A couple weeks ago, I found a recipe so strange that I was inspired to make it the next day: Chicken in Milk
I’ve marinated chicken in milk before (but always grilled it or roasted it afterward), so I knew it would have a tenderizing effect. All of the descriptions of this recipe are spot on — it’s really a quite strange flavor at first because it’s a totally new flavor combination — but it’s delicious and gets even more so as you get used to it. We ate the whole damn chicken and it was PERFECTLY TENDER. I may try different flavor combinations with milk, it was so good.
I served it with garlic mashed potatoes and boiled greens: