Recipe - Planet Hollywoods Chicken Crunch With Creole Mustard Sauce

2 cup Cap'n Crunch cereal
6 Eggs
2 cup Corn flakes
1 cup Milk
2 One half cup Allpurpose flour
25 Chicken tenders; (up to 30)
3 tablespoon Granulated onion
Vegetable oil for deep
frying
3 tablespoon Granulated garlic
Creole mustard sauce
recipe follows
1 tablespoon Pepper

CREOLE MUSTARD SAUCE
One fourth cup Sliced green onions
2 tablespoon Horseradish
2 tablespoon Chopped garlic
1 tablespoon Red wine vinegar
2 tablespoon Chopped onion
1 tablespoon Water
2 tablespoon Chopped celery
2 teaspoon Cider vinegar
2 tablespoon Chopped green bell pepper
1 teaspoon Worcestershire sauce
1 cup Mayonnaise
1 teaspoon Tabasco sauce
One fourth cup Hot mustard
Salt and cayenne pepper to
taste
2 tablespoon Yellow mustard

In food processor, grind cereals until crumbly but some 1/8inch 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 One half 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.

Recipe by: http://www.topsecretrecipes.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
2, 1998