2 c. Cap'n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 tbsp. granulated onion
vegetable oil (for deep-frying)
3 tbsp. granulated garlic
1 tbsp. pepper
Creole Mustard Sauce (recipe follows)

In food processor, grind cereals until crumbly, but some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating well. Arrange on wax paper.

Preheat oil in deep-fryer to 325°F. Deep-fry chicken in batches for 3 1/2 minutes or until golden brown; drain.

Makes 4 servings.

Creole Mustard Sauce:

2 tbsp. chopped celery
2 tsp. cider vinegar
2 tbsp. chopped green pepper
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/4 c. hot mustard
salt and cayenne pepper to taste
2 tbsp. yellow mustard

Combine all ingredients and mix well.