Crunch Chicken

8 cups Captain Crunch Cereal
6 cups Cornflakes
4 egg
1 qt. milk
4 cups All purpose flour
4 teaspoon onion powder
4 teaspoon garlic powder
2 teaspoon black pepper
8 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. (recipe below)

YIELD: Serves 24

Creole Mustard Sauce

4 cup mayonnaise
1 cup Creole style mustard --
4 tablespoon yellow mustard
4 tablespoon horseradish
2 teaspoon cider vinegar
dash Worcestershire sauce
4 teaspoon red wine vinegar
4 teaspoon water
2 teaspoon cayenne pepper
2 teaspoon salt
4 tablespoon green onions -- sliced in 1/4" pcs
4 tablespoon crushed garlic
4 teaspoon chopped green bell pepper -- (fine)
4 teaspoon finely chopped celery
4 teaspoon finely chopped onion

Mix all ingredients together thoroughly.

Make about 1 1/2 quarts.