In a food processor, coarsely grind or crush the two cereals and place in a shallow dish, set aside.

In a separate shallow dish, beat the egg with milk, set aside.

In another shallow dish, stir together flour, onion powder, garlic powder and black pepper, set aside.

Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well.

Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, about 3 to 5 minutes depending on size. Drain and serve immediately with Mustard Dipping Sauce.

Mustard Dipping Sauce: Whisk together all ingredients and serve alongside chicken tenders.

Cook's Note: You can also make this in the oven at 350 degrees for 15 minutes. Great for those who don't want to use oil. Turns out crisp and yummy!