T1B

Been soaking all my chicken in milk for a few hours before cooking. Don't know why,but it softens the chicken up so it is fall off the bone good after cooking, and the milk doesn't step on any sauces or spices you use in the cooking process .

So how do you choke your chicken?

Never tried that before.

I throw some olive oil, vinegar, minced garlic, worcestershire sauce, lemon juice, garlic pepper, & lemon pepper in a mixing bowl and slosh the chicken around in that for a while. Then I top with Wishbone's Robusto Italian Dressing and let it soak for an hour plus before I grill it up.

Soaking in milk is an old trick that I've used with wild game. Helps to hide any gamey taste.

I'm not sure what the science is, but I think it's something about the enzymes that help to tenderize the meat.

I use buttermilk to soak the chicken it to tenderize it.

I normally marinade chicken in either Italian Dressing, or some Lawry's marindae for 24 hours before cooking. I then throw them on the grill. The meat is tender and very tasty once cooking is complete.

Dairy is the best tenderizer. Check out this link as to why...


http://www.taunton.com/finecooking/pages/c00157.asp


I've long used Buttermilk for prepping fried chicken. I add some hot sauce to the buttermilk and marinate overnight. Batter and fry the next day.