Chicken tenders, also known as chicken tenders or chicken strips, are a popular chicken dish made from the tenderloin portion of the chicken breast. The tendon is a tough, inedible piece of connective tissue that runs through the center of the tenderloin. While some recipes call for removing the tendon before cooking chicken tenders, others suggest leaving it in. So what should you do?
Should you remove the tendon from chicken tenders?
There are pros and cons to removing or leaving in the tendon when preparing chicken tenders:
Pros of removing the tendon
- Results in more tender, easy to chew chicken tenders
- Less risk of a tough, chewy bite if tendon is missed
- More uniform texture and appearance
Cons of removing the tendon
- More time consuming prep work to locate and remove tendon
- Can result in unevenly sized or shaped tenders
- Small risk of cutting into the meat if not careful while removing
Pros of leaving the tendon in
- Less prep work required
- Tendon helps hold tenderloin together for more uniform pieces
- Minimal impact on texture if properly cooked and sliced
Cons of leaving the tendon in
- Risk of tough, chewy bites if tendon not fully softened
- Can make tenderloins harder to cut neatly and evenly
- May need to warn people to avoid the tendon while eating
Overall, there are reasonable arguments on both sides. Many home cooks choose to remove the tendon for guaranteed tenderness, while some restaurants may leave it in for efficiency and appearance.
How to remove the tendon
If you opt to remove the tendon, here are some tips for getting it out cleanly:
- Lay the tenderloin on a cutting board and visually identify the thick white tendon running through the middle.
- Start at one end, holding the chicken firmly, and use a sharp knife to cut along one side of the tendon to separate it from the meat.
- Gently pull the tendon up and away from the meat, using short strokes with the knife to fully detach it.
- Repeat on the other side of the tendon until it is fully removed. Try to avoid excessively cutting into the meat.
- Inspect the tenderloin and carefully trim away any remaining bits of tendon or connective tissue.
- Wash the chicken and pat dry before breading and cooking. Proceed with your recipe as directed.
Tips for cooking chicken tenders with tendon
If leaving the tendon in, keep these tips in mind for ensuring properly cooked, tender chicken:
- Use sharp scissors or a knife to make slashes along the sides of the tendon to prevent it from shrinking and toughening.
- Marinate the tenders in an acidic ingredient like lemon juice, vinegar, yogurt or buttermilk. The acid helps break down connective tissue.
- Slow cook methods like poaching, stewing or braising are ideal to fully soften the tendon.
- For pan frying or baking, aim for an internal temperature of 165°F-175°F to soften the tendon.
- Always let tenders rest for 5+ minutes before slicing to allow juices to redistribute.
- Slice perpendicular to the tendon so each piece will have some tendon-free bites.
- Inform people the tendon is normal and should be avoided when eating.
Frequently Asked Questions
Why do chicken tenderloins have a tendon?
The tendon is part of the breast muscle structure that helps support movement. When whole chicken breast is sliced into tenderloins, a portion of this tendon remains attached.
Is the chicken tenderloin tendon edible?
The tendon itself is not intended to be consumed. It is very tough and chewy. With proper cooking methods, however, the tendon softens enough that slicing around it is not necessary.
Is removing the tendon time consuming?
It takes 2-5 minutes per tenderloin to locate and fully remove the tendon. So not hugely time consuming but more prep work than leaving it in.
How can you tell if the tendon was removed?
Visually, you will see the chicken tenderloin has a smooth surface without the white striation of the tendon running through it. Texturally, it will have consistent softness throughout when cooked.
Does leaving in the tendon affect flavor?
No, the tendon itself does not add or impair flavor. The taste difference is purely textural based on tenderness.
Is the tendon healthy to eat?
While not harmful, the tendon is primarily collagen, which is not as nutrient rich as the chicken meat itself. Trimming it allows enjoyment of just the most tender, protein-packed portions.
Can you marinate tenders with the tendon in?
Yes, marinating helps flavor the meat and also tenderize the tendon. Acidic ingredients are especially effective.
Should you remove tendons from chicken breasts too?
Chicken breasts do not have a distinct tendon. However, breast meat does contain some connective tissue that can be removed with careful trimming for maximum tenderness.
Conclusion
While it’s slightly more work, removing the tough tendon from chicken tenderloins prior to cooking does guarantee the most tender, evenly textured result. However, with proper cooking time and temperatures, leaving the tendon in can also yield success. Just be sure to slice properly and warn people to avoid that section. Do what works best for your prep time and taste preferences.