Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Captain Crunch cereal 1 ts Garlic powder
1 1/2 c Cornflakes 1/2 ts Black pepper
1 Egg 2 lb Fresh chicken breast, cut
1 c Milk In 1-ounce tenders
1 c All-purpose flour Vegetable oil for frying
1 ts Onion powder

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
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. (From the Miami Herald)

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