Reviewed: Nov. 3, 2011

These were just o.k.I like the taste of dill but I found it a little strong in this application,even with 3x the breading you need for 1 lb. of chicken.

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mr. drinky

Cooking Level: Intermediate

Home Town: Orleans, Ontario, Canada

Reviewed: Sep. 8, 2011

This a great recipe! I cut the chicken into nuggets, coated in EVOO and rice cereal, salt, and another mixed spice. I put a good amount of EVOO in a bowl, dumped in the nuggets, tossed to coat and then coated in the rice cereal/spice mixture in a ziplock bag, it worked great and left me with minimal cleanup. Baked for 15 minutes and they turned out so moist and tender. The olive oil added a great flavor. Will definitely do this again and be trying different spice combinations.

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maggiegbaker

Reviewed: Sep. 6, 2011

Nice flavor but I did not use enough oil to coat so I did not the crispy outside the way I wanted. Next time I will increase oil before I coat tenders.

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SauceChickinLakeway

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Aug. 24, 2011

VERY GOOD! we've made these three times and the only problem is theres never any leftovers for work the next day! Our 6 and 8 year old boys can't get enough either! We are a gluten free family and rice cereal works/taste great! This time we thought it would be fun to mix a cup of blue corn tortilla chips with two cups of rice cereal! Taste Great, and made for a cool presentation! I used frozen chicken tenders thawed in the microwave and I found it very important to remove the tendon down the middle of the chicken strip and place them on the baking sheet cover with plastic wrap (to minimize splatter) then hammer out evenly to about 1/4inch thick.remove plastic wrap. Then dip in oil and breading and back on the baking sheet

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Gluten free and lovin it!

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Cooking Level: Intermediate

Reviewed: Aug. 29, 2010

Used bag to shake and it worked just fine. Chicken was delicious. Sour cream was good for dipping. I may try ranch dip next time.

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sailorspouse

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Catania, Sicilia, Italy

Reviewed: Mar. 25, 2010

Very tasty, with some extra seasoning. Used EVOO.

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Reviewer:

CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 10, 2009

These are fine for a quick meal. I definitely recommend putting foil on your baking sheet and spraying with non-stick spray to keep them from sticking.

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ronalyn

Cooking Level: Expert

Home Town: Katy, Texas, USA

Reviewed: Nov. 9, 2009

Very good recipe! The kids both loved it. I did exactly what the reviewer said that used dijon mustard and ginger, and it was a hit. Took 35 mins to bake, and the bottoms weren't soggy on the foil.

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Reviewer:

Weschmom

Cooking Level: Beginning

Home Town: Troy, Ohio, USA

Living In: Apex, North Carolina, USA

Reviewed: Oct. 21, 2009

I thought these came out rather well. I didn't have the rice cereal so I had to use corn flakes. I had 2 lbs of tenders and only used 4 cups of the crushed cereal and it was plenty. To the spices I added a teaspoon of poultry seasoning and then to the (olive) oil I added dijon mustard. I cooked them on a wire rack on top of a baking sheet (about 35 minutes total) and loosely covered them with foil for 30 of the minutes and then took the foil off for the last 5 minutes. They were very tender and pretty tasty. Using sour cream as a dipping sauce didn't appeal so I added some hot sauce to it - not bad!

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Reviewer:

Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

Reviewed: Jun. 20, 2009

Excellent result. I used special K Red Berries and put the berries back in the cereal box. Made for a slight sweet taste. Also used Rice Bran Oil which is the healthiest oil available. This will go into my quick favorites book.

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