I'm trying a new recipe and I was told to soak my boneless skinless chicken thighs in milk with a little spices. Let them soak for a while then take them out of the milk and then drop them in seasoned bread crumbs. Cook for about 20 minutes with foil on and another 10 without foil. It sounded good so I am going to try it. Does this sound like it should work?
Soaking chicken in milk or buttermilk in the refrigerator overnight is a common practice when making Southern-style fried chicken. This practice supposedly tenderizes the chicken through the actions of enzymes naturally present in the milk. Yoghurt is used in a similar way in many Middle Eastern and southern Asian food ways.
The milk can be used alone, but is often seasoned with onions, garlic, or spices.
I can hear one lone salmonella on a piece of chicken shouting "yipee!" as the chicken lands in the milk marinade, which is pretty clever for something unicellular that doesn't have lungs.
There has to be more control than "a little while" in the milk.
Off the top of my head, I'd suggest no more than a half hour in milk, and then the dunk in breadcrumbs and cooking has to happen in the next few minutes. If the overnight immersion is wanted, do that in the refrigerator so the temperature does not get over 4 degC .
I don't see anything bad about the procedure, and it might make a big difference to the final dish - but there is not a lot of point in making Southern fried bugs as a by-product.