Jake Harper
Chicken tenders, also known as chicken goujons, chicken strips, chicken fingers, or chicken fillets, are a popular fast-food snack or main course in the United States. They were first made in 1974 at the Puritan Backroom in Manchester, New Hampshire, by Charlie Pappas, who salvaged, marinated, and fried trimmed chicken pieces. While there is no standard size for chicken tenders, they are typically prepared by coating chicken meat in a breading mixture and then deep-frying them. They are often served as a snack or appetizer, with 1-3 tenders per person, but can also be a main course, with 4-6 tenders per person. The amount consumed daily varies based on individual appetite and serving size.
| Characteristics | Values |
|---|---|
| Number of chicken tenders in a chicken breast | 3-6 |
| Weight of a chicken tender | 0.5-3 ounces |
| Number of chicken tenders per person for a party | 1-2 for a light snack, 3-4 for a meal, 4-6 for a substantial meal |
| Number of chicken tenders sold by Cotton Patch Cafe | Various |
| Number of chicken tenders in A&W, Canada | 36-37 per day |
| Number of chicken tenders in 1 kg of meat | 100 mg |
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What You'll Learn
Chicken tenders are a popular fast-food snack
Chicken tenders, also known as chicken goujons, chicken strips, chicken fingers, or chicken fillets, are a very popular fast-food snack. They are made from the pectoralis minor muscles of the bird, located on either side of the breastbone under the breast meat. Each chicken breast typically yields one tender, but they can also be made with similarly shaped pieces cut from the breast or pulverized chicken flesh.
Chicken tenders were first created at the Puritan Backroom in Manchester, New Hampshire, in 1974, by chef Charlie Pappas. He salvaged trimmed chicken pieces, marinated and fried them, thus creating chicken tenders. Other restaurants in Savannah, Georgia, and Baton Rouge, Louisiana, have also claimed to have invented chicken tenders. However, the consensus supports the claim from Manchester. In 2023, Manchester was officially declared the "Chicken Tender Capital of the World" by Mayor Joyce Craig.
Chicken tenders gained popularity in the mid-to-late 1980s as an alternative fast-food option to chicken nuggets. They offer more chicken meat and can be prepared in various ways. The standard preparation method involves coating chicken meat in a breading mixture and then deep-frying it, similar to schnitzel. They can also be grilled rather than fried and are sometimes served with salads or pasta.
Chicken tenders are a mass-produced product in the United States, with companies like Tyson Foods specializing in their production. They are often manufactured with specific flavor profiles, such as Buffalo-style hot sauce, Honey BBQ, or Parmesan Herb Encrusted. Some popular fast-food restaurants known for their chicken tenders include Guthrie's, Raising Cane's Chicken Fingers, Chick-fil-A, Church's Chicken, KFC, Popeyes, Zaxby's, and Culver's.
When planning a party or event, chicken tenders are a versatile option. They can be served as a light snack, with 1-2 tenders per person, or as a more substantial main course, with 4-5 tenders per person. For big eaters or those with heartier appetites, 5-6 tenders may be more suitable. The size of the tenders, the presence of sides, and the duration of the event also influence the quantity needed.
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They were invented in 1974
While it is challenging to determine the exact origin of chicken tenders, most sources agree that they were invented in 1974 at the Puritan Backroom in Manchester, New Hampshire. This claim is supported by the consensus, despite challenges from other restaurants in Savannah, Georgia, and Baton Rouge, Louisiana.
The story behind the creation of chicken tenders at the Puritan Backroom is quite intriguing. Charlie Pappas, the inventor, sought to utilise chicken pieces that had been trimmed from larger cuts. He marinated and fried these smaller pieces of chicken, giving birth to the beloved chicken tenders. The tenders at the Puritan Backroom were initially marinated in duck sauce, a proprietary condiment that is still served with the tenders today.
The Puritan Backroom played a significant role in popularising chicken tenders. As word spread, sales climbed, and imitators emerged. The tenders became a mandatory item on the menu for various celebrations hosted at the restaurant, and their popularity extended beyond the premises through takeout orders. The success of the Puritan Backroom's tenders attracted the attention of presidential candidates, who indulged in a tender or two during their visits.
Chicken tenders, also known as chicken goujons, chicken strips, chicken fingers, or chicken fillets, are prepared using the pectoralis minor muscles of the bird, located on either side of the breastbone under the breast meat. They can also be made with similarly shaped pieces cut from the chicken breast or pulverized chicken flesh. The preparation involves coating the chicken in a breading mixture and then deep-frying it, resulting in the crunchy, golden treats that have become a staple in the United States.
Over the years, chicken tenders have become a symbol of simple, unpretentious American taste. They are a versatile dish, served as a snack or a main course, and can be found everywhere from school lunches to gas stations. The popularity of chicken tenders has contributed significantly to the sales growth of chicken-centric chains such as Chick-fil-A, Popeyes, and Raising Cane's.
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Tenders are made from the pectoralis minor muscles
Chicken tenders are a mass-produced product in the United States, with their popularity soaring in the mid-to-late 1980s as an alternative fast-food option to chicken nuggets. They are made from the pectoralis minor muscles, which are located on either side of the breastbone, under the breast meat (pectoralis major). These strips of white meat are about 1.5 inches wide and 5 inches long, and they taste the same as breast meat, albeit being smaller in size.
The pectoralis minor muscles are a part of the pectoralis muscles, which are the largest muscles in a chicken's body, comprising approximately 8% of its body weight. These muscles are located in the breast region and are responsible for the major power stroke of the wing during flight. The pectoralis minor muscles, specifically, are situated on either side of the breastbone, beneath the pectoralis major muscles.
Chicken tenders are prepared by coating the pectoralis minor muscles with a breading mixture and then deep-frying them. They are a convenient and popular fast-food snack or main course and are often sold separately from the breasts, making them ideal for stir-fries and skewers. Sometimes, they are grilled instead of fried and served with salads or pasta.
Chicken tenderloins, or chicken tenders, are also commonly sold in supermarkets with a tendon attached, which is a white string that can be removed before cooking. This tendon is technically edible but is not particularly pleasant to eat.
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They are sold in retail and foodservice
Chicken tenders, also known as chicken goujons, chicken strips, chicken fingers, or chicken fillets, are a very popular fast-food snack or main course. They are made from the pectoralis minor muscles of the bird, which are strips of white meat located on either side of the breastbone, under the breast meat (pectoralis major). They are prepared by coating chicken meat in a breading mixture and then deep-frying them.
Chicken tenders are sold in both retail and foodservice outlets. In retail, supermarkets typically stock boneless, skinless breasts, rotisserie-cooked whole chickens, and seasoned chicken parts. These are value-added products designed to appeal to convenience-minded shoppers. For example, Brakebush Brothers offers a full line of chicken products, including ready-to-cook IQF fillets, tenders, and chunks, as well as grilled and breaded options.
In foodservice, chicken tenders are often found on the menus of fast-food restaurants, including popular chains such as Guthrie's, Raising Cane's Chicken Fingers, Chick-fil-A, Church's Chicken, KFC, Popeyes, Zaxby's, and Culver's. According to the National Chicken Council, 42% of chicken is sold through foodservice outlets, with 60% of that being sold through fast-food chains. Chicken tenders are often served as part of a sandwich or as a side dish.
The popularity of chicken tenders and other chicken products in retail and foodservice outlets is driven by several factors. One factor is convenience, as chicken is a versatile and quick-cooking protein that can be prepared in a variety of ways. Additionally, health concerns have contributed to the rise in chicken consumption, as it is seen as a healthier alternative to other meats like beef due to its lower total fat, saturated fat, and cholesterol content.
To meet the demand for chicken tenders and other chicken products, the chicken industry has responded with innovations in breeding, mass production, contract farming, vertical integration, and marketing, making chicken more plentiful and affordable. This has contributed to the long-term rise in chicken consumption, with per capita consumption more than doubling between 1970 and 2004, and continuing to trend upward, surpassing 90 pounds per capita.
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Plan 4-5 tenders per person for a meal
Chicken tenders are a very popular fast-food snack or main course in the United States due to their convenience. They are usually made by coating chicken meat in a breading mixture and then deep-frying them. The number of chicken tenders to be served per person depends on various factors such as the type of guests, the duration of the party, whether the tenders are served as a main course or an appetizer, and the appetite of the guests.
For a light snack or appetizer, 1-3 tenders per person should suffice. However, if the chicken tenders are the main dish, it is recommended to plan for more. As a general guideline, 4-5 tenders per person should be enough for a substantial meal. This, of course, depends on the appetite of your guests. Big eaters or those with hearty appetites may require more, perhaps 5-6 tenders, while lighter eaters might be satisfied with fewer.
When planning a party, it's important to consider the overall menu, other food options, and the quality of the food in addition to the quantity. The size of the tenders also matters—bigger tenders mean fewer per serving, while smaller tenders can be served as snacks. If you're serving sides or dips, your guests might need fewer tenders.
Chicken tender sizes can vary, and a standard tender can weigh between 0.5 to 3 ounces. When buying chicken breasts with the tender still attached, you can remove the tender and cut the breast into strips similar in size to the tender. So, each chicken breast can yield approximately 3 tenders.
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Frequently asked questions
I could not find the exact number of chicken tenders sold each day. However, chicken is one of the most popular foods in the world, with the global chicken market valued at $312.11 billion in 2022. Chicken tenders are a mass-produced product in the United States and are very popular as a fast-food snack or main course.
Chicken tenders were first made at the Puritan Backroom in Manchester, New Hampshire, in 1974. They were marinated in duck sauce and fried.
Chicken tenders are made from the pectoralis minor muscles of the bird. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). They may also be made with similarly shaped pieces cut from chicken meat or pulverized chicken flesh.
No, chicken tenders are sometimes grilled rather than fried. They may accompany salads or pasta.
