Emily Carter
Chicken tenders are a popular choice for a quick, easy, and healthy dinner. However, if you're new to cooking chicken, you might be surprised to find a white stringy tendon in your chicken breast. This is entirely edible connective tissue, but it can become tough and rubbery when cooked, so you may want to remove it. To do so, place the chicken breast skin-side up on a cutting board, then use a paper towel to pinch the tendon firmly and trap it with your knife at a 30-degree angle. Wiggle the knife to get a better grip on the tendon, and then slide it against the board to cut it out. Alternatively, you can use a fork to trap the tendon and pull it out, or simply cut it out with kitchen scissors.
| Characteristics | Values |
|---|---|
| What is the white thing in chicken tenders? | A tendon, which is connective tissue that helps the muscles attach to the bone. |
| Is it safe to eat? | Yes, it is entirely edible and not dangerous to consume. |
| Why might you want to remove it? | It can get tough or rubbery when cooked. |
| How to remove it with a knife | Place the breast or tender skin-side up on a cutting board, with the pointy end towards you. Using a paper towel, pinch the white end of the tendon firmly and place your chef's knife at a 30-degree angle, trapping the tendon between the knife and the board. Wiggle the knife back and forth to get a grip on the tendon, then slide the knife to cut it out. |
| How to remove it with a fork | Place the tendon through the tines of a fork, grip the end with a paper towel, then pull it through while pushing the fork in the opposite direction. |
| Other methods | Use kitchen shears, culinary gadgets, or kitchen pliers to grip and pull out the tendon. |
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What You'll Learn
What is the white thing in chicken tenders?
The white stringy thing in chicken tenders is a tendon. Tendons are connective tissues that attach the meat to the bone. They are made primarily of collagen, a protein found naturally in bones, cartilage, and other parts. When muscles contract, connective tissues have to work to pull the bones, so they have to be incredibly tough to withstand all that motion.
In raw chicken, tendons can be slimy and slippery, and they don't look very appetizing. When cooked, they can become chewy and rubbery. It is entirely edible and not dangerous to consume, but some people prefer to remove it. As Melanie Marcus, MA, RD, a culinary-trained registered dietitian from North Carolina, says, "While they can be chewy and unpleasant to eat, it is safe to consume them!".
There are several ways to remove the tendon from chicken. One popular method is to use a knife and fork: place the tendon through the tines of a fork, grip the end with a paper towel, and then pull it through while pushing the fork downward in the opposite direction. Another method is to use a knife: place the chicken skin-side up on a cutting board, with the pointy end towards you. Using a paper towel, pinch the white end of the tendon firmly and place your chef's knife at a 30-degree angle, trapping the tendon. Hold the tendon firmly and wiggle the knife back and forth to get a better grip on it. Once you have a good grip, slide the angled knife to cut the tendon out. You can also use kitchen shears or other culinary gadgets to cut out the tendon.
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Is it safe to eat?
The white string found in chicken tenders is a tendon, a connective tissue that helps muscles attach to bones. It is made primarily of collagen, a protein found in bones, cartilage, and other parts. While it is entirely edible and not dangerous to consume, some people may find it unappetizing due to its slimy and slippery texture in raw chicken. When cooked, the tendon can become tough and rubbery, so some people prefer to remove it before cooking or eating.
There are several methods to remove the tendon from chicken tenders. One popular method, as seen in a viral TikTok video by @raerae738, involves using a fork and a paper towel. First, dig out the end of the tendon and place it through the tines of an upside-down fork. Then, grab the end of the tendon with the paper towel and gently pull it out while pushing the fork downward in the opposite direction. This isolates the tendon, making it easier to remove without damaging the meat.
Another method is to use a chef's knife. Place the chicken tender skin-side up on a cutting board with the pointy end towards you. Using a paper towel, pinch the white end of the tendon firmly and position the knife at a 30-degree angle to trap the tendon between the knife and the cutting board. Wiggle the knife back and forth while holding the tendon to get a better grip on it. Once you have a good grip on the first inch or so, slide the angled knife against the board to cut the tendon out without damaging the meat.
Some people also suggest using kitchen shears or pliers to cut or grip the tendon and remove it from the chicken. Ultimately, the decision to remove the tendon is a matter of personal preference, as it is safe to eat but may affect the texture of the cooked chicken.
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How to remove it with a fork
The white thing in chicken tenders is a tendon, a tough, white string of fat found in the middle of the chicken tender. While it is entirely edible and not dangerous to consume, some people prefer to remove it due to its rubbery texture.
Step 1: Place the chicken tender on a cutting board, skin-side up, with the pointy end facing towards you.
Step 2: Using a paper towel or napkin, pinch the white end of the tendon firmly between your fingers.
Step 3: Take a fork and place it upside down, slipping the tendon through the tines of the fork. Hold the fork against the chicken tender.
Step 4: While holding the fork steady, slowly pull the tendon out of the chicken with the paper towel or napkin. Pull in the opposite direction of the fork, and the tendon should slide right out.
It is important to be gentle during this process to avoid tearing the meat. This method is a quick and effective way to remove the tendon from a chicken tender without causing too much damage to the meat.
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How to remove it with a knife
The white string in chicken tenders is a tendon, which is entirely edible and safe to consume. However, it may get tough or rubbery when cooked, so you may want to remove it.
- Place the chicken breast, skin-side up, on a cutting board with the pointed end facing towards you.
- Using a paper towel, pinch the white end of the tendon firmly between your fingers.
- Position your chef's knife at a 30-degree angle, trapping the tendon between the knife and the cutting board.
- Holding the tendon securely, carefully wiggle the knife back and forth to expose more of it and get a better grip.
- Once you have a firm grip on the first inch or so of the tendon, hold it tightly and slide the angled knife against the board to cut the tendon out without damaging the meat.
Alternatively, you can try the following method with a knife:
- Lift the tenderloin to reveal the white tendon.
- Grab the tendon with your fingers and pull on it while simultaneously scraping with your knife to release the tendon from the breast.
- Continue lifting and scraping until the tendon is entirely removed.
You can also use a sharp boning knife to slice along both sides of the tendon without cutting through it. However, this method may be more challenging and require more precision.
While removing the tendon with a knife is possible, some people prefer using other tools like pliers and a fork or kitchen shears to minimise damage to the meat.
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Alternative methods for tendon removal
The tendon in chicken breast meat runs down the centre of the tender and can be removed whether leaving the tender attached to the breast or not. Here are some alternative methods for removing the tendon:
Using a fork and a paper towel
Place the chicken breast skin-side up on a cutting board, with the pointed end towards you. Dig the end of the tendon out and place it through the tines of a fork (with the fork upside down). Then, take a paper towel and grab the end of the tendon. Pull up on the tendon gently and it should easily separate from the rest of the chicken.
Using a knife and a paper towel
Using a paper towel, pinch the white end of the tendon firmly between your fingers and place your chef's knife at a 30-degree angle, trapping the tendon between the knife and your cutting board. Slowly, holding the tendon firmly, wiggle the knife back and forth to reveal more of the tendon and get a better grip on it. Once you have a solid grip on the first inch or so, hold it firmly and slide the angled knife against the board to cut the tendon out without damaging the meat.
Using your fingers and a knife
Grab the tendon with your fingers and pull on it while scraping with your knife to release the tendon from the breast. Continue to lift and scrape until the tendon is completely removed.
Using a boning knife
Use a sharp boning knife and slice along both sides of the tendon without slicing through the tendon itself.
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Frequently asked questions
The white stringy parts in chicken breasts are tendons. Tendons are connective tissues made primarily of collagen that attach the meat to the bone.
The tendon is entirely edible and not dangerous to consume. However, it can get tough or rubbery when cooked, so it is up to you whether you want to remove it or not.
Place the tendon through the tines of a fork and grip the end with a paper towel. Pull up on the tendon gently while pushing the fork downward in the opposite direction. The tendon will slide right out.
Place the chicken breast skin-side up on a cutting board with the pointy end towards you. Using a paper towel, pinch the white end of the tendon firmly and place your chef's knife at a 30-degree angle, trapping the tendon. Wiggle the knife back and forth to get a grip on the tendon, then slide the knife against the board to cut it out. Alternatively, poke the tip of the knife directly under the tendon and slide it under without cutting the meat.
