Kitchen gadgets needed: Plastic resealable bag, spoon (for smashing cereal), two bowls for dredging chicken, baking sheet, oven, oven mitts, parchment paper (optional)
Ingredients
1½ pounds boneless chicken breast tenderloins
2 cups apple juice
⅓ bag Cap'n Crunch cereal
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
2 eggs
Instructions
Marinate chicken in apple juice for about 20-30 minutes. While it marinates, fill a plastic resealable bag with cereal and use the back of a spoon to smash it into little crumbly bits. (If you're using a sandwich bag, you'll need about 2 bagfuls.
When the chicken is ready, preheat the oven to 450 degrees.
Pour the crushed cereal into a shallow bowl, and stir in the onion powder, garlic powder and salt. In another bowl, whisk the two eggs. (We like to use a lidded Tupperware container for the cereal mixture -- that way you can pop on the lid and shake the chicken around to get it thoroughly coated.)
Dip each piece of chicken in the whisked-egg bowl, then in the crushed cereal bowl, turning it so it's evenly coated with cereal. Repeat this process once more, so the chicken is double-dipped and thickly coated.
Place the chicken onto a parchment-lined baking sheet, and stick it in the oven for 10-12 minutes, or until the chicken is completely cooked. (Test: Cut it open and make sure it's fully white; no pink should be showing.)
Recipe by Collegiate Cook at https://collegiatecook.com/2014/06/18/oven-baked-capn-crunch-chicken-tenders/