Recipe By : Miami Herald
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Captain Crunch Cereal
1 1/2 cups Cornflakes
1 egg
1 cup milk
1 cup All purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast
-- cut in 1-oz. tenders
Vegetable oil for frying

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 excess flour.

Dip into the egg wash, coating well, then dip
into the cereal mixture, coating well.

Heat oil in a large heavy skillet to 325 degrees. 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 sauce.