Cap'n Crunch Chicken

Jamaican Jerk, Honey Mustard, Aioli

1/2 Cup Hellmann's Mayonnaise
2 Tablespoons Koskiusko Mustard
1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
1 Tablespoon Honey

Chicken
1/2 Cup Cap'n Crunch Cereal
1 1/2 Cups All-purpose Flour
1 Tablespoon Butt Kickin' Blacken, Original Recipe
1 Teaspoon Salt
Vegetable Oil, for frying

1. Make the Aioli by mixing all of the ingredients together. Set this aside while you cook the chicken.

2. Crush the Cap'n Crunch cereal, then mix it with the flour, blacken, and salt.

3. Coat the chicken with the Cap'n Crunch mixture, being sure to press it into the meat, for a good coating.

4. Set these pieces aside while you pre-heat a pan with about 1/2" of vegetable oil to 325 degrees.

5. Fry the chicken for about 5 minutes / side, or until the chicken reaches 165 degrees when tested with an instant read meat thermometer.

6. Serve as pictured, with a dollop of the Aioli.

Ron's Note:
If you'd prefer a crispy coating, use a 3 step process for coating the chicken. Seasoned Flour, then egg wash, the Cap'n Crunch mixture. A similar method can be found in my recipe for Jamaican Jerked Chicken Parmesan.

This recipe is through the courtesy of James D., Montreal, Canada

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