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Ditch Fahrenheit's Journal
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17,386 posts in this topic

My pork chop marinade is simple - 2:1 Worchestershire sauce to light soy, with some Texas Pete, black pepper, and garlic thrown in. Pork is pretty dense, so you can marinate thin chops for 4-6 hours, thicker ones overnight.

 

(thumbs u

 

 

 

-slym

 

 

A simple & quick chicken marinade for grilling or broiling - half lite soy, half Italian dressing. Black pepper & red pepper flakes are optional.

 

(thumbs u

 

 

 

-slym (could go on forever talking about food)

 

Saved for future use. :gossip: keep talking

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I am being bad tonight... having fried chicken tenders.

 

:eek:

 

Soak your chicken in buttermilk, folks! It makes a difference. I put salt, cayenne pepper, sage, and the tiniest hint of garlic powder in the buttermilk. For the dredging flour, only salt & pepper go in. If you like extra-cripsy chicken, double-dip the pieces between the buttermilk soak & flour again.

 

(thumbs u

 

 

 

-slym

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I am being bad tonight... having fried chicken tenders.

 

:eek:

 

Soak your chicken in buttermilk, folks! It makes a difference. I put salt, cayenne pepper, sage, and the tiniest hint of garlic powder in the buttermilk. For the dredging flour, only salt & pepper go in. If you like extra-cripsy chicken, double-dip the pieces between the buttermilk soak & flour again.

 

(thumbs u

 

 

 

-slym

 

Mmm.jpg

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I am being bad tonight... having fried chicken tenders.

 

:eek:

 

Soak your chicken in buttermilk, folks! It makes a difference. I put salt, cayenne pepper, sage, and the tiniest hint of garlic powder in the buttermilk. For the dredging flour, only salt & pepper go in. If you like extra-cripsy chicken, double-dip the pieces between the buttermilk soak & flour again.

 

(thumbs u

 

Mmm.jpg

 

I will find the London Broil marinades tomorrow.

 

;)

 

 

 

-slym

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