The Origins of Chicken Tenders
Chicken tenders, also known as chicken strips or chicken fillets, are a popular chicken dish that has been around since the 1950s. They consist of long, thin strips of chicken brea
st meat that have been battered or breaded then deep fried or baked.
Chicken tenders were invented by Chef Norman Brinker, the founder of restaurant chains such as Steak and Ale and Bennigan’s. In the early 1950s, Brinker was managing a restaurant in Corpus Christi, Texas when he came up with the idea of cutting chicken breasts into long, thin strips as a fun meal for children. He breaded and fried the chicken strips and served them with french fries. The dish was an immediate hit with kids and soon became a staple menu item at casual dining restaurants across the United States.
As chicken tenders grew in popularity over the decades, chefs began tweaking and experimenting with different marinades, breadings and cooking methods to put their own spin on the classic dish. From sparse breading to spicy batters to unique flavors like honey mustard or buf
falo, there are now endless variations of chicken tenders found on menus today. Their simple, kid-friendly flavor has also made them a lunchroom and family dinner favorite.
Are Chicken Tenders Made from Chicken Breasts?
This brings up the question – if chicken tenders were originally made from chicken breast cut into strips, are they still made that way today? Or are there other parts of the chicken used to make chicken tenders now?
The short answer is yes, most chicken tenders are still made using chicken breast meat. The chicken breast provides an ideal meat for chicken tenders because it is lean, tender and mild in flavor.
Why Chicken Breast Is Ideal for Tend
ers
There are a few reasons why chicken breast is perfectly suited for making chicken tenders:
- Lean and Tender – Chicken breasts are one of the leanest parts of the chicken. They have little fat or connective tissue, making them very tender when cooked. This tender texture works well for tenders.
- Mild Flavor – Chicken breasts have a mild flavor compared to chicken thighs and wings. Their subtle flavor allows the breader, sauces and seasoning on tenders to shine.
- Easy to Cut – The smooth, even shape of a chicken breast lets it be sliced easily into long, thin tender strips.
- Less Waste – There is very little excess fat or gristle on a chicken breast to trim off when preparing tenders.
- Cost Effective – Chicken breasts are generally one of the more affordable cuts of chicken.
For all these reasons, chicken breast provides an ideal base for juicy and tasty chicken tenders. The mild flavor and tenderness of the meat takes well to breading and seasoning without overpowering it. And the meat has a flaky, tender bite when cooked.
How Chicken Tenders Are Made from Breasts
Chicken tenders start with fresh or thawed chicken breasts. The breasts are first trimmed of any excess fat, skin or cartilage. Then they are sliced lengthwise into long strips that are approximately 1/2 inch thick. The tender strips may be cut to different lengths from 4-6 inches.
Once cut, the tender strips are seasoned, then coated in layers of flour, beaten eggs and breadcrumbs. The breaded strips are left to rest for a short time to allow the coating to adhere. Finally, the strips are fried or baked until golden brown and crispy.
The result is a plate of hot, juicy and flavorsome chicken tenders! Making them from chicken breast meat ensures they have that tender, flaky texture people love.
Are Other Chicken Parts Ever Used?
While chicken breast is the predominant choice, some restaurants and frozen chicken tender products will use other parts of the chicken too. This may include:
- Chicken Tenderloins – This is a tenderloin muscle attached to the underside of the breast. It has a similar mild taste and tenderness to breast meat.
- Chicken Thigh Meat – Dark chicken thigh meat has a slightly richer flavor than breast meat. It may be used along with or instead of breast meat in some chicken tender products.
- Ground Chicken – Using ground chicken allows the use of a blend of parts. Ground white meat chicken may combine breast and tenderloins.
These alternative cuts of chicken can provide an affordable option for making chicken tenders. However, breast meat remains the top choice for recreating that classic tender texture.
Spotting the Difference in Restaurants
When ordering chicken tenders at a restaurant, it can be hard to visually tell if they used breast, tenderloins, thighs or a mix. Here are a few ways to spot the difference:
- Look for a pinkish-white color and smooth texture. This indicates the use of chicken breast meat.
- Darker, slightly more textured meat may signal thigh or a mix of cuts were used.
- Dense, even texture tenders likely come from ground chicken.
- Higher quality restaurants will advertise using chicken breast. Cheaper fare may substitute other cuts.
The taste and mouth-feel when eating the tenders also gives clues. A tender bite and mild flavor points to breast meat. Heartier, richer flavor could mean thigh meat or a blend was used.
Comparing Nutrition of Chicken Parts
The nutrition profile can also give clues on what type of chicken was used. Let’s compare the nutrition of common chicken parts:
| Chicken Part | Calories/oz | Fat/oz | Protein/oz |
|---|---|---|---|
| Chicken Breast | 46 | 1.3g | 8.7g |
| Chicken Tenderloin | 44 | 1.1g | 8.3g |
| Chicken Thigh | 76 | 4.6g | 8.4g |
Chicken breasts and tenderloins are leaner and lower in calories than thigh meat. So when glancing at nutrition labels, low fat and calories correlates to breast or tenderloins being used. Higher fat and calories indicates thigh meat or a blend.
Homemade Chicken Tenders
One way to guarantee chicken tenders are made from breast or tenderloin meat is to make them at home. Here is a simple homemade baked chicken tender recipe:
Ingredients
- 1 pound chicken breast, cut into 1/2″ strips
- 1⁄2 cup buttermilk
- 1 cup panko breadcrumbs
- 2 tablespoons flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Oil for greasing pan
Instructions
- Cut chicken breasts into 1/2″ wide strips and place in a bowl. Cover with buttermilk and refrigerate for 30 minutes.
- In a shallow bowl, mix together panko, flour, garlic powder, salt and pepper.
- Place beaten eggs in a separate shallow bowl. Dip each chicken strip into the egg, then coat thoroughly in the breadcrumb mixture.
- Place strips on a lightly greased baking sheet. Bake at 425°F for 12-15 minutes until chicken is cooked through.
- Serve warm with choice of dipping sauces.
Making oven baked tenders at home lets you see exactly which chicken parts are used. You also control the ingredient quality and flavors. While more time consuming than grabbing take-out tenders, home cooking ensures you get tender, juicy results every time.
Purchasing Frozen Chicken Tenders
For quick and convenient chicken tenders, many households rely on frozen store-bought options. Here are some tips for purchasing quality frozen tenders:
- Check the ingredients list – Quality tenders will list “chicken breast” or “chicken breast tenderloins” as the first ingredient. Avoid products listing just “chicken” or “processed chicken.”
- Seek out natural brands – Brands carrying labels like natural, organic or gluten-free tend to use better quality chicken cuts like breast meat.
- Avoid added fillers – Lower quality tenders may contain fillers and additives like soy protein, starches and phosphates.
- Look for light breading – Heavily breaded products may be hiding poor quality chicken. Lighter breading lets the chicken flavor shine.
- Check calories and fat – As mentioned earlier, lower calorie/fat means breast or tenderloin chicken was likely used.
Taking a few minutes to read nutrition labels and ingredients can pay off in chicken tender quality and flavor. Seek out the most natural frozen options using recognizable, whole ingredients.
Air Fried Chicken Tenders
Air fryers have surged in popularity as a way to enjoy deliciously crispy fried foods with less oil. Here is a quick and easy air fryer chicken tender recipe:
Ingredients:
- 1 lb chicken tenders or chicken breast cut into strips
- 1/2 cup buttermilk
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Pat chicken dry and place in bowl with buttermilk. Refrigerate 30 mins.
- In a shallow dish, mix breadcrumbs and seasonings.
- Dip tender strips into breadcrumb mix coating all sides.
- Place tenders in air fryer basket lightly greased with oil. Air fry at 390°F for 8-10 minutes, flipping halfway, until golden brown.
- Serve chicken tenders warm with desired sauce or dipping options.
Air fried tenders come out crispy on the outside while remaining moist and juicy inside. The quick cook time makes them perfect for hectic weeknights. Enjoy homemade taste without the mess and hassle!
Conclusion
Chicken tenders have come a long way from their start as an innovative children’s menu item using sliced chicken breasts. While breast meat remains the gold standard, modern home cooks, restaurants and food manufacturers have more options in the chicken parts they use.
Regardless of the source, diners expect their tenders to deliver that distinctive flavor, texture and enjoyment. Understanding the differences in chicken cuts provides insights on nutrition, quality and taste that anyone who loves this family-favorite dish will appreciate.