I marinate chicken breasts (with skin & bones on) overnight in Italian salad dressing and then sous vide them for a couple hours at 145f.
Discard the skin and pull the meat off the bone. Simple!
It’s the most tender and moist chicken you’ll ever eat. Great in salads, sandwiches, etc.
Milk works as a good marinade too.
“Milk works as a good marinade too.”
Buttermilk is wayyyy better.
Tried an experiment where I marinated chicken in pickle juice (heard it was great) and some in buttermilk. Buttermilk was fabulous.