I let it sit in the spiced flour for about ten minutes, dip it in egg (I beat a little bit of sour cream into it) then roll it in panko and spices before frying.

My recipe (well, not so much a recipe as it is an approach) was built on advice I got from you and WD, btw.

Not yet.

So, I've been meaning to ask... when did you get back from Jamaica, mon?

lol

Just razzin ya.

40 hours seems like the chicken would turn out all mush.

The only thing that would really break it down would be the lime, and it's just half of one. We'll see, this is definitely the longest I've marinated it before.

That's what I've read. Marinades with a lot of acidity, like lemon/lime, will deteriorate chicken fairly quickly and are recommended for about 2-4 hours or so.

Yer livin on the edge man.

But it's not a lot of acidity, it's a hint. I'm living on the edge of the stairway to the edge.

I remember posting about it on here but I thought you were the other one giving the advice :D

I can't stop saying it, been in my head a lot recently :cool:

You must be at Mr. Evan's place.

I have a friend that goes there for months at a time. He comes back with the accent and those types of isms.

mad ting is too good to only be used by Jamaicans

Buttermilk itself is acidic.

Quick hint. Mix the tomato sauce in with the seasoned meat instead of adding the two separately. Easier and the sauce gets evenly distributed this way. Also if you nuke the cream cheese for 10-15 seconds it's much easier to spread.