Jake Harper
Chicken tenders are a specific cut of chicken, usually taken from near the breast. They are slender, quick to cook, and easy to prepare. To cut chicken breast into tenders, use a sharp chef's knife that is at least 8 to 10 inches long. If your chicken is on the bone, trim around the ribs and breastbone to remove the breast meat. To get tenders, you can then slice the breast across the grain, locating the tiny white muscle fibers and cutting perpendicular to them. This will make your chicken more tender when cooked. You can also cut the breast into cubes, or flatten it with the heel of your hand or a mallet to get an even thickness.
| Characteristics | Values |
|---|---|
| Cutting technique | Cut against the grain |
| Cutting direction | Locate the tiny white muscle fibers and cut across them instead of parallel |
| Cutting style | Cut into cubes or strips |
| Tenderizing | Use pressure to flatten the breast into an even shape |
| Thickness | 1/2" thick strips |
| Tools | Sharp chef's knife, meat tenderizer, or mallet |
| Pre-cutting | Place chicken in the freezer for 15 minutes to make it less slippery |
| Post-cutting | Wash all utensils, knives, and cutting boards with soap and water |
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What You'll Learn
Identify the grain or muscle fibres in the chicken breast
To identify the grain or muscle fibres in a chicken breast, use a sharp knife like a Wusthof boning knife. Line the blade of your knife parallel with the little white "lines" in the breast. These are the muscle fibres or the grain.
Chicken breast muscle is usually considered a relatively homogeneous white muscle. However, studies have found a gradation of fibre structure across the muscle. The majority of the muscle stains conventionally for Type-II fibres, but there are also Type-I fibres in smaller quantities.
The muscle fibres in chicken breasts are influenced by factors such as age and location within the muscle. For instance, the pectoralis minor muscle has more intermediate fibres than the pectoralis major.
When cutting chicken breast, it is important to cut against the grain or perpendicular to the muscle fibre "lines". This breaks down the muscle fibres into smaller sections, making the meat more tender and easier to chew.
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Cut across the grain into strips
Cutting chicken breasts into tenders or strips is a great way to switch up your meals, and it can be done in a few simple steps.
First, locate the grain of the meat. This can be done by looking for the tiny white muscle fibres that run in one direction, almost like stripes. These are the fibres that you want to cut across, or cut against, to achieve more tender meat.
Now, take a sharp chef's knife, at least 8 to 10 inches long, and hold the breast with your non-dominant hand. Cut across the grain, making sure to cut through the meat in one clean slice to avoid shredding. Keep your strips equal in size so they cook evenly. You can also use kitchen shears to cut the chicken into strips, following the same technique of cutting against the grain.
If you want to tenderize the meat even further, you can flatten the chicken breast using a meat tenderizer or the back of a skillet. Place the chicken between two sheets of parchment paper and pound it to your desired thickness. This will help break down the muscle fibres, resulting in even more tender meat.
By cutting chicken breasts into tenders or strips, you not only add variety to your meals but also ensure that the meat is juicy and easier to chew.
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Cut the strips into equal-sized pieces
Cutting chicken breast into equal-sized strips is a great way to prepare the meat for cooking. This method is especially useful if you're looking to make tender chicken tenders or nuggets. Here's a detailed guide to achieving evenly sized strips:
First, locate the grain of the meat. The grain refers to the tiny white muscle fibres that run through the meat in one direction, almost like stripes. You can identify these fibres by looking closely at the chicken breast. Once you've located the grain, you'll want to cut across it, also known as cutting against the grain. This technique helps break down the muscle fibres into smaller sections, making the meat more tender and easier to chew.
To achieve equal-sized strips, use a sharp chef's knife that is at least 8 to 10 inches long. Hold the chicken breast with your non-dominant hand and begin slicing across the grain. Make sure to cut through the meat in one clean slice to prevent shredding. Continue cutting the rest of the breast into strips of uniform thickness. If you prefer, you can also use kitchen shears to cut the chicken into strips.
If your chicken is on the bone, start by trimming around the ribs and breastbone to remove the breast meat. Then, continue cutting across the grain to create your equal-sized strips. It's important to cut the strips evenly so they cook at the same rate, ensuring juicy and tender results.
Once you've cut your chicken breast into strips, you can further cut them into smaller pieces or pound them to thin them out, depending on your desired end product. For example, if you're making chicken tenders or nuggets, you might cut the strips into smaller cubes or leave them as-is. On the other hand, if you're aiming for a consistent thickness for dishes like chicken salad, you can place the strips between parchment paper and use a meat pounder or tenderizer to flatten them evenly.
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Pound the chicken breast flat
To flatten a chicken breast, you will need a meat tenderiser, or a mallet, or the back of a skillet. You can also use the heel of your palm. Place the chicken breast between two sheets of parchment paper and use the tenderiser or the back of the skillet to firmly pound the chicken breast until it thins out. This process will help break down the muscle fibres, making the meat more tender and easier to chew. It also helps with consistency.
When pounding the chicken breast, make sure to use even pressure across the entire surface of the meat. Start from the centre and work your way outwards in a circular motion. Take care not to pound the meat too aggressively, as this can cause it to fall apart or become too thin. The goal is to create an even thickness throughout the breast.
If you are using the heel of your palm, make sure to use a gentle and controlled motion to flatten the chicken breast. Wash your hands thoroughly before and after handling raw chicken to prevent the spread of bacteria.
For best results, place the chicken in the freezer for 15 minutes before cutting and pounding. This will make the meat slightly firmer and less slippery, making it easier to handle and pound to an even thickness.
Once you have pounded the chicken breast to your desired thickness, you can proceed with cutting it into strips or pieces for your tenders.
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Season and cook
Once you've cut your chicken breast into strips, it's time to season and cook your tenders.
Firstly, you'll want to ensure your tenders are dry. Pat them with a paper towel to absorb any excess moisture. Then, you can choose to season your chicken with a dry rub or a marinade. For a dry rub, mix your chosen spices in a small bowl. You can use a simple combination of salt and pepper, or add other spices like garlic powder, onion powder, paprika, dried parsley, or cayenne pepper for a kick. Mix your spices well, then rub the mixture generously over each tender. Make sure each piece is fully coated for maximum flavour.
If you prefer a marinade, place your tenders in a bowl and cover them with oil and seasonings. You can also add the sauce of your choice to play around with the flavours. Leave the tenders to sit for one to two hours before cooking. Alternatively, you can toss the tenders in a breading of panko, breadcrumbs, almond flour, or parmesan cheese before cooking for an extra crunchy texture.
When you're ready to cook, heat some oil in a pan over medium-high heat. Place your tenders in the pan, being careful not to overcrowd the pan as this will affect the taste and texture of the chicken. Cook the tenders for a few minutes on each side until they are golden brown and cooked through. The cooking time will depend on the thickness of your tenders, so keep an eye on them to avoid overcooking.
And that's it! Your chicken tenders are now ready to be served and enjoyed.
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Frequently asked questions
Cutting chicken breast "against the grain" is the best way to cut chicken breast for tenders. This means locating the tiny white muscle fibres and cutting across them, instead of parallel. This breaks down the muscle fibres into smaller sections, making the meat more tender.
Cutting "against the grain" means cutting across the muscle fibres, instead of parallel to them. This technique can be used to make meat more tender and is also known as cutting across the grain.
The grain is the muscle fibres that run through the meat, almost like stripes. These fibres are the grain of the meat, and you can identify them by looking closely at the chicken breast.
A sharp chef's knife that is at least 8 to 10 inches long is the best knife to use for cutting chicken tenders. You can also use a pair of kitchen shears.
In addition to cutting against the grain, you can use a meat tenderiser or the back of a skillet to pound the chicken breast and break down the muscle fibres, making the meat more tender.
