Process the cereals in a food processor until crumbled but with some remaining 1/8-inch chunks. Spread in a shallow dish. Combine the flour, onion powder, seasoned salt, and pepper in a shallow dish. Combine the eggs and milk in a separate shallow dish, beating until blended.

Dredge the chicken tenders in the flour mixture; roll in the egg mixture, and then dredge in the cereal mixture, pressing to adhere and coat well. Arrange on a baking sheet lined with waxed paper. Refrigerate until ready to fry.

Heat the oil in a deep fryer to 325°F, or heat 3 inches of oil in a large heavy skillet to 325°F. Fry the chicken in batches for 3-1/2 minutes, or until golden, turning once if using a skillet. Drain on paper towels.