A marinade for chicken

catof1 hi my filippino friend gave me some special friend chicken that was so good. I think it was marinaded with soy sauce and onion, chopped green onian, and garlic overnight,. anyway it was dark from the soy sauce but so good tender and f ull of flavor too.

I really like using a marinade with freshly squeezed lemon juice. It makes the chicken very moist and tasty. Just add some seasonings and lemon juice overnight or however long you have and then grill it. yumm!! good luck to you. Its really nice that you are so considerate of your husband..he;s very lucky.

for us, we marinade chicken with fish sauve and some lemon. the salty taste and the sweet taste would have a very unique taste... when you fry it, you can choose to put some flour, or cook it as it is(fried).

I saw your comment about your mil and I want to say I am sorry that you and your family is going through this time right now..I don't have a good marinade for chicken, as I just coat it with a seasoned flour and cornmeal mix, (seasoned with a variety of spices like paprika,sale,pepper, and garlic) and then just bake...

I only use lemon and salt and that's it. It makes my drum stick really tasty. I think you just have to marinade it well enough and make sure you also have a very tasty gravy to make eating more delightful. My family loves chicken so I always make sure I have marinated chicken ready for cooking in my fridge all the time.

Usually I marinate my drum sticks in full seasoning( chives tickitime, onions, blackpepper,a little salt paprika) for atleast a few hours ( preferably over night for me lol) then i half cook it in as little water as is possible I use the stock later for something else. Then I base it with a beaten egg white and coat it in seasoned flour or in seasoned breadcrumbs then I deep fry it on low to medium heat. I've never heard a complaint about my fry chicken yet:) most times I dont get to eat as much as i want cause all gets finished too soon.:) Have fun!

Soak the chicken parts in buttermilk for 1-4 hours. Drain and dip in flour. Let set (floured) on a rack for at least 15 minutes then drop into hot oil to fry. The 15 minutes' rest will keep the batter from falling off the minute it hits the hot oil.