8 cups Captain Crunch Cereal
6 cups Cornflakes
4 egg
1 qt.milk
4 cups All purpose flour
4 teaspoon onion powder
4 teaspoon garlic powder
2 teaspoon black pepper
8 pounds chicken breast-- cut in 1-oz. tenders
Vegetable oil for frying
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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.
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