Crunchy Breaded Chicken Fingers
2-1/2 cups Cap-n Crunch Cereal
2 cups Corn Flakes
1/4 cup flour
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. black pepper
dash of cayenne, optional
1/4 cup milk
1-1/2 lbs. skinless, boneless chicken breast cut into fingers
Process the cereals in a food processor to form crumb mixture, and place in a bowl.
In another bowl, combine the flour and spices. Mix well.
In the third bowl, combine the eggs and milk.
Dip chicken in flour, egg mixture, then cereal crumbs to coat.
Set chicken pieces on a rack for 20 minutes.
Heat vegetable oil to 350 degrees F. and fry the chicken fingers until they float and are golden brown.
Drain on paper towels.
Serve with your favorite dipping sauce.