You can marinate it overnight in sour cream, buttermilk, yogurt, mayonnaise,
ranch dressing, among other things. Or, if you don't marinate it, you can
dip the chicken in one of those ingredients when you are breading it, this
will help with making chicken breast more moist.

-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Angela Palmer via Cookinginthedark
Sent: Sunday, May 31, 2020 2:53 PM
To: cookinginthedark@acbradio.org
Cc: Angela Palmer <angelapalmer2...@gmail.com>
Subject: Re: [CnD] Salt makes meat tougher?

Eilen, Does the yogurt method of tenderizing chicken work on the chicken
breast?  Make them moist?
Angela


Sent from Angela's  iPhone 

> On May 31, 2020, at 8:22 AM, Eileen Scrivani via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> 
> My sister recently attended a cooking class and it was recommended to
tenderize meat, at least chicken, with yogurt. Only use plain unflavored
yogurt on poultry over night for a more tender result.
> 
> Eileen
> 
> From: Immigrant via Cookinginthedark
> Sent: Saturday, May 30, 2020 9:24 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant
> Subject: [CnD] Salt makes meat tougher?
> 
> I was surprised to read in a recent message that salt supposedly would 
> make cooked meat tougher. From my own experience, I can say with 
> certainty I don't find it so. I cook beef, pork or poultry in the 
> oven, and if I don't season the meat with salt, it is usually because 
> I bread the meat and there is enough salt in the breadcrumbs or other 
> breading ingredient. But if I am not breading the meat, salt is the 
> very first seasoning I use. And I try my best to cook any meat to the 
> well done stage. However, I rarely, if ever, found the finished 
> product to be too tough, and if it came out tough, I would probably 
> blame myself for overcooking before I blamed any of the ingredients. I 
> cannot imagine not including salt in one form or another (by itself or in
a breading).
> 
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