Natalie's Captain Crunch Chicken Nuggets -Amy

2 cups captain crunch cereal

1 1/2 cups corn flakes

1 egg

1 cup milk

1 cup flour

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

2 lbs. chicken breast, cut into strips

vegetable oil for frying

Coarsely grind the two cereals together; set aside. Beat the egg and milk; set aside. Stir together the flour and seasonings; set aside. Dip the chicken pieces into flour, coating well. Shake off excess. Dip in egg, then cereal. Heat oil in a large heavy skillet to 325°°. Drop coated chicken tenders carefully into oil and cook until golden brown and fully cooked (3-5 minutes depending on the size of the chicken).

Dip in honey mustard sauce:

3/4 cup sour cream

1/3 cup mayonnaise

1/3 cup Dijon mustard

1/3 cup honey

1 Tbsp. lemon juice

salt, pepper, and paprika to taste