Cap'n Cluck Bowl Recipe
scrambled eggs on top of our Chef's Famous Cap'N Crunch© French toast, topped with our handmade buttermilk chicken tenders, drizzled with Sriracha honey
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Ingredients
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French Toast
Chicken Tenders
Sriracha Honey Drizzle
Method
French Toast
- 1
Prepare the French Toast Mixture
In a mixing bowl, whisk together the eggs, milk, and vanilla extract until fully combined.
- 2
Coat the Bread
Dip each slice of bread into the egg mixture, ensuring both sides are well coated.
- 3
Crust with Cap'N Crunch
Crush the Cap'N Crunch cereal into smaller pieces and press it onto both sides of the coated bread slices.
- 4
Chicken Tenders
- 5
Marinate the Chicken
Cut the chicken breast into strips and soak them in buttermilk for at least 30 minutes to tenderize.
- 6
Prepare the Coating
In a shallow dish, combine flour, paprika, salt, and pepper. Mix well.
- 7
Coat the Chicken
Remove chicken from the buttermilk and dredge each piece in the flour mixture until fully coated.
- 8
Fry the Chicken
Heat oil in a frying pan over medium-high heat. Fry the chicken tenders in batches for about 5-7 minutes until golden brown and cooked through. Drain on paper towels.
Sriracha Honey Drizzle
- 9
Mix the Drizzle
In a small bowl, combine honey and Sriracha sauce. Stir until well blended.
Assembly
- 10
Assemble the Bowl
On a plate, place the French toast slices as a base. Scramble the remaining eggs and place them on top of the French toast. Add the buttermilk chicken tenders on top and drizzle generously with the Sriracha honey mixture.