Home Cooking 2

Oven fried chicken

bearzie | Mar 1, 2010 10:31 AM

I put some skinless chicken thighs in a buttermilk (Katie brand) marinade with herbs yesterday but I can't cook them until tomorrow. I wanted to coat them with panko crumbs and bake them. Do you think I should take them out of the marinade and put the crumbs on them tonight? Or would they come out better if they stayed in the marinade an extra day?

I just don't want them to turn to mush.

This is my first time trying a buttermilk marinade. Also would you season the crumbs? Does 350 degrees sound right?


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