var _gaq = _gaq || []; _gaq.push(['_setAccount', 'UA-29798749-1']); _gaq.push(['_trackPageview']); (function() { var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true; ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + ''; var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s); })();


Yesterday, I shared with you how to make homemade butter andΒ ”buttermilk” here: 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


  • 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


  • 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.

 Leave a Reply



You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Β© 2013 Suffusion theme by Sayontan Sinha