Tupelo Chicken

6 cups vegetable oil
1 cup corn flake crumbs, crushed
2 teaspoons red pepper flakes, crushed
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt non-iodized
1/2 teaspoon paprika
1/4 teaspoon onion powder
1 dash garlic powder
1 egg beater (1/4 cup egg
beater = 1 egg)
1 cup flour
1 pound chicken breast tenderloins
1) Preheat oil in fryer to 350 degrees.
2) Prepare the breading by combining corn flake
crumbs, crushed red pepper flakes, cayenne pepper,
cumin, salt, paprika, onion powder, and garlic in a
medium bowl.
3) Beat the egg in a separate bowl.
4) Pour the flour into another bowl.
5) When oil is hot, bread the chicken by coating
each strip in flour. Dip each piece in the egg mixture
and then back in flour. Dip again in the egg mixture
and then in the cornflake crumb mixture.
6) Fry each piece for 4-5 minutes or until chicken is
golden brown.