1 1/2 c. vegetable oil
2 lg. eggs
1 lg. clove garlic, crushed
1/2 c. all-purpose flour
1 1/4 c. corn flake crumbs
1/2 tsp. black pepper
1/4 tsp. salt
1/8 tsp. red cayenne pepper
5 skinless, boneless chicken breasts halves, about 1 lb. each
Spicy Hot Mustard dipping sauce

Cut into 4 long strips.

In deep 12" skillet over medium high heat, heat oil. While oil heats, in medium size bowl, using fork, beat eggs, garlic and 2 teaspoons water. Spread flour in shallow dish, in second shallow dish combine corn flake crumbs, black pepper, salt and red pepper. With 2 or 3 strips at a time, dip chicken in flour first, shaking off excess. Then into egg mixture. Roll strips in crumb mixture to coat. Cook strips 3 to 4 minutes on each side. Makes 4 to 6 servings.