Description
Patting the tenderloins dry removes surface water so the pan temperature can rise above 100 degrees Celsius. At that point amino acids from the meat proteins and small sugar molecules begin to link into new brown compounds called melanoidins.
Cultural Background
Chickens were first domesticated by rice farmers at the site of Ban Non Wat in what is now central Thailand between 1650 and 1250 BCE. Greek maritime traders carried the birds westward and the earliest confirmed bones in southern Europe date to Greek colonies in Italy between 776 and 540 BCE. The birds reached the northern Mediterranean and then spread inland along Roman trade routes during the late Iron Age. In early Europe chickens were often kept for eggs and ritual rather than daily meat. The key reaction is the Maillard browning that occurs on the meat surface. Proteins break into amino acids and starches or added sugars supply carbonyl groups. When the dry surface exceeds roughly 140 degrees Celsius these groups combine and rearrange into hundreds of new molecules that produce the toasted aroma and dark crust. The craft step is thorough drying before seasoning. Any remaining water keeps the surface at 100 degrees Celsius through evaporation and prevents the temperature from climbing high enough for the reaction to start. One surprising fact is that the first chickens in Europe arrived about a thousand years later than earlier archaeological claims had suggested.
Recipe Info
PREP TIME: 5 minutes
COOK TIME: 10 minutes
TOTAL TIME: 15 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 1.5 pounds chicken tenderloins patted dry
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon butter
Instructions
- Adult: Place a heavy skillet over medium-high heat and let it heat for 2 to 3 minutes until a drop of water sizzles and evaporates at once.
- Add the olive oil to the hot pan and swirl to coat.
- Lay the dry tenderloins in a single layer without crowding.
- Sprinkle the salt, pepper and garlic powder over the tops.
- Cook undisturbed for 3 to 4 minutes until the bottoms are deeply golden.
- Adult: Flip each piece with tongs.
- Add the butter and tilt the pan so the melting butter coats the tenderloins.
- Cook 3 to 4 minutes more until an instant-read thermometer inserted in the thickest part reads 165 degrees Fahrenheit.
- Remove from the pan and rest 2 minutes before serving.
Tips
- If the meat steams instead of browning the pan was not hot enough or the pieces were crowded.
- Use avocado oil in place of olive oil if a higher smoke point is needed.
- Next time add a pinch of smoked paprika to the seasoning for deeper color.
Nutrition
Calories: 265
Protein: 39 grams
Carbs: 1 gram
Fat: 11 grams