| 1 | Coarsely grind or crush the two cereals and set aside. |
| 2 | Beat the egg with milk and set aside. |
| 3 | Stir together the flour, onion and garlic powders and black pepper. |
| 4 | Set this aside also. |
| 5 | Dip the chicken pieces into the seasoned flour. |
| 6 | Move around to coat well, then shake off excess flour. |
| 7 | Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. |
| 8 | Heat oil in a large heavy skillet to 325 degrees. |
| 9 | Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. |
| 10 | Drain and serve immediately with creole mustard sauce. |
| 11 | (from the miami herald) |
