So, I was planning to make this:

http://cooking.nytimes.com/recipes/1016020-sheet-pan-supper

But instead we uhh, ate out.

So as part of the above recipe, i was using some chicken breasts, and I decided to soak them in buttermilk to make them more moist. If I am now going to make the chicken tomorrow, would you continue to leave it in the buttermilk?

Or will the acidity over-do it?

TIA