recipe Writer
Vikram writes simple recipes with helpful tips to make cooking easier and more enjoyable.
