Oven Fried Chicken Tenders

"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."
 
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Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

  • 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
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directions

  • Preheat oven to 450.
  • 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.
  • Drain chicken, discarding buttermilk. Add chicken to bag, close, and shake to coat well.
  • 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.
  • Bake at 400 for 10 minutes, turn, and bake and additional 3 minutes or until done.

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Reviews

  1. This is a great way to prepare chicken tenders. I loved the cracker coating and the bite from the creole seasoning (I used recipe #45369). 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.
     
  2. 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.
     
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