Mia Patel
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 (pectoralis major). They were first made at the Puritan Backroom in Manchester, New Hampshire, in 1974. Since then, they have become a staple across the United States and are often grilled, stir-fried, or breaded and fried.
| Characteristics | Values |
|---|---|
| Name | Chicken tenders, chicken goujons, tendies, chicken strips, chicken fingers, chicken fillets |
| Part of chicken | Pectoralis minor muscles |
| Location | Underneath the breast, close to the rib cage area |
| Texture | Tender and juicy |
| Taste | Similar to breast meat |
| Size | 1 1/2 inches wide and 5 inches long |
| Color | White meat |
| Preparation | Coated in breading mixture and deep-fried, grilled, stir-fried |
| Origin | Invented at the Puritan Backroom in Manchester, New Hampshire, in 1974 |
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What You'll Learn
Chicken tenders are muscles attached to the underside of each breast
Chicken tenders, also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets, are muscles attached to the underside of each chicken breast. They are sometimes called "hanging tenders" because of this. Tenders are typically sold separately from the breasts in supermarkets, but it is also possible to buy a chicken breast with the tenderloin still attached.
Chicken tenders are around 1.5 inches wide and 5 inches long. They are white meat, and while they are smaller than the breast, they taste the same and are tender and moist when cooked properly. They are also naturally more tender than other parts of the chicken due to their location.
Chicken tenders are usually prepared by coating them in a breading mixture and then deep-frying them, although they can also be grilled. They were first created at the Puritan Backroom in Manchester, New Hampshire, in 1974, when Charlie Pappas salvaged trimmed pieces of chicken, marinated and fried them. They gained popularity in the mid-to-late 1980s as an alternative fast-food choice to chicken nuggets, as they retained more chicken meat.
Chicken tenders are a very popular fast-food snack or main course and have become a staple in the United States. They are often served as a finger food or in kids' meals due to their small size and ease of eating. Some popular fast-food restaurants that sell chicken tenders include Guthrie's, Raising Cane's Chicken Fingers, Chick-fil-A, Church's Chicken, KFC, Popeyes, Zaxby's, and Culver's.
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Tenders are marinated and fried
Chicken tenders are made from the pectoralis minor muscles of the bird, located on either side of the breastbone, under the breast meat. They are sometimes also made with similarly shaped pieces cut from chicken meat, usually the breast, or sometimes pulverized chicken flesh.
After marinating, the tenders are breaded and fried. To bread the chicken tenders, coat them in flour, then eggs, and then breadcrumbs. Set the chicken aside to rest for about 5 minutes, which helps the coating stick better. Heat oil in a deep fryer to 375 degrees Fahrenheit (190 degrees Celsius). Fry chicken in small batches until the pieces are golden brown, about 6 to 10 minutes.
Chicken tenders can be served with a variety of dipping sauces, such as spicy horseradish sauce, or a sauce made from combining mayonnaise, sour cream, horseradish, mustard, and Worcestershire sauce.
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They are sometimes grilled
Chicken tenders are a popular fast-food snack or main course item. They are made from the pectoralis minor muscles of the bird, located on either side of the breastbone, under the breast meat (pectoralis major). They are known for being tender and juicy. While they are typically breaded and deep-fried, chicken tenders are sometimes grilled.
Chicken tenders were first made at the Puritan Backroom in Manchester, New Hampshire, in 1974. Charlie Pappas created them by marinating and frying trimmed chicken pieces. Other restaurants in Savannah, Georgia, and Baton Rouge, Louisiana, have also claimed to have invented chicken tenders. However, Manchester was officially recognised as the "Chicken Tender Capital of the World" in 2023.
Chicken tenders are usually prepared by coating them in breading and then deep-frying them. This breading can vary in texture and seasoning. For example, it may be fine or coarse, and seasoned with black pepper, garlic, or herbs. However, as mentioned, they can also be grilled. Grilled chicken tenders can be served with salads or pasta.
Chicken tenders are sometimes sold separately from the breasts, making them convenient for stir-fries and skewers. They are also available with the tenderloin attached. When buying chicken tenders, you may notice a white string, which is a tendon. While edible, it is usually removed before cooking as it is not pleasant to eat.
Chicken tenders are a versatile and popular food item that can be prepared in various ways, including grilling. They are a convenient and tasty option for those seeking a quick snack or a more substantial meal.
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Tenders are also known as goujons, strips, fingers, or fillets
Chicken tenders are chicken meat prepared from the pectoralis minor muscles of the bird. These strips of white meat are found on either side of the breastbone, under the breast meat (pectoralis major). They are also known as chicken goujons, strips, fingers, or fillets.
Chicken tenders were first made at the Puritan Backroom in Manchester, New Hampshire, in 1974. Charlie Pappas created them by marinating and frying trimmed chicken pieces. They gained popularity in the mid-to-late 1980s as an alternative fast-food choice to chicken nuggets, as they retained more chicken meat.
Chicken tenders are typically prepared by coating them in a breading mixture and then deep-frying them. They are sometimes grilled rather than fried and may accompany salads or pasta. Tenders can also be used in stir-fries, skewers, and grilled dishes.
Chicken tenders are usually sold separately from the chicken breast, but you can also buy a chicken breast with the tenderloin attached. They are about 1.5 inches wide and 5 inches long and have a white string, which is a tendon that can be removed before cooking.
The terminology around chicken tenders can sometimes be confusing, as some restaurants and culinary enthusiasts may use terms like "chicken fingers" or "chicken fillets" interchangeably. It is advisable to clarify with the establishment or recipe to ensure you understand the specific cut and preparation method being referred to.
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They are usually coated in breadcrumbs
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 (pectoralis major). They are usually sold cut off from the chicken breast in separate packaging, though you can still buy a chicken breast with a tenderloin attached.
Chicken tenders are prepared by coating chicken meat in a breading mixture and then deep-frying them, in a manner similar to schnitzel. They are sometimes grilled rather than fried and may accompany salads or pasta. The breading mixture can be flour-based and may include spices, polyphosphate, and crumbs. The coated chicken is then flash-fried to hold the breading in place before being frozen for shipment.
Chicken tenders are a very popular fast-food snack or main course due to their convenience and have become a staple across the United States. They gained popularity in the mid-to-late 1980s as an alternative fast-food choice to chicken nuggets, as they retained more chicken meat. Some popular fast-food restaurants that sell chicken tenders include Guthrie's, Raising Cane's Chicken Fingers, Chick-fil-A, Church's Chicken, KFC, Popeyes, Zaxby's, and Culver's.
The white string found on a chicken tender is a tendon that is technically edible but is usually removed as it is not pleasant to eat.
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Frequently asked questions
Chicken tenders come from the pectoralis minor muscles of the chicken.
These muscles are located on either side of the breastbone, under the breast meat (pectoralis major).
Chicken tenders are long, thin strips of white meat, around 1.5 inches wide and 5 inches long.
The white string is a tendon. It is technically edible but is usually removed before cooking as it is not pleasant to eat.
Chicken tenders are usually battered and deep-fried, but they can also be grilled.
