- 1 pound chicken tenders or boneless skinless chicken breasts
- 3 cups crisp rice cereal, crushed
- 1 teaspoon garlic salt
- 1 teaspoon dill weed
- 1/4 cup canola oil
- Sour cream, optional
- If using chicken breasts, cut into 4-in. strips; set aside. In a shallow bowl, combine the cereal, garlic salt and dill. Place oil in another shallow bowl. Dip chicken tenders in oil, then roll in cereal mixture.
- Place on a foil-lined baking sheet. Bake, uncovered, at 350° for 30 minutes or until no longer pink. Serve with sour cream if desired. Yield: 4-6 servings.
Originally published as Tasty Texas Tenders in Country Chicken Cookbook 1995, p36
Reviews for Tasty Texas Tenders
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Reviewed Feb. 14, 2013
"Yummy... big hit for picky little eaters!!!! We make this often!"
Reviewed May. 8, 2012
"My husband and kids chowed down on these! The moistest white meat I've ever made!"
Reviewed Feb. 18, 2012
"we enjoyed this recipe very muchwill be making it again"
Reviewed Aug. 28, 2010
"This was so easy to make. The whole family loved it."