Cap'n Crunch Chicken Fingers with Honey Mustard sauce

CHICKEN
2 cups Cap'n Crunch cereal
1 1/2 cups corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders
vegetable oil (for frying)

Directions
Coarsely grind or crush the two cereals and set aside.
Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper.
Set aside.
Dip the chicken pieces in the seasoned flour.
Move around to coat well, then shake off the excess flour.
Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
Heat oil in a large heavy skillet to 325.
Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.

Honey Mustard Sauce
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup honey

Directions
Combine all ingredients in a bowl and mix well.
Cover and refrigerate for at least two hours; overnight is even better.



**I actually bake the chicken tenders by placing a cookie cooling rack in a cookie sheet. Preheat the oven to 400 and cook for 15-20 minutes. This gets the tenders crispy all the way around without needing to fry them.

"Fried" Ice Cream

3 cups crushed cornflakes
1 1/3 cup coconut
1/2 cup chopped nuts
1 1/2 tsp cinnamon

3/4 cup butter
3/4 cup cinnamon

Half gallon vanilla ice cream

Soften ice cream and press into 9x13 pan. Melt butter in saucepan, add brown sugar. Simmer for 1 minute. Remove from heat, add everything else and pour on top of ice cream. Put back into freezer so that it can set up. You can serve this with caramel or chocolate sauce but it's not necessary.