Combine the flour and seasonings in one shallow dish and set aside. In a second shallow dish, whisk together the egg and milk. And in a third shallow dish, combine the crushed Cap’n Crunch and corn meal.
In a large skillet add enough oil to fill about 1 inch. Heat over medium-high heat. Meanwhile, dredge the chicken pieces in the flour, then in the eggs and roll in the cereal mixture until covered completely. (If you want to prepare this meal stolen moments style, just prepare all of the chicken and place in the refrigerator before frying. Actually, doing it this way sets the coating and helps it stay on better while frying.
Fry the chicken in the hot oil, a few pieces at a time, for about 3 minutes per side.
Serve with Ranch or Honey-Mustard dipping sauce.