Poultry: Capn Crunch by Recipe Cottage

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	Capn Crunch

		Captain Crunch Chicken 2 cups Captain Crunch Cereal 1 1/2 cups Cornflakes 1 egg 1 cup milk 1 cup All purpose flour 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon black pepper 2 pounds chicken breast cut in 1-oz. tenders Vegetable oil for frying 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. Creole Mustard Sauce 1 cup Mayonnaise 1/4 cup Creole-style mustard or Dijon mustard 1 tablespoon yellow mustard 1 tablespoon horseradish 1/2 teaspoon cider vinegar dash Worcestershire sauce 1 teaspoon red wine vinegar 1 teaspoon water 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 tablespoon green onions, sliced into pieces 1 tablespoon crushed garlic packed in oil 1 teaspoon finely chopped green pepper 1 teaspoon finely chopped celery 1 teaspoon finely chopped onion Mix all ingredients together. Serve with Planet Hollywood Chicken.