Recipe for Planet Hollywoods Chicken Crunch with Creole Mustard Sauce

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 cup	Capn Crunch cereal
6 x	Eggs
2 cup	Corn flakes
1 cup	Milk
1/2 cup	All-purpose flour
25 x	Chicken tenders, (up to 30)
3 tbl	Granulated onion
	Vegetable oil for deep frying
3 tbl	Granulated garlic
	Creole mustard sauce - recipe follows
1 tbl	Pepper
	----------------- CREOLE MUSTARD SAUCE ----------------
1/4 cup	Sliced green onions
2 tbl	Horseradish
2 tbl	Chopped garlic
1 tbl	Red wine vinegar
2 tbl	Chopped onion
1 tbl	Water
2 tbl	Chopped celery
2 tsp	Cider vinegar
2 tbl	Chopped green bell pepper
1 tsp	Worcestershire sauce
1 cup	Mayonnaise
1 tsp	Tabasco sauce
1/4 cup	Hot mustard
	Salt and cayenne pepper to taste

Instructions:

Instructions: In 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 the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain.

For Creole Mustard Sauce:
Combine all ingredients and mix well. Serve on the side with chicken.

Makes
about 2 cups.

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