Oven fried chicken allows you to have all of the flavor of fried chicken without all of the fat. A nice change for those of us who love fried chicken but not the calories that go with it!
Cap’n Crunch was one of my favorite cereals when I was a kid, and could eat things like that. I think that my next two favorites was a tie between something called Ka-BOOM and Corn Pops. Back then we had a tri-level house and the den was on the ground floor. Saturday mornings were spent with a metal and chrome TV tray to hold my cereal while I watched Bugs Bunny, Mighty Mouse, and all those other awesome cartoons. I really hate modern cartoons because the artwork sucks and the story lines are worse. Apparently those of us who are Baby-Boomers have a need to relive our childhoods in every aspect of our lives. We sure aren’t complacent about aging – just look at all the anti-aging products available on the market. Movies are being remade over and over again – and they are not always better the second time around.
We are just as full of ourselves now as we were then. We are cool, we’re never going to age, and we just take our childhood favorites into adulthood with us. Like this – Cap’n Crunch Chicken. I think this was created at Planet Hollywood but I am not sure so don’t quote me on it. It is fried, and delicious. The thing is that fried chicken is full of fat and most of us can’t handle the cholesterol or the fat grams.I decided to try breading and baking it and it turned out just fine. Seasoned and soaked in buttermilk, then coated with the cereal, and then baked this chicken is tender and juicy with a crispy crust.
One flavor I love is spicy-sweet. I wanted that in this oven fried chicken recipe as well so I flavored the buttermilk with a little Louisiana hot sauce and added ancho chili powder to the flour coating step. When you bite into it you get that sweet crunch followed by a strong heatwave that mellows out into a nice burn.
There’s a little trick to getting your coating nice and even. Set up four pans. The first is the buttermilk that the chicken is marinating in, the second is seasoned flour, the third is the cereal, and the fourth is the pan you are going to bake it in. Take a piece of chicken from the buttermilk and let the excess drip off. Drop it in the flour. With your DRY hand cover it with flour and pick it up. Transfer it to your wet hand and dip it back in the buttermilk, then dredge it in the cereal with your dry hand. This will keep you from getting too messy in the process — in theory.
Crush the cereal with a rolling pin. You don’t want fine crumbs – there needs to be texture. Also, bake the chicken elevated above the pan on a broiler rack or something similar. If you don’t the bottom will be soggy and icky – ask me how I know.
Sweet n Spicy Cap'n Crunch Oven Fried ChickenPrint Add to Collection Go to Collections
- 4 chicken breasts, , cut in half horizontally to make 8 thinner breasts
- 2 cups buttermilk
- 2 tablespoons Louisiana hot sauce
- 2 cups flour
- 1 teaspoon ancho chili powder
- Pinch of salt
- Few grinds of pepper
- 1 15- oz box Cap’n Crunch Cereal, (the plain kind)
- Mix the buttermilk and the hot sauce and marinate chicken breasts in it for two hours, covered in the refrigerator.
- Preheat the oven to 375F.
- Mix the flour, ancho chili powder, salt and pepper and spread it on a cookie sheet.
- Crush the Cap’n Crunch and spread it on another cookie sheet.
- Remove one of the chicken breast pieces from the buttermilk and let the excess drip off.
- Dredge in the seasoned flour.
- Shake the excess flour off and quickly dip in the buttermilk mixture.
- Dredge in the cereal.
- Place on a rack in a pan.
- Repeat with the rest of the chicken.
- Bake for 30 minutes, or until the chicken reaches 160 on a meat thermometer.
- Let stand for a few minutes before serving.
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