Any ideas and recipes for baking and/or frying chicken, boneless and/or bone-in and freezing ahead of time and then reheating for a banquet?
I all ready had the menu given to me for a banquet on April 16th. Now they are asking for chicken, chicken breasts or chicken tenders in addition... I need to save time! Any suggestions/experience would be appreciated! Planning to marinate the chicken for a few hours in a buttermilk mixture first, then coat with crumb/flour mixture unless anyone else can give me better ideas. I keep reading that buttermilk produces tender chicken.
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