1First pound down chicken tenders. S&P Mix butter milk egg and dash of hot pepper sauce (franks) Add chicken to milk bath and refridgerate for 1 hour
2Meanwhile in food processer crush fine cheez-its with 1/4tsp dried dill. Put on large platter. Drain chicken one by one evenly coat and press cheeze-its.
3In 425 degree preheated oven. Place chicken on large baking sheet, drizzle w/olive oil. Bake 7mins flip and bake another 7-9min til golden brown. Serve with dipping sauce of choice. Dill dip fantastic or ranch.