- 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
- 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 baking sheet. Bake, uncovered, at 350 degrees F for 30 minutes or until juices run clear. Serve with sour cream for dipping if desired.