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2 cups Captain Crunch Cereal, crush
1 1/2cupsCornflakes, crush
1 Egg
1cupMilk
1cup All purpose flour
1 teaspoon Onion powder
1teaspoonGarlic powder
1/2 teaspoon Black pepper,
2 pounds Chicken breast skin, bone1oz tenders
Vegetable oil for frying
Preparation Instructions: 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~. 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.
1 1/2cupsCornflakes, crush
1 Egg
1cupMilk
1cup All purpose flour
1 teaspoon Onion powder
1teaspoonGarlic powder
1/2 teaspoon Black pepper,
2 pounds Chicken breast skin, bone1oz tenders
Vegetable oil for frying
Preparation Instructions: 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~. 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.
