Chicken Crunch With Creole Mustard Sauce - cooking recipe

Ingredients

vegetable oil (for deep frying)
10 ounces Cap'n Crunch cereal
9 ounces corn flakes
1 lb flour
2 ounces onion powder
2 ounces garlic powder
1 ounce pepper
6 eggs
1 cup milk
1 1/2 lbs chicken tenders
creole mustard, sauce
2 ounces scallions, sliced
2 ounces garlic, chopped
1/2 ounce onion, chopped
1/2 ounce celery, chopped
1/2 ounce green pepper, chopped
1 cup mayonnaise
1/4 cup creole mustard
2 tablespoons yellow mustard
2 tablespoons horseradish
1 tablespoon red wine vinegar
1 tablespoon water
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
salt
cayenne pepper

Preparation

Heat oil to 325.
grind cereals,put in a dish.
In a dish combine flour and seasoning.
In a bowl combine eggs and milk.
Dredge chicken in flour dip in egg coat with cereal fry for 3-1/2 minutes or till browned.
Drain and serve with sauce.
SAUCE:Combine everything in a blender for about 1 minute.