I heard something about a few hours should be enough, but I'm guessing it has to also mostly depend on how thick or small you cut the chicken too. Right? So after cutting it as small or thick as tenders/fingers, should take the shortest to fully tenderize when soaked in buttermilk. Right?
2007-02-18 07:14:29 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
why would you want to tenderize something that's already been tenderized? LOL
anyway, when i marinate my chicken, i use Italian dressing, let it sit overnight and then i put it on the grill. mmmmmmmmm it's tender, juicy and very tasty.
2007-02-18 14:44:37 · answer #1 · answered by Scotty 6 · 0⤊ 0⤋
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.
2016-05-24 03:07:26 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Little hint: when the chook(chicken in Australia) is in the marinade, poke it all over with a fork so the marinade will go through the whole chook pieces.
Can do this overnight if you wish, or a few hours before as well.
Delicious.
2007-02-18 07:23:31 · answer #3 · answered by Pacifica 6 · 0⤊ 0⤋