captian crunch chicken

as promised in my 24 hours of great eating post, here is my captain crunch chicken recipe.  my brother-in-law also makes this with fish and says it is wonderful!

this is the closest we have come to duplicating the captain crunch chicken at jax grill in houston(it’s great, go if you ever get the chance).  this recipe is some work, but well worth it!!

3½ cups captain crunch (crushed)
1 egg
1 cup milk
1 cup all purpose flour
½ cup sugar
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. black pepper
2 pounds chicken breast (either make the whole breasts and bake them or cut them into strips and pan fry)

1. beat egg with milk in a shallow dish (I use a pie dish) and set aside.
2. stir together the flour, sugar, onion and garlic powders, and black pepper in a shallow dish and set aside.
3. place the crushed cereal in a gallon ziploc freezer bag.
   
4. dip the chicken pieces into the seasoned flour.  move around to coat well, then shake off the excess flour.
5. dip into the egg wash, coating well, then place them in the ziploc bag with the crushed cereal.
6. shake the chicken strips in the ziploc bag to coat well.
7. heat oil in a large heavy skillet to 325. drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
8. drain and serve immediately with honey mustard sauce.
9. when I baked mine instead of frying I made them breasts and baked at 325 for one hour.  it's better when deep fried, but I like to cut out the fat!

honey mustard sauce
1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon prepared mustard
½ teaspoon lemon juice (optional)
combine all ingredients and mix well.