Planet Hollywoods Chicken Crunch with Creole Mustard Sauce

Chicken Crunch

2 c. Cap'n Crunch cereal

2 c. corn flakes

2 1/2 c. all-purpose flour

3 T. granulated onion

3 T. granulated garlic

1 T. pepper

6 eggs

1 c. milk

25 to 30 chicken tenders

Vegetable oil for deep frying

Creole Mustard Sauce for dipping chicken

Heat oil for deep-frying to 375 degrees F.

In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan.

In a bowl, combine flour, onion, garlic and pepper.

In a separate bowl, combine eggs and milk.

Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well.

Arrange on wax paper.

Deep fry chicken in small batches for 3 1/2 minutes or until golden brown. Drain.

Makes 4 servings.

Creole mustard sauce

1/4 c. sliced green onions

2 T. horseradish

2 T. chopped garlic

1 T. red wine vinegar

2 T. chopped onion

1 T. water

2 T. chopped celery

2 tsp. cider vinegar

2 T. chopped green pepper

1 tsp. Worcestershire sauce

1 c. mayonnaise

1 tsp. Tabasco sauce

1/4 c. hot mustard

Salt and cayenne pepper to taste

2 T. yellow mustard

Combine all ingredients and mix well.

Serve on side with chicken.

Makes about 2 cups.