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Cap'n Crunch Chicken

2 cups Captain Crunch Cereal, crushed
1½ cups Cornflakes, crushed
1 egg, 1 cup milk, 1 cup all-purpose flour
1 t. onion powder,
1 t. garlic powder
½ t. black pepper,
2 lbs boneless skinless chicken breasts, cut into tenders
vegetable oil for frying

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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 325º. 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 hot mustard. Yield: 2 Servings