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
Marinating Chicken in Buttermilk
- Thread starter letscook
- Start date
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FryBoy
Washing Up
I'd remove it. Chicken tenders don't really need tenderizing, and I'd be afraid of ending up with chicken Jell-O!
OP
OP
letscook
Head Chef
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
jennyema
Chef Extraordinaire
I agree with fry boy
Shunka
Head Chef
I have left chicken in buttermilk for almost 2 days with no problems.
jennyema
Chef Extraordinaire
Shunka said:
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.
Barb L.
Master Chef
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 
VeraBlue
Executive Chef
I only use the buttermilk brine if the chicken is on a bone. I would imagine the tenders are tender enough....
YT2095
Executive Chef
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.
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.
YT2095 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
Head Chef
What do you call the inch or so strip of white meat under the back bone?Michael in FtW said:
I don't know that I agree with Michael. When I see them in the supermarket they are the breast tenderloin--the small "tender" that separates from the breast.
I HATE brined poultry (salt water brined) although apparently the way I have always fixed my baked chicken and T'giving turkey is now called "dry brine". I liberally season the skin with Morton's Natural Season Salt or just sea salt and pepper.
Marinating in buttermilk (it isn't really brining) is a good method but only for an hour or so. It does have tenderizing characteristics. Give a nice tang to the coating.
I HATE brined poultry (salt water brined) although apparently the way I have always fixed my baked chicken and T'giving turkey is now called "dry brine". I liberally season the skin with Morton's Natural Season Salt or just sea salt and pepper.
Marinating in buttermilk (it isn't really brining) is a good method but only for an hour or so. It does have tenderizing characteristics. Give a nice tang to the coating.
OP
OP
letscook
Head Chef
I called them tenders for ease of description. What they actually were - were boneless chicken breast then I cut them into strips. Granchildren were coming and They both love their "Chicken Nuggets" and "Chicken Fingers" I ended up taking them out of the buttermilk and then cooking them the next day for lunch. They came out great. I alway soak in buttermilk with alittle hot sauce in it. I purchase the powder version of buttermilk, so I don't have to remenber to buy it. It work just as good. Thanks for all the responses.
Andy M.
Certified Pretend Chef
skilletlicker said:
Under the backbone, you have the oyster but I don't think it's white.
The tender is located near the keel or breast bone.
akwx
Assistant Cook
Marinating Chicken - How Long?
I also have plans to marinate a chicken, in preparation for roasting in a convection oven, for dinner tonight. 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).
I've been using a recipe of preserved lemon, rosemary in pickling salt (I'd started several jars of this marinade over 6 months ago) as my favorite marinade for a Roasted Lemon Chicken (whole). I've also been using a stainless steel vertical roasting rack in a teflon-coated pie-pan of water for the roast.
letscook said:
I also have plans to marinate a chicken, in preparation for roasting in a convection oven, for dinner tonight. 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).
I've been using a recipe of preserved lemon, rosemary in pickling salt (I'd started several jars of this marinade over 6 months ago) as my favorite marinade for a Roasted Lemon Chicken (whole). I've also been using a stainless steel vertical roasting rack in a teflon-coated pie-pan of water for the roast.
kitchenelf
Chef Extraordinaire
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 )
Looking forward to reading it later (while I'm at work
)
jennyema
Chef Extraordinaire
akwx said:
It's a whole chicken? You can do overnight depending on what's in the marinade. Since you are going to cook it tonight, I'd say, for a whole chicken, maybe 4 hours. 6 would work, 2's probably the minimum, IMO.
akwx
Assistant Cook
re: Marinating Chicken - How Long?
When I go to use the Preserved Lemon & Rosemary in Pickling Salt, I would usually put 3 sections of lemon (each lemon was originally cut into 6 sections for the pickling), along with some of the salty lemon juice in the jar, into a small blender and turn the whole works into a puree.
So to answer your question, I would say it is more of a Rub, rather than a Marinade.
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
When I go to use the Preserved Lemon & Rosemary in Pickling Salt, I would usually put 3 sections of lemon (each lemon was originally cut into 6 sections for the pickling), along with some of the salty lemon juice in the jar, into a small blender and turn the whole works into a puree.
So to answer your question, I would say it is more of a Rub, rather than a Marinade.
GB
Chief Eating Officer
If it is a rub then I would have no problem going 24 hours.
