| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Captain Crunch Cereal |
| 1 1/2 |
c |
Cornflakes |
| 1 |
|
Egg |
| 1 |
c |
Milk |
| 1 |
c |
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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