Chicken Crunch With Creole Mustard Sauce

• 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

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

vegetable oil, capn, corn flakes, flour, onion powder, garlic, pepper, eggs, milk, chicken tenders, creole mustard, scallions, garlic, onion, celery, green pepper, mayonnaise, creole mustard, yellow mustard, horseradish, red wine vinegar, water, cider vinegar, worcestershire sauce, tabasco sauce, salt, cayenne pepper

Taken from www.food.com/recipe/chicken-crunch-with-creole-mustard-sauce-46439 (may not work)