Ingredients:

  • 5 lbs (680 g) Chicken Tenderloins, trimmed
  • 2 tbsp (30 ml) Extra Virgin Olive Oil
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Garlic Powder
  • 1 tsp (5 ml) Dried Oregano or Thyme
  • 1 tsp (5 ml) Fine Sea Salt
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper
  • 1 tbsp (15 ml) Vegetable or Canola Oil, for frying
  • 1 tbsp (15 g) Unsalted Butter (optional)

Instructions:

  1. Preparation: Pat the chicken tenderloins completely dry using paper towels. Place them flat on your cutting board.
  2. Locate and Anchor the Tendon: Identify the visible white strand (the tendon) at the thinner end. Insert the tines of a standard dinner fork beneath the very tip of the tendon, pushing the fork down firmly against the cutting board.
  3. Grip and Pull: Grasp the exposed end of the tendon firmly, using a folded paper towel for a non-slip grip. Keeping the fork anchored, slowly and smoothly pull the tendon straight back and away from the meat in a steady motion. The chicken muscle should slide right off. Discard the tendon.
  4. Seasoning: In a medium bowl, combine the olive oil, lemon juice, garlic powder, oregano, salt, and pepper. Whisk briefly.
  5. Marinate: Add the prepped chicken goujons to the seasoning mixture. Toss gently to ensure they are fully coated. Allow to marinate for a minimum of 5 minutes.
  6. Heat the Pan: Add the vegetable oil (and optional butter) to the skillet and heat over medium-high heat until shimmering and almost smoking.
  7. Sear: Lay the seasoned chicken goujons flat in the hot pan, ensuring not to overcrowd the skillet (cook in batches if necessary).
  8. Cook: Cook undisturbed for 3 to 4 minutes per side, until the outside is golden brown and beautifully caramelized. Use a meat thermometer to ensure the internal temperature reaches a safe 165°F (74°C).
  9. Rest: Remove the goujons from the pan and let them rest on a cutting board or warming plate for 2 minutes before serving. This allows the juices to redistribute.