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2 cups Cap'n Crunch cereal
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken tenders (or chicken breasts cut into tenders)
Vegetable oil (for frying)
Thaw chicken breasts, cut each breast into 3-4 slim pieces, and dry strips with a paper towel before dredging.
Coarsely grind or crush the cereal in gallon size bag and set aside. Beat the egg with milk in separate bowl and set aside. Stir together the flour, onion and garlic powders and black pepper and set aside.
Dip the chicken pieces in the seasoned flour. Move around to coat well, then shake off the excess flour. Dip coated tender quckly in the egg wash, coating well, then place all coated tenders in the bag of crushed cereal. Shake bag until all the tenders are coated.
Heat oil in a large heavy skillet to 325 (or for a few minutes on low-medium heat). Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
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Pictured with a baked potato and green bean casserole. I heated the oil too high, so the coating began to burn before the chicken had cooked fully. They were very yummy though, maybe I'll get them perfect next time.
