How long can you marinade chicken in buttermilk?

Question

I'm making a buttermilk baked chicken. The recipe calls for the chicken breast to be marinaded in buttermilk for overnight. I was planning to make the chicken tonight, so I made marinaded the chicken in the buttermilk marinade (buttermilk, honey, garlic, salt and pepper) last night. This morning, I was asked to accompany my friend to a reception (that includes dinner and drinks) which means I won't need to make dinner tonight. Will the chicken be alright marinading in buttermilk for two straight days?

Answer 1

I beg to differ with the first responder.

Marinating in an agent like butter milk is NOT OK for two straight days. Marinating makes meats more flavorful and tender because the meat is somehow "broken down" by the marinade and if you leave it to marinate too long, it will be mushy meat. The texture will completely turn you off. It will just keep breaking down the tough meat fibers. I know my explanation is not in technical or scientific terms but I know I am correct.

I would remove the chicken from the marinade and wipe it off and store it for one more day in the fridge. 2 days in the fridge is fine for uncooked chicken.

Or, take it from the marinade and bake it as is and then use the cooked chicken on salads or for sandwiches another day and make the fried chicken another day.

But don't leave it soaking for much longer. I learned the lesson the hard way once!

You could also remove it now, wipe it off and then tomorrow re-dip it quickly in some fresh marinade and then in whatever crunchy topping you are using. That way tonight it stops the process of tenderizing but tomorrow you still get the benefit of the buttermilk as a way of holding on the crunchy stuff.

Have fun with your friend!

Answer 2

Soaking Chicken In Buttermilk

Answer 3

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RE:
How long can you marinade chicken in buttermilk?
I'm making a buttermilk baked chicken. The recipe calls for the chicken breast to be marinaded in buttermilk for overnight. I was planning to make the chicken tonight, so I made marinaded the chicken in the buttermilk marinade (buttermilk, honey, garlic, salt and pepper) last night. This...

Answer 4

I wouldn't leave it for two days, as it may tenderize the chicken to mush. For that matter, I don't believe wiping it off will help, since the marinade soaks into the chicken. I would suggest you go ahead and bake it and package it up for left-overs.

In the future, you may want to look into a food vacuum system (i.e. Foodsaver), since you can avoid long marinade times
~you can speed up the marinating process by placing the meat and marinade into a vacuum container, attach the hose and vacuum seal. This forces the marinade into the meat, which means you don't have to marinade overnight. It also means you can package foods and leftovers safely. Since I got mine I haven't had to wait so long for marinades, and I don't throw away so much food.

I hope this helps.

Answer 5

Heylisten is totally correct. I attend culinary school and the buttermilk does actually denature the proteins in the chicken. This does make it more tender, but after awhile it will make the chicken fall apart and cook into a pasty mess.

I would take it out of the marinade, rinse it and store it again in the fridge. Two days in a well-maintained fridge is fine.

Answer 6

Buttermilk Chicken Breast

Answer 7

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Answer 8

Sure! There's a slight acidic component to buttermilk, which helps keep down bacteria. It won't hurt to leave it for one more day, as long as it's been refrigerated the entire time. Course you know to cook it until it's completely done tomorrow.
Have fun!

Answer 9

as long as you kept the chicken marinating in the fridge there is no prob for the time you kept it in the marinade.
For sure you will have a super tender chicken today!
Enjoy

Answer 10

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