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Planet Hollywood's Chicken Crunch with Creole Mustard Sauce Recipe

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This recipe for Planet Hollywood's Chicken Crunch with Creole Mustard Sauce, by , is from The Siemers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Siemers Kiel
Added: Thursday, January 1, 2009


Chicken Crunch:
2 c. Cap'n Crunch cereal
2 c. corn flakes
2 1/2 c. all-purpose flour
3 tbsp. granulated onion
3 tbsp. granulated garlic
1 tbsp. pepper

6 eggs
1 c. milk
25 to 30 chicken pieces
Vegetable oil for deep frying

Creole mustard sauce, recipe follows
1 c. mayonnaise
1/4 c. Creole style mustard
1 tbsp. yellow mustard
1 tbsp. horseradish
1/2 tsp. cider vinegar
1 dash Worcestershire sauce
1 tsp. water
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 tbsp. green onions - sliced in 1/4' pieces
1 tbsp. crushed garlic (packed in oil)
1 tsp. chopped fine green pepper
1 tsp. finely chopped celery
1 tsp. finely chopped onion

In a food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl combine flour, onion, garlic and pepper. In a separate bowl combine milk and eggs.
Dredge chicken pieces in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal, coating well. Arrange on wax paper.
Preheat oil in deep fryer to 325 Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain.

Sauce directions: Mix everything all together thoroughly.

Number Of Servings:
Number Of Servings:




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