The Farmer Family Cookbook

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Ingredients

• 20.5 tbsp Grey Poupon Country Mustard style mustard
• 10.25 tsp yellow mustard
• 30.75 tbsp mayonaise
• 10.25 tsp cream style horseradish
• 10.25 tsp honey
• Vegetable oil for frying
• 41 boneless, skinless chicken breasts
• 20.5 cups regular Cap'n Crunch cereal
• .50.125 cup corn flake crumbs
• .50.125 tsp onion powder
• .50.125 tsp garlic powder
• .50.125 tsp salt
• .250.0625 tsp white pepper
• 10.25 egg-beaten
• 10.25 cup milk

Steps

1. Creole Mustard Sauce: Combine both mustards, mayonnaise, horseradish and honey in a small bowl and chill the sauce while the chicken is being prepared.
2. Preheat oil in a deep pan or deep fryer to 375F. Use enough oil to completely cover the chicken by 1-2 inches. Cut each chicken breast lengthwise into 3-5 long pieces. Crush the cereals into crumbs using a food processor. Combine the cereals, onion powder, garlic powder, salt and pepper into a medium bowl. Combine the egg and milk into a separate bowl. Dredge each piece of chicken in the milk and egg mixture, then completely coat with the dry mixture. Do this for all the chicken pieces before frying. When the oil is hot, fry chicken for 4-6 minutes until golden or dark brown and crispy. Remove to paper towels to drain. Serve hot with the creole mustard sauce.