Several people told me this was amazing, so I had to give it a try. It really IS amazingly good. I had trouble with the coating sticking to the chicken, so I tried a few tricks recommended by others. And the coating sticks much better now. They aren't part of the original recipe, but I added those ingredients to this version anyway. The original recipe was created by Demi Moore and was first served at Planet Hollywood in Orlando, Florida, but it's now served at most other Planet Hollywood restaurants. The dipping sauce is scrumptious, too.
Preheat oil in a deep fryer to 375°F. (You want enough oil to completely cover chicken 1 to 2 inches deep.)
Whisk together all the Creole Mustard Sauce ingredients in a small bowl. Cover bowl and let it chill in refrigerator while proceeding with the chicken.
If using chicken breasts, cut each breast, lengthwise, into 5 long strips (to make chicken fingers). If strips are fairly thick, you can use a chicken mallet to pound them to about 1/2-inch thickness.
In a medium bowl, blend the Cap’n Crunch crumbs, Cornflake crumbs, onion powder, garlic powder, salt, and pepper; set aside.
In another bowl, beat egg with the milk and mayonnaise until smooth and well blended.
Dredge each piece of chicken in the milky egg mixture, then completely coat with the dry mixture. Do this for all chicken pieces before you begin frying; place coated chicken pieces on a plate and chill in refrigerator 15 to 30 minutes (which helps to keep the crumb coating from flaking off during frying).
Fry the coated chicken pieces in the hot oil for 4 to 6 minutes or until evenly golden and crispy. Transfer to a paper towel to absorb excess oil.
Serve hot with Creole Mustard Sauce on the side for dipping.