Claire Thompson
Chicken tenders, also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets, are chicken meat prepared 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. Chicken tenderloins, which are sometimes called hanging tenders, are around 1.5 inches wide and 5 inches long. They are often sold separately from the chicken breast, although you can still buy a chicken breast with the tenderloin attached.
| Characteristics | Values |
|---|---|
| Part of the body | Muscles attached to the underside of each breast |
| Other names | Chicken tenders, hanging tenders, chicken goujons, tendies, chicken strips, chicken fingers, chicken fillets |
| Size | Around 1 1/2 inches wide and 5 inches long |
| Colour | White meat |
| Taste | Similar to breast meat |
| Texture | Tender and moist when cooked properly |
| Preparation | Battering and deep-frying |
| White string | A tendon that is technically edible but unpleasant to eat |
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What You'll Learn
Chicken tenderloin defined
Chicken tenderloin, also known as chicken tenders, chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets, are muscles attached to the underside of each chicken breast. They are usually around 1.5 inches wide and 5 inches long. They are sometimes called "hanging tenders" due to their location. Chicken tenderloins are often sold separately from the chicken breast in their own packaging, but you can also buy a chicken breast with the tenderloin still attached.
Chicken tenderloins are white meat and are similar in taste to chicken breast. They are tender and moist when cooked properly. They are commonly used in fast food and are often coated in a breading mixture and then deep-fried. They are also great for stir-fries and skewers.
Chicken tenderloins are obtained from the pectoralis minor muscles of the bird, located on either side of the breastbone, under the breast meat (pectoralis major). They are sometimes made with similarly shaped pieces cut from other parts of the chicken, usually the breast, or sometimes just pulverized chicken flesh.
The white string sometimes found on chicken tenderloins is a tendon. While it is technically edible, it is not pleasant to eat and can be removed by pulling it with a fork or pliers.
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Location on the chicken
Chicken tenderloins, also known as chicken tenders, goujons, tendies, strips, fingers, or fillets, are muscles attached to the underside of each chicken breast. They are located on either side of the breastbone, under the breast meat.
Chicken tenderloins are around 1.5 inches wide and 5 inches long. They are white meat and taste the same as breast meat. They are tender and moist when cooked properly. They are often sold separately from the chicken breast, although you can still buy a chicken breast with the tenderloin attached. When sold separately, they are usually packaged with a white string, which is a tendon that can be removed before cooking.
Chicken tenderloins are obtained by separating the inner pectoral muscle from the breast and the sternum. This process is similar to how beef and pork tenderloins are obtained.
Chicken tenders are a popular food item, especially in the United States, where they are mass-produced and sold as a convenient fast-food snack or main course. They are usually prepared by coating the meat in a breading mixture and then deep-frying it.
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How to prepare them
Chicken tenderloins, or chicken tenders, are attached to the underside of a chicken breast. They are usually sold separately from the breast, but you can also buy a chicken breast with the tenderloin still attached. These strips of white meat are about 1.5 inches wide and 5 inches long.
Chicken tenderloins are very versatile and can be prepared in a variety of ways. Here are some suggestions:
Grilling
If you're looking for a simple option, you can grill the tenderloins on a barbecue, turning them frequently until they reach an internal temperature of 165 degrees Fahrenheit. You can also cook them in the oven at 350 degrees Fahrenheit until done.
Marinades
For added flavour, you can marinate the tenderloins before cooking. Some popular marinade options include Italian dressing with olive oil and Worcestershire sauce, fajita seasoning, teriyaki sauce, jerk seasoning, buffalo sauce, dijon mustard, soy sauce, garlic, vinegar, and honey sriracha.
Stir-Fries and Skewers
Chicken tenderloins are also great for stir-fries and skewers because they are already cut into strips. You can coat the chicken pieces with cornstarch and a little baking soda to get a nice brown colour and extra tenderness.
Breaded and Fried
For a classic preparation, you can bread and deep-fry the tenderloins. This involves coating the chicken in a breading mixture, spices, or crumbs and then frying until golden. This is similar to the preparation of schnitzel or chicken goujons.
Salads and Fajitas
Chicken tenderloins are also a great option for salads and fajitas. You can cook them on a griddle with onions, peppers, and other vegetables, and serve them in a tortilla with your favourite toppings.
Remember, before cooking or handling chicken, always wash your hands and any surfaces the chicken has touched with soap and warm water to prevent cross-contamination.
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History of chicken tenders
Chicken tenders, also known as chicken fingers, chicken strips, chicken tempura, or chicken goujons, are a ubiquitous American meal. They are thin strips of boneless, skinless chicken breast that are typically breaded and fried. They are often served with dipping sauces, such as ketchup, barbecue sauce, buffalo sauce, or honey mustard. While the exact origin of chicken tenders has been lost to history, there are several claims as to where they were first made.
One popular claim is that chicken tenders were first created in 1974 at a restaurant called Puritan Backroom in Manchester, New Hampshire. According to New Hampshire Magazine assistant editor Caleb Jagoda, Charlie Pappas invented the tender in 1974 to salvage pieces of chicken that were being thrown away. However, this claim is disputed by some experts, who argue that while Puritan Backroom may have coined the term "chicken tenders," the dish itself was likely offered at other restaurants across the country before 1974.
Another claim is that chicken tenders were first made in the 1960s by a chef at a restaurant in New Orleans, Louisiana. This claim is supported by the fact that Popeyes, a famous Louisiana-style fried chicken restaurant chain, is known for its delicious chicken tenders. Additionally, an ad for Mussari's Sun Valley Motel and Restaurant in Hazleton, Pennsylvania, offered "French-fried chicken fingers" on its menu in 1966, eight years before Puritan Backroom supposedly invented them.
Yet another claim suggests that chicken tenders were invented in the 1950s, although the source of this claim is unclear. It is possible that the dish existed under different names before it was popularized in the United States in the late 20th century. Chicken tenders became widely popular in the 1980s and 1990s, particularly at fast-food chains and casual dining restaurants. They were often served as part of a meal with French fries and dipping sauce.
In the 21st century, chicken tenders have continued to be a popular choice, with many variations including grilled or baked options. They are a versatile and profitable menu item for restaurants, as they can be added to various dishes, including tacos, salads, wraps, and sandwiches. Chicken tenders are also a convenient and inexpensive option for consumers, making them a staple at fast-food chains and local establishments alike.
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Chicken tenderloin alternatives
Chicken tenderloins, also known as chicken tenders, are small, tender pieces of meat attached to the underside of a chicken breast. They are a popular fast-food snack or main course due to their convenience and versatility. While chicken tenderloins are a tasty option, there are several alternatives that can be used as substitutes, depending on your preferences and requirements.
Healthier Alternatives
Chicken tenderloins are relatively high in fat and calories, so if you're looking for a healthier option, consider using tofu or tempeh as substitutes. Both are plant-based proteins that can be used to create delicious and nutritious dishes. Tofu is made from pressed soybean curds and has a mild flavour, while tempeh is also made from soybeans but has a nuttier taste and a firmer texture.
Affordable Alternatives
Chicken tenderloins can be expensive, especially if you're buying organic or free-range. If you're looking for a more affordable option, chicken breast is a great alternative. It has a similar mild flavour and tender texture to chicken tenderloins, making it a versatile substitute.
Dietary Restriction Alternatives
If you have a food allergy or intolerance to chicken, there are several alternatives that can be used as substitutes. Quorn, a mycoprotein made by fermenting a fungus, has a mild flavour and a texture similar to chicken, making it a versatile option. For a plant-based alternative with a chewy texture, seitan, made from wheat gluten, is a good choice.
Taste and Texture Alternatives
Turkey tenders are an excellent alternative to chicken tenderloins due to their similar taste and texture. They are lean, packed with protein, and cook quickly, making them a convenient option. Fish sticks made with high-quality white fish like cod or haddock can also be a tasty and nutritious alternative, especially when breaded and cooked until golden and crispy.
Vegetable Alternatives
For those looking to add more vegetables to their diet, cauliflower "wings" are a delightful option. Cut cauliflower into bite-sized florets, dip them in seasoned batter, coat them in breadcrumbs, and bake or air-fry until crispy. Toss them in your favourite wing sauce, and you've got a delicious and healthy treat!
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Frequently asked questions
Chicken tenders, also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets, are chicken meat prepared from the pectoralis minor muscles of the bird.
They are located on either side of the breastbone, under the breast meat. They are attached to the underside of each breast.
The white string is a tendon. It is technically edible but is usually removed as it is not pleasant to eat.
Chicken tenders are prepared by coating chicken meat in a breading mixture and then deep-frying them. They are a very popular fast-food snack or main course.
