We’ve covered chicken cutlets before on PCFG. They’re easy, relatively quick, and require few ingredients. Today’s recipe is an alternate take on them, however. This recipe incorporates crushed up cereal, like Cap’n Crunch, as breading for your chicken. The result is, well, it’s pretty much what you’d expect. It’s yummy, crunchy chicken pieces with a subtle sweetness from the cereal. It might take a little longer than using plain old breadcrumbs, but it’s a fun change-up for this classic recipe. After you’re done reading, why not take a look at some Cereal Report posts to pass the time?

Cereal Chicken

• 2-3 pounds of boneless, skinless chicken breast, cut into strips
• 2 cups of Cap’n Crunch, Qwisp, or other hard crunchy cereals
• 1 cup flour
• 1 tsp salt
• 1 tbsp ground black pepper
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 egg
• Water
• Oil for frying

1. Using either a food chopper, or by placing it in a plastic bag and hitting it with a food mallet, crush the cereal into a fine breadcrumb consistency.
2. Mix the cereal in a medium dish or pan with the flour, salt, pepper, garlic powder, and chili powder. Stir the mixture until it’s blended.
3. In a small bowl, whisk the egg until smooth and beat in a small amount of water to thin the egg mixture so that it’s pale yellow.
4. Place each chicken piece into the egg mixture, then into the cereal mix to coat it evenly on both sides.
5. Heat oil in a large frying pan at a depth of about 1.5” on a medium flame.
6. Begin frying the chicken in the pan, without crowding it, for about 5-7 minutes. When the chicken breading is a tan color, flip it over and fry for another 5 minutes. Flip the chicken over once more and fry for another 1-2 minutes until the entire breading is tan all around.
7. Remove the chicken and place on a paper towel or wire rack for draining.