When you own milk goats, you want to get as creative as possible with what you can do with all that milk.
Why Soak Meat In Raw Goats Milk?
Milk has been used for years as an good natural tenderizer. It softens meat without drying it out or making is mushy. Raw milk is full of enzymes that start to break down proteins and tenderize meat.
Recommended (clickable)
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Ingredients
Ingredients
Breading
- 1 cup All Purpose Gluten Free Flour or gluten free cornmeal for more crunch
- 1/2 teaspoon Baking Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 tablespoon Powdered Ranch
- 1/2 teaspoon Ginger
- 1 teaspoon Italian Seasoning
Ingredients
Ingredients
Breading
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Instructions
- Soak chicken in milk for anywhere from 1-12 hours. Oversoaking can change texture.
- Mix ingredients for you breading in a medium sized bowl and set aside until ready to use. Whip up eggs and pour into a saucer in preparation for the dipping process.
- When chicken is done soaking, take each piece one at a time. Allow most of the milk to drip off before dipping/rolling chicken into the breading mix. Then dip in the egg before doing one more layer of breading.
- Place coated chicken on a baking sheet lined with tinfoil. Once all pieces are coated and placed on the sheet. Use a pastry brush to lightly dab oil onto the chicken. Just enough to dampen it. This is important if you want golden brown chicken and not dry breading.
- Bake at 400°F for 25-35 minutes, or until you reach an internal temp of 165°F.
- Serve nice and hot with your favorite side dishes.
