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"RE: OTCC Beef and Broccoli, Fried Chicken, and Lemon Chicken" Posted by Karchita on 02-17-11 at 05:23 PM
Good news! I'm not completely off my rocker ... yet. I started to wonder why I had that idea that there was a time limit on marinading chicken, and a quick google yielded this: Dairy Based Marinades •You may choose to marinate your chicken in yogurt or a milk-based product. You may choose this method if you plan on adding a bread crumb mixture before cooking. Using a dairy based marinade is one of the best ways to tenderize your meat. This is because you can marinate it for up to 12 hours without worrying about it toughening. Make sure you keep the chicken in its marinade in the refrigerator. Leaving it out on your counter can cause a food-borne illness. You will also need to note that your chicken won't have to cook as long as usual if you have been marinating it the full 12 hours. Acid-Based Marinades •Acid-based marinades use vinegar, lemon juice or tomato juice. That means when you make an Italian dressing marinade or a lemon juice marinade for lemon chicken, you will need to keep the marinade times to a minimum. The acid will break down the protein bonds in the chicken. This will cause them to toughen after two hours. If you choose to marinate your chicken with an acid base, you should plan on doing it for 30 minutes to 1 hour before you plan on cooking the chicken. That is enough to flavor the chicken and keep it tender. Read more: How Long to Marinate Chicken? | eHow.com http://www.ehow.com/way_5195577_long-marinate-chicken_.html#ixzz1EFlZ3DtU http://www.ehow.com/way_5195577_long-marinate-chicken_.html Thanks again, SG. This is really a wonderful recipe and so quick and easy. You said it was a family dinner for you, but I'd surely make it for company.