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Put the flour in a shallow bowl and add some salt and pepper. Put the eggs in a second shallow bowl. Crush the cereal in a third bowl, leaving a few larger chunks.
Dip the chicken strips first in the flour, then the egg and then the cereal.
Heat ¼ inch of oil in a large skillet over medium heat. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes, turning them so they don't burn. Drain on paper towels and sprinkle with extra salt. Serve with ketchup!