Years ago, when I lived in San Diego, the theatre company I worked for staged performances at the Lyceum Theatre downtown.  Close by was a Planet Hollywood that served a dish called Chicken Crunch.  It was basically chicken coated in Cap'n Crunch cereal.  Well, because we spent so much time at the Lyceum, we also spent a lot of time at Planet Hollywood.  And I ordered Chicken Crunch nearly every single time I ate there.

When I left San Diego, I was determined to bring "Chicken Crunch" back to Kentucky.  So, I started tinkering with the re-creating the recipe.  I mean, it couldn't be that difficult right?  It's chicken and Cap'n Crunch.  I actually found a copycat recipe online, but over the years I have tweaked it considerably.  And I hate to brag like I'm all Bobby Flay up in here, but IT. IS. DELICIOUS.

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Just ask Angel's family.  Last week, I made a big batch for me and Kevin and we had a bunch of tenders leftover.  So, I sent Kevin over to Angel's and her family devoured it.  Like friggin' hyenas in Tanzania.  They fought over it actually.  Who knew that Cap'n Crunch could inspire a virtual culinary round of Mortal Kombat??

I talked about my recipe on the air last Friday and immediately got a private FB message from my friend Kim Collignon, who said, "I'm gonna need that recipe."  So, for this morning's What's Cookin'? segment here on WBKR, I'm sharing it.

Without further adieu, here's how to make Cap'n Crunch Chicken!  The kids are going to love it.  The adults are going to want to throat punch the kids and steal it off their plates.


One pound fresh chicken tenders (I highly recommend using Hillview Farms Meats)

3 cups of Cap'n Crunch cereal

2 cups of Corn Flakes (I am not brand loyal with these)

2 eggs

1/2 cup skim milk

garlic powder

black pepper

vegetable oil

2 cups (ish) of flour


1) I sprinkle my chicken tenders with garlic powder and black pepper.  And, no, I don't measure.  I just give the chicken a pretty decent crop-dusting of garlic and cracked black pepper.

2) Crush up/grind your cereals together.  I manually crush them, because I don't like the cereal to turn to powder.  I like it coarse.

3) Heat vegetable oil in a large skillet.  I cook mine on medium.  You should too.

4) Roll those chicken tenders in flour.  I coat them well and don't bother to shake off any excess.  The egg/milk mixture will take care of that.

5) No surprise, dip your chicken tenders into the egg mixture.  I make sure they are liberally soaked.

6) Then, I liberally roll the tenders in the crunchy cereal mixture.  And, again.  Don't by shy.  Make sure they are coated in crunch!

7) Cook chicken about five minutes on each side.  I do my very best to only turn the chicken once because I want all that crunchy cereal to stay on the chicken.

8) When finished, I let them cool and dry on a paper-towel lined plate.

9) SERVE!!

Pro-tip!  I serve mine with a side of honey-mustard salad dressing for dipping.  Pro-tip #2- the absolute best honey mustard on the store shelf is Ken's Steak House Honey Mustard.

What's Cookin'? is sponsored weekly by Kentucky Legend!

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