Crunchy Chicken Tenders With Creole Mustard Sauce

2-4
Servings
8m
Prep Time
7m
Cook Time
15m
Ready In


"First made famous at Hard Rock Cafe in Florida, this popular appetizer has become a favorite of so many. The secret to it's appeal is the crunchy breading on the chicken tenders and the sweet touch of the flavorful Creole Mustard dipping sauce."

Original recipe yields 2-4 servings
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Nutritional

  • Serving Size: 1 (484.6 g)
  • Calories 600.7
  • Total Fat - 15.5 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 664.1 mg
  • Sodium - 1714.4 mg
  • Total Carbohydrate - 59.6 g
  • Dietary Fiber - 3.4 g
  • Sugars - 24.8 g
  • Protein - 53.6 g
  • Calcium - 249.8 mg
  • Iron - 14.9 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 1 mg

Step 1

Preheat oil in a deep pan or deep fryer to 375° F, at least 2 inches deep (it should be enough oil to completely cover the chicken).

Step 2

Combine the Dijon, mayonnaise, yellow mustard, horseradish cream and honey in a small bowl. Chill the sauce while the chicken is being prepared.

Step 3

Place the Cap'n Crunch cereal into a gallon-size zip-lock bag, and pound it with kitchen mallet until it's fine crumbs. Add the Cornflake crumbs, onion powder, garlic powder, salt and pepper, and mix until well blended. Pour the crumb mixture onto a shallow plate, and set aside.

Step 4

Whisk the egg and milk together in a separate bowl.

Step 5

Dredge each chicken tender in the milky egg mixture, then dredge in the crumb mixture until each chicken tender is thoroughly coated with fine crumbs. Place each coated chicken tender on a plate.

Step 6

When the oil is hot, deep fry all the coated chicken tenders for 4 to 6 minutes or until evenly browned and crispy. Using a large slotted spoon, remove the fried chicken pieces to a paper towel to absorb excess oil. Serve hot with the Creole Mustard (for a dipping sauce).

Tips & Variations


  • If you're having trouble finding packages of pre-cut chicken tenders, you can use 2 medium chicken breasts (about 1/2 pound each), and then just cut each breast into 5 strips, and pound each strip with a kitchen mallet to flatten slightly, so you end up with a total of 10 chicken tenders.

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