8 pieces boneless, skinless chicken thighs, trim excess fat
1 Tbsp. shoyu
1 tsp. garlic, minced
½ tsp. ginger, minced
1 ½ cup flour
Salt and pepper, to taste
1 small box Captain Crunch cereal
Ranch salad dressing for dipping
Place Captain Crunch in a Ziplock bag and smash with a rolling pin until finely crushed. Set aside.
Season chicken thighs with salt and pepper to taste before lightly dusting with flour. Place chicken in a mixing bowl and add shoyu, garlic, ginger, and egg. Mix until combined and allow chicken to marinate for 30 minutes.
Roll chicken in crushed cereal and place in a baking pan that has been sprayed with Pam. Bake at 350 degrees for 45 minutes to 1 hour.
Cut into strips or desired size and serve with ranch dressing.