- 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 vegetable oil
- Sour cream, optional
- If using chicken breasts, cut into 4-in. strips; set aside. Combine cereal, garlic salt and dill. Dip chicken tenders or strips in oil, then roll in cereal mixture. Place on a foil-lined cookie sheet. Bake, uncovered, at 350° for 30 minutes or until juices run clear. Serve with sour cream for dipping if desired. Yield: 4-6 servings.
Reviews forTasty Texas Tenders
"Yummy... big hit for picky little eaters!!!! We make this often!"
"My husband and kids chowed down on these! The moistest white meat I've ever made!"
"we enjoyed this recipe very muchwill be making it again"
"This was so easy to make. The whole family loved it."