- 1). Place the chicken in a high-sided pan, such as a 9- by 13-inch cake pan. Pour buttermilk into the pan until it covers the chicken. Place the pan in the refrigerator and allow it to sit for four hours. Remove the chicken from the pan and rinse off any buttermilk. Throw away the buttermilk and cook the chicken as desired.
- 2). Place the chicken on a flat surface and pound it with a meat mallet. A meat mallet is a hammer-like kitchen tool that has one flat surface and one that is textured. Use the flat side to break down the chicken fibers which will give you a more tender chicken. Do not pound the chicken for more than 15 seconds per area.
- 3). Place the chicken in a high-sided pan or other container. Add a liquid marinade to the pan until the chicken is completely covered. The marinade will add taste to the chicken when cooked. Allow the chicken to soak in the marinade according to the package or recipe's instructions. Once the chicken is removed, throw away the remaining marinade and cook the chicken as desired.
- 4). Place cut pieces of chicken in a large pan or container. Remove the skin from a kiwi or mango, cut the fruit into small pieces and mash it, using a fork or spoon. Mix the cut pieces of chicken with the mashed fruit in the pan or container. Place the mixture in the refrigerator and allow it to sit for three to four hours. Remove the pan from the refrigerator, clean the fruit off the chicken and cook it. Throw away the remaining mashed fruit. The taste of the fruit will not transfer to the cooked chicken.
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