Captain Crunch Chicken

*	2 cups Captain Crunch Cereal 
*	1 1/2 cups Corn Flakes 
*	1 egg 
*	1 cup Milk 
*	1 cup All-Purpose Flour 
*	1 tsp onion powder 
*	1 tsp garlic powder 
*	1 tsp black pepper 
*	2 lbs chicken breasts, cut into strips 


Ingredients for Creole Mustard Sauce 

*	1 cup Mayonaise 
*	1/4 cup Dijon Mustard 
*	1 tbs yellow mustard 
*	1 tbs horseradish 
*	1/2 tsp Cider Vinegar 
*	dash of Worcestershire sauce 
*	1 tsp red wine vinegar 
*	1 tsp water 
*	1/2 tsp cayenne pepper 
*	1/2 tsp salt 
*	1 tbs green onions 
*	1 tbs crushed garlic 
*	1 tsp green pepper 
*	1 tsp celery 
*	1 tsp onion 
 
1.	Prepare creole mustard sauce by combining the above-listed ingredients. Set aside in refrigerator. 
2.	Coarsely grind or crush the Captain Crush and Corn Flakes. Set aside 
3.	Beat the egg with the milk. Set aside 
4.	Stir together the flour, onion and garlic powders, and black pepper. Set aside. 
5.	Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the Captain Crunch/Corn Flake mixture, coating well. 
6.	Heat Oil in a large heavy skillet to 325 degrees F. 
7.	Drop coated chicken carefully into the hot oil and cook until golden brown and fully cooked (3 to 5 minutes depending on the size of the chicken pieces). 
8.	Drain and serve immediately with the creole mustard sauce.