Yesterday, I shared with you how to make homemade butter and ”buttermilk” here: http://cleverpinkpirate.com/2012/04/30/frugal-foodie-homemade-butter-tutorial-w-whipping-cream/. I took that buttermilk and made it into a marinade for this Coconut Parmesan Crusted Buttermilk Chicken recipe. It was delicious, even the kids had seconds and thirds!

Recipe: Coconut Parmesan Crusted Buttermilk Chicken Tenders

Time: 4 hours of marinating, 7 minutes of prep, 1 hour to bake

Ingredients:

  • 2 lbs chicken tenders
  • 3/4 cup buttermilk
  • 1 cup of shredded coconut
  • 1/4 cup grated Parmesan cheese
  • 1 cup of flour
  • 3 egg whites

Directions:

  • Rinse chicken tenders.
  • Marinate for 4+ hours in buttermilk in the refrigerator.
  • Preheat oven to 385 degrees
  • Take out 3 bowls and 1 casserole dish
  • In 1 bowl; pour in flour. In second bowl; take egg whites, beat until lightly frothy. In third bowl; mix together coconut and cheese together.
  • Take chicken tenders out of the marinade, dip one at a time down the assembly line.
  • Start with coating the tenders in flour, then covering in egg whites and finishing with covering them in the coconut cheese mixture.
  • Place in single layer in large casserole dish.
  • Bake for 55 minutes to 1 hour.

Enjoy! I served these with rosemary potato thins. I just took potatoes on the mandolin and placed them on a cookie sheet and covered them in olive oil, fresh rosemary and onion salt and baked them for about 45 minutes.

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