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2-1/2 cups Captain Crunch Cereal
1 cup Cornflakes
1 egg
1 cup milk
1 cup flour
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. black pepper
2 pounds chicken breast, cut in 1-oz. tenders
Vegetable oil for frying (* I use peanut oil*)
HONEY-MUSTARD SAUCE
1/2 cup mayonnaise
2 tbsp. honey
1 tbsp. prepared mustard
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 aside. Dip the chicken: pieces in the seasoned flour and
coat well;
shake off the excess flour. Dip in the egg wash, coating well, then dip
in the
cereal mixture, coating well. Heat oil in a large heavy skillet to 325. Drop
coated chicken tenders carefully in the hot oil and cook until golden
brown and
fully cooked, 3 to 5 minutes depending on size. Drain and serve
immediately with
sauce. For sauce, combine all ingredients and mix well. Yield: 4 to 6
servings.
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