2 cup  Cap'n Crunch Cereal
1 1/2 cup  Cornflakes
  1    Egg
  1 cup  Milk
  1 cup  All purpose flour
  1 ts Onion powder
  1 ts Garlic powder
1/2 ts Black pepper
  2 lb 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.