I'm not one for putting a long story before a recipe that you have to wade through in order to get to the actual recipe, so as soon as I write the story behind this recipe (because there actually is one), I'll link it for the few people interested. Anyway, for the majority of you, just know that this chicken is pretty awesome. Hope you enjoy.
2 boneless, skinless chicken breasts
2 cups Captain Crunch Cereal
1/2 cup Cornflakes
1 cup Panko Bread Crumbs
2 teaspoons onion powder
2 teaspoons garlic granules
2 teaspoons salt
1 teaspoon white pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 cup buttermilk
Flour
1 Egg
1 cup Milk
Vegetable or Peanut Oil for Frying at 375 degrees
Slice the chicken breasts into 5 strips each. Soak them in the buttermilk overnight or for at least an hour.
Put the Captain Crunch, Cornflakes, panko crumbs, and spices in a food processor and blend until you have a coarse breading. If you don't have a food processor or blender, put everything into a gallon Ziplock bag and beat the mess out of it with a mallet or cast iron skillet or whatever else you have handy.
In a medium bowl, whisk the milk and egg together.
Shake the buttermilk off of a chicken strip and roll it in the flour.
Shake the excess flour off and dredge the strip through the egg and milk mixture.
Drip off the excess milk and egg mixture and roll in your breading. Set aside the strip and repeat the process for the rest. Pop them in the freezer to chill (don't freeze though) for a few minutes to chill while you heat the oil.
Heat the oil in a deep and heavy pot until it is 375 degrees F. Drop a few strips in at a time (don't overcrowd) and cook until the strips are golden brown and cooked through, about 5-7 minutes. Cut one open if you need to to check. If there is no pink in the center and the juices run clear, you're good to go.
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