Place the chicken back in the hot oil and finish frying until cooked through and crispy, about 4 minutes. Increase the heat until the deep fry thermometer reads 375 degrees. Take the chicken out of the oil and let cool on a small sheet pan with a wire rack. Toss the chicken wings in half of the Cheetos mix pressing to adhere and place chicken in oil for 6 minutes. In a bowl, mix the Hot Cheetos, Puffed Cheetos, and cayenne pepper. Heat oil in the saucepan until a deep fry thermometer reads 300 degrees. Transfer nuggets to a serving dish, top with old bay seasoning and pickled chilies and serve with warm smoked chili queso.ġ cup Flaming Hot Cheetos, ground in food processorġ cup Puffed Cheetos, ground in food processorįrying oil, peanut or soybean – enough to fill a medium saucepan half way Remove from oil and let the excess oil drain off on a plate with paper towel. With the cut chicken thighs, coat each in flour, then egg wash, and crunch mix.ĭeep fry the chicken nuggets for 7 minutes to a golden brown. In order, set up 1 bowl flour, then egg wash, and cap’n crunch mix. In a food processor, blend cap’n crunch, cornflake crumbs, panko, cayenne, paprika, and salt. Preheat the oil in a saucepan to 325 degrees. Reserve for 1 hour and refrigerate these can last in the refrigerator for 2 weeks. Put the sliced chilies in a bowl and pour the vinegar mixture over the chilies. In a small saucepan, add the vinegar, water, sugar, salt, and coriander seeds and bring to a bowl. Season with salt and pepper to taste and reserve. Pour the cheese mixture into a food processor and blend in the roasted tomatoes and chipotle pepper. In a saucepan, on low to medium heat, add the milk and when it simmers, add the Velveeta cheese and stir until it is fully melted. Fresno peppers, sliced thin – can substitute red or green jalapeno boneless skinless chicken thighs, cut to 2” piecesġ lb. Please look at the time stamp on the story to see when it was last updated.īounce Chicago Executive Chef Sean OlnowichĪddress: 324 W. Makes about 2 cups.This is an archived article and the information in the article may be outdated. Deep fry chicken in batches for 3 1/2 minutes or until golden brown.Preheat oil in deep fryer to 325 degrees.Dredge in cereal mixture, coating well.In a separate bowl, combine the eggs and milk.In a bowl, combine flour, onion, garlic and pepper.In food processor, grind cereals until crumbly but some 1/8 inch chunks are still visible.Give this Cap’n Crunch Chicken recipe a try and let us know what you think about it. So if you want to impress someone than this is the right way to go. Not only is it a great dish to satisfy your palates during your healthy lunch ideas or any other meal or occasion, this Cap’n Crunch Chicken dish also leaves and ever lasting impression. To start with it might be a bit of a pain cause there are tons of ingredients needed for this recipe but trust me the effort in getting all the ingredients and making this Cap’n Crunch Chicken is worth it.
I can say it is just fun making this Cap’n Crunch Chicken for your healthy lunch ideas. Honestly if you are like me and you enjoy making or cooking stuff than this is one of the recipe you should at least try in the near future. The best point on this recipe is more of the sauce in which the chicken is made in.
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