Is it ok for chicken to marinate in buttermilk for 48 hours?

First friends, what is the recipe in question? I can see that I commented in 2012, but to what chicken recipe? Help if you get this.

I'm going to tag onto my earlier comment. Its certainly ok from a food safety issue to keep chicken, assuming it's fresh, in a buttermilk brine for 48 hours, but what you may experience, is not so much a mushy texture, but rather one that is chalky. And it will affect the breast meat faster than the thighs or leg meat. If you experienced that, next time simply rinse off the chicken and store in a sealed bag.

And teriyaki sauce. Depending on how corse the meat is. For example, Sirloin can stand up to teriyaki sauce overnight, but a tenderloin gets mushy after just a few hours...

Shirley Corriher on Marinades:

http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx

I have done a 48 hour marinade with yogurt/saffron/s&p. A Persian-style kabob. It was perfectly good. No mushy issue here. I have read that mushy foods come from a strong acid such as lemon juice/wine.

If you are going to fry the chicken (usually the reason for a buttermilk marinade) you could take it out of the buttermilk after day 1, dredge in flour, dip in egg wash, and coat with whatever coating you are using (cornmeal, more flour, corn flake crumbs, panko, etc) and place on a cooling rack over a sheet pan. Put back in fridge for final 24 hours. This will make a super crunchy crust that will not come off in the frying pan! Just a thought!

Does anyone think there would be a problem with taking it out, and storing it another way? I think that's what I would do, but I really don't know.

Deb from smittenkitchen.com says it's ok for up to 48 hours. I have made this recipe several times and normally marinate overnight but recently did close to a 48 hour marinade with delicious results. The chicken was very flavorful and juicy and not at all mushy.

http://smittenkitchen.com/2012/01/buttermilk-roast-chicken/

Safe, as long as it's refrigerated. Not advisable in my opinion. The acid in the buttermilk could turn the flesh mushy. I'd play it safe by rinsing the chicken off in the interim.