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.