- 1 boneless skinless chicken breast, cut into bite size pieces
- 3/4 cup Cap’n Crunch cereal, crushed into coarse crumbs
- 3 tablespoons flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground red pepper
- 1 egg, slightly beaten
- 2 tablespoons sparkling water
- Vegetable or canola oil for frying
- 2/3 cup mayonnaise
- 1/4 cup Dijon Mustard
- 1/3 cup honey
- 1 teaspoon red wine vinegar
- dash cayenne pepper
- Salt and Pepper, to taste
In a large bowl, add the Cap’n Crunch and 1 tablespoon of the flour. Spread the other 2 tablespoons of flour on a plate with onion powder, ground red pepper, salt and pepper. Pour egg into cereal mixture and stir. Mix in sparkling water. Consistency should be thick. (Note: add additional sparkling water, if needed.)
Heat oil up to high heat (frying temperature). Dredge chicken pieces in flour mixture, then into cereal mixture. Completely coat each piece. Fry for 4-5 minutes or until golden brown and chicken cooked all the way through. Place on a plate covered with paper towels to soak up excess oil.
In a small bowl, mix together the mayonnaise, mustard, honey, vinegar, cayenne pepper, salt and pepper. Serve Creamy Honey Mustard with chicken nuggets.
Sponsor: Dan’s Market
