Season both sides of chicken breasts with cajun seasoning.
Blend Captain Crunch cereal in a blender or process into a food processor until crumbs.
Pour cornstarch into a shallow dish. In another shallow dish whisk together water and eggs. In a third shallow dish spread out cereal crumbs.
Working one at a time, roll a piece of chicken into the cornstarch to coat. Dip into egg mixture, and then roll in crumbs. Place onto a wire rack to dry for 10 minutes.
Meanwhile, heat oil in a large pot to 350 degrees F.
Working in batches, fry chicken for about 10 minutes, until brown and crispy and chicken reaches an internal temperature of 165 degrees F. Remove from the oil and let drain on a paper towel lined plate or tray for 5 minutes. Serve hot.