These crispy chicken strips bring a fun twist to game day snacks with a crunchy, sweet, and spicy coating that everyone will love. Perfect for dipping and sharing, they’re sure to become your new favorite appetizer.
Start by crushing the Cap'n Crunch cereal into fine crumbs—using a food processor works best, but you can also put it in a zip-top bag and crush it with a rolling pin. Pour the crumbs into a shallow bowl. In another bowl, mix together the flour, salt, and black pepper. In a third bowl, whisk the eggs and Buffalo wing sauce until well combined.
Take each chicken tender and lightly coat it in the flour mixture, shaking off any extra. Then dip it into the egg and sauce mix, making sure it’s fully covered. Finally, press the chicken into the cereal crumbs, gently rolling it around so the crumbs stick well. Give it a little shake to get rid of any loose crumbs, then set the coated tenders on a plate in a single layer—try not to stack them.
Heat some olive oil in a skillet over medium heat. Once hot, cook the chicken tenders in batches so they don’t overcrowd the pan. Cook each side for about 3 to 4 minutes, until they’re golden brown and cooked through. When they’re done, transfer them to a plate lined with paper towels to soak up any excess oil. Repeat with the rest, and you’re ready to serve!
- Make sure to press the cereal firmly onto the chicken to help it stick better.
- Use a wire rack when baking to keep the strips crispy all around.
- Let the chicken rest a few minutes after cooking to keep it juicy inside.
These chicken strips are crispy, flavorful, and have a fun twist with the sweet and crunchy cereal coating. They bring a great balance of spicy buffalo sauce and a satisfying crunch that everyone will enjoy. Perfect for game day or a casual dinner.
Serve with celery sticks and a side of ranch or blue cheese dressing to cool down the heat. Pair with a simple green salad or some oven-baked fries for a complete meal. These strips also work great as a fun appetizer or snack.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the coating crispy. Avoid microwaving, as it can make the crust soggy.
