letscook
Head Chef
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
Shunka said:I have left chicken in buttermilk for almost 2 days with no problems.
YT2095 said:tenders? what`s that?
What do you call the inch or so strip of white meat under the back bone?Michael in FtW said: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.
skilletlicker said:What do you call the inch or so strip of white meat under the back bone?
letscook said: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
akwx said:I was wondering what would be the most appropriate amount of time for the marinating, to prevent any damage done to the meat. (I was told not to marinate overnight)..
kitchenelf said:Didn't realized you posted here - check my PM - I told you we have a bunch of people here eager to give answers! I would still like to know what the wet ingredient is you will be marinating in or if it's a rub.
Looking forward to reading it later (while I'm at work )