Our Version of Planet Hollywood’s Cap’n Crunch Chicken

Cap'n Crunch Chicken
I love the Cap’n Crunch Chicken at Planet Hollywood!  I honestly can’t go there and order anything else.  I found this recipe from top secret recipes but after making it the first time I made some adjustments. This version turned out much better and the breading stayed on like it was supposed to. This chicken is so sweet and yummy and the mustard sauce balances out the flavor perfectly, we also like to dip them in fry sauce (recipe HERE). This is also a real kid pleaser, my daughter couldn’t get enough of them!

Our Version of Planet Hollywood’s Cap’n Crunch Chicken
  • vegetable oil for frying
  • 2 skinless chicken breast fillets
  • 1 cup buttermilk
  • 1 egg
  • 2 cups Cap’n Crunch cereal
  • ½ cup panko bread crumbs
  • ½ cup Wondra flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
Creole Mustard Sauce:
  • 2 tablespoons Grey Poupon Dijon mustard
  • 3 tablespoons mayonnaise
Honey Mustard Sauce:
  • 1 teaspoon yellow mustard
  • 1 teaspoon honey
  • Mix together and chill in refrigerator.
  1. Cut each chicken fillet, lengthwise, into 5 long slices pounded flat (chicken fingers). Put in a bowl, cover with buttermilk, and marinate overnight. Just before breading, mix in an egg to the marinade. Smash the Cap’n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding. Combine the cereal, crumbs, flour, onion powder, garlic powder, salt, and pepper in a medium bowl. Remove chicken from milk and completely coat it with the dry mixture. Discard leftover milk. When the oil is hot, fry the chicken for 4 to 6 minutes or until golden brown and crispy. Remove to paper towels or a rack to drain. Serve hot with chilled Creole mustard sauce on the side for dipping. We also dipped it in fry sauce and that was good too.


  1. I tried this many years ago and it is so good! I had totally forgotten about it though until now. Thanks for sharing this great recipe!

  2. Great recipe!!! I made this for dinner tonight and everyone loved it (which for my picky family is saying a lot!!!) Thanks!

  3. Just made this its amazing. I only let it marinate in the buttermilk for 2 hours because I decided to make it last minute, but its still so good. My twins love it! Thanks for the recipe!

  4. In the receipe, does it have to be Wondra flour or is that just a name brand? Can it be just regular flour?

    • Wondra flour is just a lighter flour that makes it extra tasty… regular flour would work OK though!

    • Fry sauce is kind of a regional thing in Utah and Idaho. It’s basically ketchup and mayonnaise mixed together. Some people get all fancy and add a tiny bit of mustard or BBQ sauce too. You can customize it however you want. All proportions are “to taste”. Start with a big blob of ketchup and add mayo until it’s nice and light pink and creamy. Yummy!

  5. This was great! I used the exact ingredients and fried it in my “Mac Fry.” The texture of the chicken came out crispy on the outside, moist on the inside. Mine must have been really thin because they cooked in less than two minutes. My entire family of seven ate it which is saying a lot.

  6. when you put in buttermilk, put seasoning in buttermilk, then your chicken absorbs the seasoning. fresh herbs work real well. i have tried other coatings and lots of other cereals work also. as long as you are relaxed and cook with love your dinner or anything comes out great. also use friends family, and neighbors as testers. just have fun.!!!!!


  1. Cap'n Crunch Chicken - My Life Unpinned

  2. Part of this Nutritious Meal - My Life Unpinned

  3. 40 Restaurant Copycat Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: