Prepare the Cereal Coating: Place the Cap’n Crunch and Cornflakes cereals into a plastic zipper bag and crush into course crumbs by carefully rolling with a rolling pin or with the side of a heavy straight sided coffee mug. Shake the bag to mix and then pour the crumbs into a wide shallow bowl; set aside.
3
Prepare the Seasoned Flour Coating: In another wide shallow bowl, mix together the flour, onion and garlic powders, salt and black pepper; set aside.
4
Prepare the Egg Wash: In another wide shallow bowl, beat the egg and the milk together to form an egg wash; set aside.
5
Dip a chicken strip into the Seasoned Flour mixture; coat well and gently shake off the excess flour.
6
Dip the same chicken strip into the Egg Wash; coating well.
7
Dip the same chicken strip into the Cereal; coating well.
8
Place coated chicken strips on another clean dry plate and set aside; do not stack coated chicken strips on top of one another.
9
Repeat steps 5, 6, 7 and 8 until all of the chicken is coated, using another clean dry plate if necessary.
10
Heat the oil in a cast iron chicken fryer or a large heavy skillet to 325° F.
11
Place the coated chicken tenders carefully into the hot oil; turn once halfway through cooking, about 1½ to 2½ minutes. Continue to cook until golden brown and fully cooked; 3 to 5 minutes total, depending upon the size of the chicken tender.
12
Drain the cooked chicken strips on paper towels; serve immediately.
