"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 04-23-2006, 05:10 PM   #1
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Chicken, how long to cook it?

I got this recipe from www.cooks.com and it doesn't specify what type/size, etc chicken they are using. I am currently marinating the chicken, which is boneless, skinless, tenders....I am afraid of over cooking, causing them to be dry, but also am deathly afraid of undercooked poultry. Also, my oven cooks hot so I will be sure to cook it 25 degrees less than what the recipe calls for.

Any suggestion on the time?

Thanks!

Oh, I just used my own buttermilk/water/cayenne pepper marinade instead!

BAKED CRISPY CHICKEN

2 c. buttermilk
1/4 c. lemon juice
4 tsp. Worcestershire sauce
1 tsp. garlic powder
2 tsp. paprika
1 tsp. seasoned salt
1/2 tsp. pepper

1 3/4 c. dry bread crumbs 1/4 c. melted butter

Combine marinade and stir. Put chicken in pan. Pour marinade over all and refrigerate overnight. Drain and roll in bread crumbs. Put in pan and pour melted butter over all. Bake at 350 degrees 1 hour uncovered. For crispier or (covered for less crispy) add 1/4 cup water. Pan juices make good gravy.

__________________

__________________
Angie is offline   Reply With Quote
Old 04-23-2006, 05:22 PM   #2
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
They aren't rolling it up. And overnight is 'way 'way too long in that buttermilk marinade. An hour would be better for boneless skinless. Just roll in the crumbs and bake on a lightly greased pan for 20 -25 minutes. And I would do it at 400*. You don't need all that butter. This recipe was designed for bone in skin on pieces.
__________________

__________________
Gretchen is offline   Reply With Quote
Old 04-23-2006, 06:16 PM   #3
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
If they're recommending an hour of cooking time, they're talking about a whole chicken cut into serving pieces, or packaged parts like drumsticks, etc.

Tenders will be done, like Gretchen said, in 20-25 minutes.
__________________
BreezyCooking is offline   Reply With Quote
Old 04-23-2006, 08:12 PM   #4
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Thank you. I already made it the old fashioned fried way...and I have always marinaded it for 24 hrs....why is that too long? I'm new to this...I love to cook but my mom really sucked at it and I'm learning it all by trial and error.
__________________
Angie is offline   Reply With Quote
Old 04-23-2006, 08:23 PM   #5
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
There isn't anything wrong with marinating that long at all. I've done it before myself. Everyone has their own opinions on doing things. If it works, don't change it.
__________________
texasgirl is offline   Reply With Quote
Old 04-23-2006, 08:24 PM   #6
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I always marinate my chicken overnight in all sorts of marinades & have always ended up with wonderful results. Gretchen will have to tell you why she doesn't like it. I've never had a problem, so it must be a personal preference.
__________________
BreezyCooking is offline   Reply With Quote
Old 04-23-2006, 10:32 PM   #7
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Soaking white meat chicken that long in buttermilk and acid (lemon juice) will turn it into "jelly"--just too much marinating.
__________________
Gretchen is offline   Reply With Quote
Old 04-24-2006, 09:51 PM   #8
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Thanks for the info. I should have clarified that I didn't use that marinade, I used my own version (buttermilk, cayenne and water). BUT, now I know!
__________________
Angie is offline   Reply With Quote
Old 04-25-2006, 05:17 AM   #9
Senior Cook
 
Join Date: Apr 2006
Location: japan
Posts: 462
marinades are for adding flavor and/or tenderizing. how long to marinade depends on how you want it to come out. experimenting is the only way you'll find out what you like. i've marinated meats up to 3 or 4 days. the easiest way to learn what's best is to put some in the marinade the day before, some in that morning, and the rest an hour or 2 before cooking. make sure you know which is which, and taste test at dinner.

that part about adding 1/4 c water to make it crispier sounds pretty weird.
__________________

__________________
let me make sure that wine's ok before i use it.
philso is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.