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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.

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