| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 to 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 to 4 servings |
Ingredients
- Vegetable oil, for frying
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 large egg, beaten
- 2 cups crunchy sweetened cereal, such as Cap’n Crunch
- 2 boneless, skinless chicken breasts, cut into 1-inch strips
- 1/2 cup ketchup
- 1/4 cup applesauce
- 2 dashes Worcestershire sauce
Instructions
- Heat 1/4 inch of oil in a large skillet over medium-high heat.
- Put the flour in a shallow bowl and add some salt and pepper. Put the egg in a second shallow bowl. Put the cereal in a resealable plastic bag and pound into crumbs with your hands until mostly broken up with some bigger pieces. Transfer the cereal to a third shallow bowl.
- Dip the chicken strips first in the flour, then the egg and then the cereal. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes. Drain on paper towels.
- Stir together the ketchup, applesauce and Worcestershire sauce in a small bowl. Serve as a dip with the chicken fingers.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 753 |
| Total Fat | 43 g |
| Saturated Fat | 4 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 39 g |
| Cholesterol | 146 mg |
| Sodium | 672 mg |
| Serving Size | 1 of 4 servings |
| Calories | 753 |
| Total Fat | 43 g |
| Saturated Fat | 4 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 39 g |
| Cholesterol | 146 mg |
| Sodium | 672 mg |
Reviews
They are tasty, however, do NOT cook over medium-high heat or the sugar in the cereal will burn before the chicken is cooked. Cook on a lower heat. We used chicken tenderloins and seasoned with salt & pepper before cooking. They turned out juicy and good. We didn’t make the sauce.
Wow Ree- what a low; “captain crunch”. It’s every bit gross!
I saw these on the show & wanted to try, but these reviews scared me. We made some tweaks & THEY WERE AMAZING!! Please note that you wouldn’t want to eat the chicken alone unless you have a real sweet tooth. OUR TWEAKS: We used chicken thighs & cut them into strips. The dark meat was extra juicy & held up better against the sweet. Our sauce was 1 cup ketchup, 2 teaspoons garlic powder, 2 teaspoons curry powder, and 1/2 teaspoon fennel powder mixed & left to relax in the fridge for about an hour. It ends up like an exotic barbecue sauce that perfectly compliments the sweet chicken. DELICIOUS sweet & savory twist for grown up chicken fingers.
I love chicken fingers would love to try thanks for the recipe
Granted we used corn flakes instead and the air fryer but these were tasteless and a waste of time and money. I get it, the captain crunch would’ve added sweetness… but the chicken itself was so boring. Will try another recipe next time.
Our family loves these chicken fingers! They taste amazing & are so unique. One note: we’ve never tried the applesauce/ketchup combo Ree recommends for dipping. These chicken fingers go perfectly with the dipping sauce for Giada’s pretzel chicken fingers (ketchup, curry powder & ground fennel).
This recipe sucked! I did everything to the T and they ruined my entire meal. They burnt very quickly the chicken didnt have time to cook. I was so mad i wasted my money on this meal. Im on a very tight budget with 3 kids, if i could give this recipe a 0 star i would. I wish i knew how she got hers to look so good, i bet they wernt cooked all the way.
These are really sweet. Used a mustard / mayo sauce to balance out sweetness. Definitely needs salt and a dash of cayenne pepper to cancel out some sweetness. Definitely holds its crunch.
Our 12 yr old made these for dinner. Verdict: best chicken fingers EVER. Definitely needed that salt on top but would not change a thing. They were SO good.
delicious!!!