Chicken tenders, also known as chicken strips or chicken fillets, are a popular chicken dish made from the pectoralis minor muscle of the chicken. This muscle is located under the breast meat and over the ribcage. Chicken tenders are commonly breaded and fried, grilled, or baked.
Chicken meat is typically classified into two main types – white meat and dark meat. White meat comes from the breast of the chicken, while dark meat comes from the legs and thighs. So can chicken tenders, which come from the breast area, be considered dark meat? Let’s take a closer look.
Anatomy of Chicken Muscle Types
To understand whether chicken tenders can be dark meat, we first need to understand what makes a meat “light” or “dark”. This difference comes down to myoglobin content.
Myoglobin is a protein found in muscle cells that helps store and transport oxygen. Muscles that get more exercise have higher levels of myoglobin, giving them a darker color.
White Meat
Chicken breast meat is considered white meat because the pectoralis major muscle isn’t heavily used by the chicken. Therefore, it contains lower levels of myoglobin and appears lighter in color.
Dark Meat
Chicken leg and thigh meat are considered dark meat. Muscles in the leg and thigh of the chicken, like the thigh and drumstick, are more active and contain higher levels of myoglobin. This results in a darker color.
So while chicken tenders come from the breast area, whether they are light or dark depends on the specific muscle it is taken from.
Chicken Tender Muscles
Chicken tenders can come from one of two muscles:
Pectoralis Minor
This is a thin, fan-shaped muscle located directly under the larger pectoralis major in the chicken breast. Since it doesn’t get much use by the chicken, the pectoralis minor is low in myoglobin and is white meat.
Pectoralis Profundi
This fan-shaped muscle lies right over the ribcage, under the pectoralis minor. It attaches the breast to the sternum. The pectoralis profundi is more active than the pectoralis minor, so it has higher myoglobin content. This makes it a dark meat.
So in summary:
- Pectoralis minor = white meat
- Pectoralis profundi = dark meat
Whether chicken tenders are light or dark depends on which of these two muscles they are cut from.
Appearance of Light and Dark Chicken Tenders
The color of the meat is the most obvious difference between light and dark chicken tenders.
Light Chicken Tenders
Tenders from the pectoralis minor are whitish-pink in color. When cooked, they turn opaque white throughout.
Dark Chicken Tenders
Tenders from the pectoralis profundi are darker tan to pink in raw color. When cooked, they remain slightly pinkish or brown throughout.
Texture
There are also some texture differences between light and dark chicken tenders:
Light Chicken Tenders
– Tender
– Delicate
– Fine-grained
– Moist
– Easy to chew
Dark Chicken Tenders
– Slightly tougher
– More coarse-grained
– Fibrous
– Less moisture
So dark meat chicken tenders have a chewier, more textured bite. The higher myoglobin content causes the extra chewiness.
Taste
The different myoglobin levels affect the flavor as well:
Light Chicken Tenders
– Mild flavor
– More bland
– Absorb spices and breading flavors
Dark Chicken Tenders
– Richer, meatier flavor
– Slightly irony taste
– More chicken flavor comes through
So dark meat tenders have a more pronounced chicken-y taste.
Nutrition
There are some notable differences in nutrition between white and dark chicken meat:
| Nutrient | White Meat (85g) | Dark Meat (85g) |
|---|---|---|
| Calories | 128 | 156 |
| Fat | 2.3g | 8.8g |
| Iron | 0.7mg | 1.3mg |
As shown, dark chicken meat is:
– Higher in calories and fat
– Higher in iron
– Lower in sodium
Both are great options, but dark meat contains more vitamins and minerals.
Cost Differences
There is often a noticeable price difference between chicken tender cuts:
Light Chicken Tenders
Tenders from the pectoralis minor are more expensive, usually $1-2 more per pound. This is because the breast is viewed as more desirable.
Dark Chicken Tenders
Tenders from the pectoralis profundi cost less, around $1-1.50 per pound cheaper. Since it’s not the typical white breast meat, it sells for a lower price.
Identifying Light vs Dark Tenders
When purchasing raw chicken tenders at the grocery store or butcher shop, here are some tips for identifying whether they are light or dark meat:
– Appearance – Check the raw color. Dark tenders will be tan/pink, while light ones are pale.
– Texture – Dark tenders may appear slightly more fibrous.
– Fat – Dark tenders may have thin lines of fat running through them. Light tenders will have less visible fat.
– Location – Tendons along the sides are more likely to be dark meat. Center-cut tenders will be light meat.
– Price – Less expensive tender cuts are typically dark meat.
– Butcher knowledge – Ask your butcher which part of the breast the tenders were cut from.
Cooking Light vs. Dark Tenders
Both types of tenders can be cooked in similar ways – grilled, baked, fried, sauteed. Keep these tips in mind:
Light Chicken Tenders
– Will cook slightly faster
– Can dry out if overcooked
– Benefit from a moist cooking method like poaching
Dark Chicken Tenders
– May need a few extra minutes to fully cook through
– Can stand up to dry heat better
– Great for grill or pan frying
For the juiciest results, cook to 165F internal temperature. Dark meat can go to 175F since it stays moister.
Uses for Light vs Dark Tenders
Light and dark chicken tenders each shine in certain dishes:
Light Chicken Tenders
Great in:
– Chicken sandwiches
– Wraps
– Salads – hold up well to chilling
– Simple preparations to highlight delicate flavor
Dark Chicken Tenders
Great in:
– Fajitas or tacos
– Hearty sandwiches that can stand up to the texture
– Fried chicken dishes
– Simmered stews or curries
– Grilled skewers
Should You Choose Light or Dark Tenders?
No meat is necessarily better or worse – it comes down to your taste preferences and the dish you are preparing.
Here are some factors to help decide:
Choose Light Tenders if You Prefer:
– Milder flavor
– More tender, delicate texture
– Moistness over flavor
Choose Dark Tenders if You Prefer
– Richer, meaty chicken flavor
– Firm, chewy texture
– Ability to stay juicy when thoroughly cooked
– More nutritious with iron
You may also decide based on price, availability, or what works best in a particular recipe. Both have great benefits!
Conclusion
While chicken tenders are generally considered white breast meat, tenders cut from the pectoralis profundi muscle can technically be dark meat.
Dark tenders differ from light tenders in color, texture, taste, nutrition, and cost. Both have their merits, so decide which you prefer based on your cooking needs and personal taste.
Look for visual cues like color, texture, fat lines, and location on the breast to identify whether your raw tenders are light or dark meat before cooking. Each type can be cooked using similar moist or dry heat methods.
So the verdict is in – chicken tenders can sometimes be dark meat. With the right techniques, both kinds can be juicy, flavorful additions to your favorite chicken recipes!