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Old 08-29-2006, 09:35 PM   #1
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Marinating Chicken in Buttermilk

Had chicken tenders marnating for supper but then change of plans and went out for supper. Opinions on whether leave then till tommorrow lunch or take them out of the buttermilk. thanks

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Old 08-29-2006, 10:13 PM   #2
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I'd remove it. Chicken tenders don't really need tenderizing, and I'd be afraid of ending up with chicken Jell-O!
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Old 08-29-2006, 10:18 PM   #3
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Thanks I kinda thought I ought to, I was going to deep fry them. Will take them out and cook them up tommorrow -- thanks again
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Old 08-30-2006, 02:37 PM   #4
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I agree with fry boy
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Old 08-30-2006, 03:40 PM   #5
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I have left chicken in buttermilk for almost 2 days with no problems.
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Old 08-30-2006, 04:15 PM   #6
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Quote:
Originally Posted by Shunka
I have left chicken in buttermilk for almost 2 days with no problems.
Tenders?

I left them in a brine for 2 hours and they were mealy. IMO, the acid in the buttermilk will be too much for thin little tenders.
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Old 09-02-2006, 08:18 AM   #7
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Wink

I love my fried chicken - but have never brined it in buttermilk, mine is alway moist. Doesn't it give it a sorta sour taste ? Also, don't care for the egg slurry, could I use just egg white and a little water instead ? Thanks
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Old 09-02-2006, 08:24 AM   #8
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I only use the buttermilk brine if the chicken is on a bone. I would imagine the tenders are tender enough....
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Old 09-02-2006, 08:30 AM   #9
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tenders? what`s that? is it like chicken Goujons(sp?).
I`ve done similar to this but with Yougurt and tandori spices. nice skewered up and put on the BBQ :)
I think anything over 24 hours is probably asking for trouble though, I wouldn`t do it with yogurt and so I have no idea about buttermilk.
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Old 09-03-2006, 01:33 AM   #10
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Quote:
Originally Posted by YT2095
tenders? what`s that?
Here in the US - Chicken Tenders is basically a name given to one of 4 different products:

1) compressed shaped and formed scraps or white meat
2) compressed shaped and formed scraps of dark meat
3) compressed shaped and formed scraps of both dark and white meat
4) compressed breast tenderloins

You have to read the "ingredients" list on the back of the package to know what you are getting.
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