Quick Answer
No, breast tenders do not have bones. Breast tenders, also known as chicken tenders or chicken strips, are made from the pectoralis minor muscles of the chicken breast. Unlike chicken wings or chicken legs, breast tenders do not contain any bones.
What are Breast Tenders?
Breast tenders are strips of meat cut from the pectoralis minor muscles of the chicken breast. The pectoralis minor is one of two muscles that make up the chicken breast, along with the pectoralis major. While the pectoralis major is a thick, fan-shaped muscle, the pectoralis minor is a long, thin muscle that sits underneath and runs parallel to it.
To produce breast tenders, the pectoralis minor muscles are removed from the breast bone and then sliced into long, thin strips. These strips are breaded or marinated and sold as chicken tenders, chicken fingers, or chicken strips.
Some key facts about breast tenders:
– They contain 100% white meat chicken with no bones.
– They have a mild flavor and tender, juicy texture when cooked.
– They are lower in fat than chicken wings or thighs. The pectoralis breast muscles are the leanest part of the chicken.
– They are versatile and easy to cook by baking, frying, or grilling.
– They are commonly used in appetizers, sandwiches, salads, and main dishes.
– Large brands like Tyson and Perdue sell packaged, pre-cut breast tenders. They can also be cut fresh in store at butcher counters.
Do They Contain Bones?
No, breast tenders do not contain any bones. They are cut from the boneless pectoralis minor breast muscles of the chicken.
Chicken wings and drumsticks contain bones because they come from areas of the bird with bones attached – the wings and legs. However, the breast area does not contain bones running through the muscle tissue.
When cutting breast meat from the ribs and breastbone, the tenderloins can be cleanly removed with no bones present. The solid muscle tissue is then sliced into strips to make tenders.
This is why breast tenders have such an appealing, boneless texture when eating them. The meat fibers are long and continuous, unlike meat containing bones interspersed.
It also makes breast tenders safe and convenient to eat. There is no concern about accidentally choking on or swallowing small bones.
Comparison to Other Chicken Parts
| Chicken Part | Bones Present? |
|---|---|
| Breast Tenders/Strips | No |
| Chicken Wings | Yes |
| Chicken Legs | Yes |
| Chicken Thighs | No |
| Chicken Drumsticks | Yes |
This table summarizes the presence of bones in different chicken cuts:
– Breast tenders and boneless skinless chicken breasts have no bones.
– Wings and drumsticks contain bones.
– Bone-in thighs contain back bones while boneless thighs contain no bones.
– Legs are sold bone-in for reasons of flavor and juiciness. Deboned chicken leg meat may be ground for sausages.
So breast tenderloins provide the convenience of an all-white-meat, boneless and skinless cut – perfect for everything from appetizers to main dishes.
Where are Breast Tenders Located on a Chicken?
Breast tenders come from the pectoralis minor muscle, highlighted here in red. This long, thin muscle runs underneath the larger pectoralis major muscle that makes up the bulbous part of a chicken breast.
When removing the breast meat from the bone, the tenderloin can be cleanly removed as two long strips of boneless meat from along the breastbone.
The advantage of this thin, tapered shape is that the tenders can be cut into strips giving each piece an identical size and thickness. This allows for even cooking.
While the breast tenderloin extends down the breastbone on both sides, the larger pectoralis major fans out across the top of the breast. This gives chicken breasts their characteristic rounded shape.
So next time you enjoy breaded chicken tenders, know that they came from the tenderloins, not the plump breast muscle most people think of as a “chicken breast”.
Common Names for Breast Tenders
Breast tenders may also be referred to as:
– Chicken tenders
– Chicken strips
– Chicken fingers
– Chicken fillets
– Breast filets
These all refer to the same cut – the long, thin pectoralis minor muscles from the chicken breast.
However, “chicken tenders” has become the most common name and appears on most packaging. The term “tenders” refers to the tender, all-white meat with no bones that make them perfect for dipping and eating by hand.
The names “fingers” and “fillets” refer to the long, thin strip shape of the cut pieces of meat.
While Australians may call them “chicken strips”, in the U.S. “chicken strips” often means sliced chicken breasts, while tenders specifically means the tenderloins.
Are There Different Grades of Quality?
Yes, there are differences in quality between commercial breast tender products. Higher quality tenders will have traits like:
– Color: Pale pink or white color without discoloration
– Fat content: Low fat content without a lot of visible streaks of fat
– Size: Large, uniform pieces that aren’t small or shredded
– Texture: Smooth, tender meat without dryness or chewiness
– Ingredients: Minimum added ingredients without a lot of fillers or preservatives
Mass-produced tenders found in things like frozen chicken finger boxes often end up with inferior meat. Opting for fresh, natural tenders ensures you get premium meat.
You can find premium breast tenders in butcher cases at higher-end grocers or order them from online meat purveyors. They focus on sourcing high-quality chicken known for their tender breast meat.
Many premium chicken brands like Bell & Evans, Maple Leaf Farms, and Mary’s Ranch offer packaged breast tender products. These advertise being “all-natural” with no added ingredients.
So check the quality, ingredients, and source when purchasing tenders. Paying a little more guarantees the best tasting, highest quality meat.
Quality Grades like A, B, C
The USDA does not grade chicken cuts like tenders for quality. However, some producers assign their own grades:
– Grade A: The highest quality with best appearance, texture, and color
– Grade B: Good quality but may have slight imperfections
– Grade C: Lower quality with more variation in size, color, and fat streaking
Buying Grade A breast tenders will ensure the most premium eating experience.
Are Breast Tenders Healthy?
Yes, chicken breast tenders are considered a healthy meat choice, especially when compared to red meat and processed meats like hot dogs and bacon. Some health benefits include:
– Low in fat and calories. An 85 gram serving has around 130 calories and 2 grams of fat.
– High in protein. The same serving has 26 grams of protein for strong, lean muscle maintenance.
– Source of nutrients like niacin, selenium, vitamin B6 and phosphorus.
– Lower in saturated fat compared to dark chicken meat.
– Can be part of a balanced, high protein diet for weight management or athletic training.
– Provide vitamins and minerals lacking in other common kid-friendly foods like nuggets and fries.
The biggest health issue with tenders is the way they are prepared. Frying in oil adds a lot of fat and calories. Baking, grilling, or air frying are healthier cooking methods.
For best nutrition, look for fresh tenders without breading or added salt and sugar. Season them simply with herbs, spices, and a touch of oil.
Nutrition Information
Here is the nutrition content in 100g of raw, boneless, skinless chicken breast tenders (source: USDA):
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Fat | 3.6 g |
| Saturated Fat | 1 g |
| Protein | 31 g |
| Cholesterol | 85 mg |
| Sodium | 74 mg |
As you can see, breast tenders are high in protein while being very low in fat and calories compared to other meats. They make a nutritious addition to a healthy diet.
Common Uses for Breast Tenders
Chicken tenders are valued for their versatile flavor and texture. Here are some of the most popular ways to eat them:
Appetizers
Chicken tenders make easy party finger foods. They can be served:
– Breaded or fried
– With dipping sauces like barbecue, ranch, honey mustard, or buffalo sauce
– On skewers as chicken satay with peanut sauce
– In slider sandwiches
– In nachos or tacos
Salads
Sliced or diced tenders can add protein to leafy green, grain, pasta, or fruit salads. The mild flavor pairs well with any salad dressing.
Sandwiches
Chicken tenders work well in sandwiches and wraps. They can be grilled or fried for chicken sandwiches or cut up for chicken salad sandwiches.
Main Dishes
Larger tenders can be baked, grilled, or sautéed just like chicken breasts for entrees. They work well in stir fries, pastas, skewers, and casseroles.
Kid-Friendly Meals
Chicken tenders are a popular choice for kids meals. They are tasty, convenient finger food. Kids love dipping them in sauce or having them in items like chicken nuggets.
So breast tenders can easily be incorporated into appetizers, salads, sandwiches, main dishes, and kid-friendly items. Their uniform size, boneless texture, and mild taste make them extremely versatile.
Is It Easy to Cook Breast Tenders?
Yes, breast tenders are one of the easiest parts of the chicken to cook. Their thin shape means they cook quickly and evenly. They can be prepared in about 5 to 15 minutes depending on the method.
Some simple cooking methods include:
Baked
– Preheat oven to 400°F
– Place raw tenders on baking sheet
– Bake 12-15 minutes, turning once, until cooked through
Sautéed
– Heat small amount of oil in skillet over medium heat
– Cook 4-6 minutes per side until browned and 165°F internally
Grilled
– Heat grill or grill pan to medium-high
– Grill tenders 4-5 minutes per side with grill marks
Air Fried
– Preheat air fryer to 390°F
– Air fry for 8-10 minutes, flipping halfway
Breaded/Fried
– Coat tenders in breading or batter
– Deep fry at 350°F for 2-3 minutes until crisp and golden
They cook much quicker than chicken breasts. Just watch internal temperature and doneness instead of relying on cook times.
For added flavor, season them before cooking with spices, herbs, sauces, or marinades. They absorb flavors well.
What is the Best Way to Cook Breast Tenders?
While deep frying makes the crispiest tenders, the healthiest cooking methods are:
Baked
Baking maintains moisture and texture without adding fat. Bake at 375-400°F on a lightly greased pan until 165°F internal temperature.
Grilled
Grilling lends great char flavor. Use medium high heat for tender, juicy results.
Air Fried
Air frying mimics deep fried crispness in a fraction of the oil. Air fry breaded or plain tenders at 380-400°F shaking occasionally.
Sautéed
Pan searing in just 1-2 tsp oil produces nice browning. Cook over medium-high heat until cooked through.
For best results, don’t overcook. Cook just until tenders reach 165°F internally and flesh is opaque throughout.
Let rest 3-5 minutes before cutting to allow juices to redistribute. Enjoy them plain, with dipping sauce, in a dish, or on a sandwich!
Do’s and Don’ts for Cooking Breast Tenders
Do…
– Pat dry before cooking for better browning
– Use a meat thermometer to test doneness
– Allow to rest after cooking
– Slice against the grain of the meat fibers
– Store leftovers covered in fridge up to 4 days
Don’t…
– Overcook past 170°F internal temperature
– Cook frozen tenders – thaw first for even cooking
– Crowd too many in the pan – cook in a single layer
– Cut tenders before cooking – keep them whole
– Leave out at room temp more than 2 hours after cooking
Following these tips will help you achieve the best results when cooking breast tenders. Taking a little extra care guarantees tender, juicy, and safe chicken every time.
Conclusion
Chicken breast tenders provide a versatile, lean cut of meat perfect for everything from kids’ meals to gourmet dishes. Since they contain no bones, tenders offer great convenience for snacking, dipping, shredding in salads, and slicing for sandwiches or wraps. Their quick cooking time and mild flavor make breast tenderloins an easy dinner win. Opting for premium quality fresh or natural tenders guarantees the best tasting chicken. Cook them using healthy methods like baking, grilling or air frying to enjoy the full benefits of this lean, protein-packed meat.