Chicken Crunch

Weird, but true - the coating for this chicken is made with Cap'n Crunch. I guess something like this is served at Planet Hollywood. I found the recipe in a copycat recipe book I have and decided to make it for Father's Day since Ricky's a big fan of Cap'n Crunch.

Creole Mustard Sauce:
6 tablespoons dijon mustard
9 tablespoons mayonnaise
3 teaspoons yellow mustard
3 teaspoons cream-style horseradish
3 teaspoons honey

Vegetable oil for frying
6 boneless, skinless chicken breast halves
4 cups Cap'n Crunch cereal
1 cup cornflake crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
2 eggs, beaten
2 cups milk

1. Preheat oil in a deep pan to 375. You want to use enough oil to completely cover chicken 1-2 inches deep.
2. Combine all of the ingredients for the creole mustard sauce. Chill the sauce while the chicken is prepared.
3. Cut each chicken breast, lengthwise, into 5 long slices (chicken fingers).
4. Smash the Cap'n Crunch into crumbs using a food processor.
5. Combine the cereals, onion powder, garlic powder, salt and pepper in a medium bowl.
6. Combine the egg with the milk in a separate bowl.
7. Dredge each piece of chicken in the milk mixture, then completely coat it with the dry mixture.
8. When the oil if hot, fry the chicken for 4-6 minutes or until golden brown and crispy. Remove to paper towels to drain. Serve hot with Creole Mustard sauce on the side for dipping.