Total Time
Prep 15 mins
Cook 15 mins

This is a Weight Watchers recipe. 6 pts./serving. Serving size: 3 tenders. This is easy to make, tasty, and very popular with my kids. I use regular milk instead of buttermilk, just because I always have it.

Ingredients Nutrition

  • 1 lb chicken breast tenders
  • 12 cup low-fat buttermilk
  • 1 12 cups reduced-fat cheese crackers, crushed (such as reduced-fat Cheese Nips)
  • 34 teaspoon creole seasoning
  • 14 teaspoon salt
  • cooking spray
  • 1 tablespoon vegetable oil


  1. Preheat oven to 450.
  2. Combine chicken and buttermilk in a shallow bowl. Place crackers, Creole seasoning, and salt in a heavy-duty zip-top bag. Crush crackers with a rolling pin or heel of hand.
  3. Drain chicken, discarding buttermilk. Add chicken to bag, close, and shake to coat well.
  4. Coat a baking sheet with cooking spray. Pour oil in center of baking sheet; heat oil at 450 for 3 minutes. Remove oven from pan, reduce heat to 400. Spread hot oil with a spatula over an area just large enough to accommodate chicken. Quickly place chicken in oil on pan.
  5. Bake at 400 for 10 minutes, turn, and bake and additional 3 minutes or until done.
Most Helpful

This is a great way to prepare chicken tenders. I loved the cracker coating and the bite from the creole seasoning (I used Emeril's Creole Seasoning). I did refrigerate the leftovers and the coating was "soft" the next day, so I would recommend only fixing what you are going to eat right away.

LainieBug March 31, 2008

I love this recipe. I have used it twice from the magazine, but lent the magazine to a friend and want to make it tonight. So...THANK YOU for posting this! I cannot get the coating to stick when I shake it in the bag, so I just dip each tender individually in the cracker mix.

mandycakes77 April 06, 2009