source: Clay T. Martin
These are a big hit at my daughters CAP and Karate parties. With the adults also! This is a hybrid recipe as you fry the meat in a pan, but finish it in a crock pot.
|1||batch||Greek Marinade (see below)|
|5||tablespoons||Vegetable oil (to fry in)|
Trim and pat dry your chicken tenders. I also trim any of them that have the large white tendon still attached.
Place the chicken in a zip top bag and add the marinade. Seal the bag (with air still inside) and mix it well (sort of slosh it around). Then slip the bag in a bred loaf pan or other narrow container, open the top slightly and squeeze out the air. Then re-seal the bag.
Marinade in the fridge for 1 to 2 days, turning and massaging as often as you can. Two days is best.
Before the event heat up a fry pan (I like to use a wok) and add a few tablespoons of oil. Get the pan quite hot. Then use tongs to remove a few of the tenders, letting the excess liquid stay in the bag. Drop them into the fry pan and separate them so they are not on top of one another. Do not overcrowd the pan or they will boil not fry. When one side has got some color, flip them over.
Do not cook till done, just get some good color on the pieces, remember they will continue to cook in the crock pot. They will even continue to cook in a covered bowl, but not as much as a crock pot on warm. If you intend to serve immediately cook until pressing on them yields a firm, not stiff, resistance. Again, they will cook more as they rest and you cook the next batches. Either way when you bring them out of the fry pan cover them or they will dry out.
Every few batches you may have to add some oil to the pan. When you do so, let the oil and the pan come back up to a high heat.
When you have cooked all the tenders you can dispose of the marinade, but leave them in the marinade until they are ready to hit the pan. The small amount of marinade that sticks as you remove them from the bag has tons of flavor and will help seal the meat (because of the egg in it). This insures that they will be moist and stay tender.
This could also be done with de-boned chicken thighs. If you use thighs don't cut them up too small or they will dry out. Of course your cooking time will be longer with thighs than tenders.
In a blender add wine, herbs, salt and egg. Roll your lemon on a cutting board, then zest the skin into the blender. Juice the lemon into a measuring cup and then add bottled lemon juice to make the total amount 1/2 cup. Add the juice to the blender.
Remove the paper and trim the hard end from the garlic. Cut into smaller pieces to help with the blending. Add to the blender.
With the lid on start your blender and blend until the solids are broken up. Then slowly add the oil to make an emulsion. When the oil is in, you are done.
If you are not going to use immediately, keep in the fridge.