Aunt Christine's Cap'n Crunch Chicken Strips

When traveling to Philadelphia recently, I asked Christine for an idea for a dinner that Paul's kids (Olive and Jack) might like.  She suggested this recipe that her kids (Maddie and Quinn) loved.  In fact, when Quinn found out I made this he put in a request for his Mom to make it again.  I made enough to freeze for other meals and it was a hit!  Love the sweet crunch!  

I served it with applesauce and corn on the cob.

12 whole chicken tenders (strips)

1 cup all purpose flour

2 whole eggs, beaten

salt and pepper

2 cups Cap'n Crunch Cereal

Vegetable Oil, of frying

Ketchup, for serving

Instructions:

Put the flour in a shallow bowl and add some salt and pepper.  Put the egg in a second shallow bowl.  Crush the cereal in a third bowl, leaving a few larger chunks.  (I crushed the cereal in a gallon ziplock bag).

Heat 1/4 inch of oil in a large skillet over medium heat.  Cook the strips in batches until golden brown and cooked through, approximately 5-7 minutes, turning them so they don't burn.

Drain on paper towels and sprinkle with extra salt.

Serve with ketchup.