So lots of talk about tenderizing chicken these days. One of the most popular ways it to soak your chicken in a marinade of Kiwi fruit. Make sure your remove the skin from the Kiwi as it can leave a bitter after taste to the food. Other fruits in this category that work well a lone or mixed with the Kiwi are Papaya and Mango. They also say to not leave the chicken in this marinade for more than an hour. Not sure what happens after that but maybe I will try it out today and post about that.
Another method is to soak your chicken in Buttermilk for 24 hours. This also is suppose to break down connective tissue with the enzymes that are in the buttermilk.
The last method that I have used with a chicken recipe is to soak your chicken in a brine solution. Now I don’t know how many times I washed the chicken after taking it out but it was still way to salty for my taste. I just don’t think you can get enough salt out to make this worth the effort.