Crispy Chicken Tenders

These are so tasty that you definitely don't need any sauce for dipping!

From a "Cooking Camp" recipe dictated to me by Ryan Zimmerman, age 7, with my own little twist.
Serves 4

4 boneless/skinless chicken breasts, cut lengthwise into strips
4 cups Corn Flakes cereal, crushed
about 3-4 Tbsp. spicy mustard
black pepper
3-4 eggs, beaten
oil, for frying

• Spread a thin layer of spicy mustard on both sides of chicken. Press into chicken with fork so it sticks. Sprinkle chicken with desired amount of black pepper.
• Dip chicken strips into bowl of beaten egg, and dip into crushed Corn Flakes. Coat generously with Corn Flakes.
• Place in skillet of heated oil. Cook on each side 2-3 minutes, or until cooked all the way through.
• Remove to paper towel to soak up excess oil, and serve while hot.

If you would rather bake these than fry them, they're just as good! Place on a sprayed cookie sheet and bake at 375° F for about 15 minutes, until coating is crispy and chicken is cooked through.