sdeimaggi Posted February 19, 2015 Share Posted February 19, 2015 I feel like I know the answer to this question.. but generally the way I make super tasty and tender chicken "au natural" is by soaking it in milk. It acts as a tenderizer. Then just a little salt, pepper, and non-spray cooking spray. Obviously milk is out (and yes, I drink my coffee black).. but as a tenderizer/marinade? None of the milk is actually included in cooking. What do we think the verdict is here? Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted February 19, 2015 Moderators Share Posted February 19, 2015 Milk is out. It gets into the chicken, just like a marinade would. (And double check your non-stick cooking spray too -- many of them have soy of some kind.) Have you tried brining your chicken? Link to comment Share on other sites More sharing options...
shortystylee Posted March 6, 2015 Share Posted March 6, 2015 +1 for brining. What cut of chicken are you using? I have a tendency to cook chicken breast too long, so I almost always go with chicken thighs now. They're always tender enough for me. Link to comment Share on other sites More sharing options...
rachel2writer Posted March 27, 2015 Share Posted March 27, 2015 I make a marinade with olive oil, some type of citrus juice, sometimes a little mustard or compliant mayo, chopped garlic, and whatever seasonings I feel like that day. Let it sit an hour or more before cooking - chicken comes out really juicy and flavorful. Another option is for oven baked chicken. Dip it in mayo beaten with an egg, put on a baking pan, and then sprinkle with seasonings before baking. Link to comment Share on other sites More sharing options...
Carlaccini Posted March 27, 2015 Share Posted March 27, 2015 Brineing a chicken will also work well - Check out the clothes makes the girl website for the best Chicken ever! Link to comment Share on other sites More sharing options...
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