Chicken Crunch - cooking recipe

Ingredients

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)

Preparation

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.