Place 2 cups of the Captain Crunch cereal in a grinder and coarsely grinds them for few seconds. Set it aside at room temperature.
Grab a medium mixing bowl and place two eggs in it. Pour 1 cup of milk into the bowl. Beat the milk and eggs until mix well and set it aside at room temperature.
Pick up a medium bowl and place 1 cup of all-purpose flour, 1 teaspoon onion powder, ½ teaspoon black pepper and 1 teaspoon garlic powder in it. Stir all the ingredients at high speed until mix thoroughly. Set this bowl aside as well.
Dip the 2 pounds chicken pieces into the seasoned flour, moving them around in order to coat them properly.
Once your chicken pieces are coated well, shake off the excess seasoned flour.
Now, gently dip the chicken the flour coated chicken pieces into the egg mixture and then into the cereal mixture, coating them properly.
Take a larger heavy stainless skillet and pour the vegetable oil into it. Heat the vegetable oil to 325 degrees foreign height.
Now, carefully drop the coated chicken tenders into the hot vegetable oil. Cook them for approximately 3 to 5 minutes until cook well and turns golden brown.
Drain your Captain Crunch Chicken and place them in a plate. Serve straight up with Creole mustard sauce.