Ingredients:
20 Chicken Tenders or 3 pounds of chicken breast cut into tenderloins
1 box sweetened corn crunch cereal
1 large gallon plastic closeable bag
4 cups All Purpose Flour
1 ½ tsp paprika
1/8 tsp garlic
½ tsp salt
1 pinch of black pepper
1 48 ounce container of canola oil
6 Eggs
3 cups milk
Directions:
With 3 mixing bowls. Place half of box of Crunch cereal in the large plastic bag and seal. Using a rolling pin, crush the cereal finely with a rolling pin. Place the crushed mixture into a mixing bowl. Continue to crush the remaining ½ box cereal in the same way and leave in plastic bag to reserve for use later. In the second mixing bowl, add flour and seasonings and mix well with a spoon to blend. Set aside. In the third mixing bowl, add eggs and milk and whisk together until blended well. In a large pot, fill with canola oil half way (a large enough pot is required for the chicken to be completely covered by the oil). Heat oil to a medium-high heat. The oil will be ready when a flicker of water added to the oil makes a crackling sound. Dredge chicken tenders first in the egg and milk mixture. Then dredge in the flour mixture. Next dredge the chicken again in the milk and egg mixture. Finally, dredge the chicken in the cereal mixture. After 10 tenderloins have been dredged into the cereal mixture, add the reserved cereal to the cereal mixing bowl. Drop the chicken into the pot of oil when the oil is ready. Cook 4-5 tenders at a time for 7-9 minutes. Remove and place on paper towel to remove excess oil.

 

Sauce for Dipping:

Ingredients:
3 Tbsp. Orange Marmalade Jelly
1 Tbsp. honey
1 Tbsp. Mayonnaise
¼ tsp horseradish
½ tsp ground dry mustard
½ tsp. Worcestershire Sauce

Directions:
Add all ingredients to a mixing bowl. Mix well.
Serve with sweet chicken tenders or plain chicken tenders