CAPTAIN CRUNCH CHICKEN
Janet Zdrojewski - Willingboro

2 cups Captain Crunch cereal
1-1/2 cups Corn Flakes cereal
1 egg
1 cup milk
1 cup all-purpose flour
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
2 lbs chicken breast cut into 1-oz tenders
Vegetable oil for frying

Coarsely grind or crush the two cereals and set aside. Beat the egg with the milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken pieces into the seasoned flour. Coat well, and shake off excess flour. Dip into egg wash, coat well. Then dip into the cereal mixture, coat well. Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into hot oil. Cook until golden brown and fully done (approximately 3-5 minutes, depending on size).

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