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I'm not a huge fan of cornbread but it needs honey and/or butter on top - not buttermilk.
No, what you want is corn cake. Corn bread is not sweet (unless you are African-American from the south; they prepare some recipes a bit differently than white southerners).
Why not buy a pint of buttermilk when you want to tenderize chicken with it? It's cheap and you could just use the whole thing.
I add hot sauce such as tabasco to the buttermilk when I use this method. Then I pull the chicken out of the marinade, let the excess drip off, and dredge it straight in something like panko bread crumbs or crushed shredded wheat. So much easier than recipes that call for a flour-egg-bread crumb bath.
This is somethign I have been wanting to try for a while. Just never seem to think of getting buttermilk when I'm at the store
Update on The chicken in buttermilk test. I used white meat tenders which were purchased because they were on sale, and I suffered a momentary stupid moment of believing that low fat meat could be juicy. I also used buttermilk powder. Soaked in a baggie.
The experiment went awry when we ended up eating out after the planned overnight soak. After soaking for 48 hours, the meat became kabobs cooked on The grill, seasoned only with salt, pepper and garlic powder.
They absolutely WERE juicier. But they were also mushy. I'm guessing that the extra, unplanned soaking time caused the mushy meat.
Another test is planned, schedule to be determined at a future date.
Update on The chicken in buttermilk test. I used white meat tenders which were purchased because they were on sale, and I suffered a momentary stupid moment of believing that low fat meat could be juicy. I also used buttermilk powder. Soaked in a baggie.
The experiment went awry when we ended up eating out after the planned overnight soak. After soaking for 48 hours, the meat became kabobs cooked on The grill, seasoned only with salt, pepper and garlic powder.
They absolutely WERE juicier. But they were also mushy. I'm guessing that the extra, unplanned soaking time caused the mushy meat.
Another test is planned, schedule to be determined at a future date.
48 hours? Yikes! I would have tossed them. An hour, or two, at most!
Most of the recipes I've seen say that overnight soaking is preferred, but some suggest 6-8 hours.
For bone in chicken pieces, breasts, legs, and thighs. Maybe boneless chicken breasts. Thin sliced chicken tenders? Way to long!
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