2 cup cap'n crunch cereal
1 1/2 cup cornflakes
1 cup milk
1 cup all purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lb chicken breast cut in 1-oz. tenders
vegetable oil for frying
Heat oil in a large heavy skillet to 325 degrees.
Coarsely grind or crush the two cereals and set aside.
Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper. Set this aside also.
Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the
Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.
Drop coated chicken tenders carefully into the hot oil
and cook until golden brown and fully cooked, 3 to 5 minutes
depending on size.
Drain and serve immediately with Creole mustard
CREOLE MUSTARD SAUCE
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Mix together and chill in refrigerator.