Very marinated chicken

Last Saturday, I made oven fried chicken that involved a marinade of buttermilk, spices, and a good dose of hot sauce. After using up all of the breading, I still had three or four boneless thighs left. I ended up putting them back in the refrigerator, still in the marinade. On Thursday, I realized they were still there, so I pulled the Zip-lock out and gave them a smell. Everything seemed in order, so I pulled them out, let the excess marinade drip off, and put them on a rack over a pan in a hot over. They came out really nicely, with good depth of flavor and some heat from the sauce.

I'm thinking I may start doing this sort of thing on a more regular basis.

[Jenise]

Today, we too means joyed some chicken that spent a couple days longer in suspense than planned. And it, too was great. Chicken's so scary though, I would never actually plan it this way.

Today, we too means joyed some chicken....

Lol. I dunno, Jenise. It seems like some rather interesting psychotropic compounds may have formed in there.

Chicken is a bit on the scary side, and I don't know that I'd go five days again. Maybe three, though.

There's a slight acidic component to buttermilk, which helps keep down bacteria. I think I'd worry more about the buttermilk breaking down the chicken and turning it to a less than desirable texture, but obviously that did not happen.