So I'm making a fried chicken recipe in two batches because I don't like reheating fried food. I have half of the chicken in a marinade right now, and will fry it tonight, and I was thinking I could add the other half to the marinade tonight after removing the chicken in there now and then fry it tomorrow night. My logic is that considering that I have made some chicken recipes where I have marinaded the chicken for 48 hours (and I have marinated pork for up to 4 days), this should be ok. I admit however, that this logic may not be sound. Any advice?
by David Watsky | Target has announced a new line of clean home cleaning products, Everspring. The environmentally friendly...
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