Pulse the Captain Crunch cereal and cornflakes in a blender until they reach the consistency of fine crumbs.

Set up a dredging station for the chicken: Mix the flour, onion, garlic, and pepper in a shallow bowl. Beat the eggs and milk in a second bowl. Place the cereal crumbs in a third bowl.

Dredge the chicken tenders first in the eggs, coating thoroughly, then in the flour, and finally in the cereal crumbs.

Deep fry at 325°F for 3 to 4 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F. Serve with Creole mustard.