Chicken tenders, also known as chicken tenders or chicken strips, are pieces of meat that come from the underside of the chicken breast. When preparing chicken breasts, you may notice thin, stringy pieces of tissue interspersed throughout the meat. These are chicken breast tendons.
Chicken breast tendons are made up of dense, tough connective tissue. They help attach the breast muscles to the bones. When you cook a whole chicken breast, the tendons often remain intact. If you try to bite into a tendon, it will have a rubbery, chewy texture that is unpleasant to eat.
Luckily, there are a few easy ways to identify and remove chicken breast tendons so you can enjoy tender, high-quality chicken every time.
What do chicken breast tendons look like?
Fresh, raw chicken breast tendons are thin, flat, and stringy. They may range in color from white to yellow. When you cut into an uncooked chicken breast, you’ll notice these tendons running through the meat in a weblike formation.
Cooked chicken breast tendons shrink and become tougher. They resemble shriveled white rubber bands within the chicken meat.
It’s easy to distinguish tendons from the surrounding flesh when raw. However, once cooked, the tendons seem to blend in, making them frustratingly difficult to locate and remove.
What do chicken breast tendons feel like?
The best way to identify chicken breast tendons is by texture. Raw tendons have a smooth, slick feel and are very pliable. You can stretch them out easily. Cooked tendons feel much firmer and denser. They become stiff and shrivel up.
Here’s a quick tendon texture test you can do:
- Pinch a piece of chicken between your fingers. If it feels spongy, soft, and easy to tear, it’s meat.
- If you feel a sinewy, fibrous area that’s difficult to tear, it’s likely a tendon.
You’ll notice the tendons have a distinct tough, rubbery texture whereas the chicken meat is more tender and easy to pull apart.
Where are tendons located on a chicken breast?
Chicken breast tendons are concentrated in certain areas:
- Along the thinner “tail” end of the breast
- In the wedge of meat closest to the bone
- Connecting the inner fillet and outer skin
You’ll find the highest concentration of tough tendons in the tapered tip of the breast. Try to remove this portion altogether when preparing chicken.
There will be some stubborn tendons scattered throughout the thicker part of the breast too. Carefully slice the chicken to locate these.
How to remove chicken breast tendons
Getting rid of chicken tendons takes a little time and effort, but it’s worth it for the tender texture. Here are some tips:
Inspect the raw meat
Whenever possible, remove tendons from raw chicken breasts. It’s much easier to see and feel them before cooking. Just slice the breast lengthwise to open it like a book and you can easily identify and discard the tendons.
Cut against the grain
If dealing with cooked chicken, cut it crosswise against the muscle fibers. This severs the tendons so you can pull them out of the surrounding meat.
Pull tendons with your fingers
Use your fingers to pinch and pull out the shriveled tendons. Grab onto one end and gently tug to remove the entire tendon.
Pound chicken breasts
For very tendon-prone pieces of chicken, you can pound them before cooking. Use a meat mallet or rolling pin to gently break down the tendons. This makes them less noticeable after cooking.
Trim off the tapered tip
The narrower end of the chicken breast contains the highest concentration of tendons. For consistently tender meat, just cut off and discard this portion altogether.
Use a sharp knife
A sharp, high-quality knife is the best tool for precisely locating and removing chicken breast tendons. Aim for surgical precision as you slice to avoid shredding the delicate meat.
Sear, then simmer
Try searing chicken breasts at a high temperature to quickly firm up the exterior. Then, finish cooking them gently in a simmering liquid. The combination helps break down tendons for a melt-in-your-mouth texture.
Use a meat slicer
If the chicken is very tendon-heavy, try using an electric meat slicer. It cuts the breast into perfect thin slices so you can easily see and discard the tough, chewy tendons.
Tips for buying and preparing chicken breasts
Certain types of chicken breasts tend to be more prone to tough, chewy tendons. Here are some tips for getting the best quality:
- Opt for smaller, thinner chicken breasts.
- Avoid the large, plump “value pack” breasts which often have more tendons.
- Buy air-chilled chicken, which tends to be more tender.
- Look for breasts labeled “premium” or “tender.”
- Buy from a trusted butcher who can source high-quality poultry.
- Trim off the narrower, tapered tip of the breast.
- Cut each breast in half crosswise before cooking.
- Avoid overcooking chicken, which makes tendons shrink and toughen.
How to tell if cooked chicken is done
Speaking of avoiding overcooked chicken, it can be tricky to determine when those boneless, skinless breasts are fully cooked without drying out. Here are some foolproof ways to test for doneness:
| Method | What to Look for |
|---|---|
| Temperature | 165°F internal temperature |
| Color | Opaque white throughout |
| Juices | Clear juices |
| Texture | Firm, tender, but still juicy |
The moment the chicken hits 165°F, remove it from the heat. Allow it to rest for 5 minutes as the temperature rises further and the juices evenly distribute.
Undercooked chicken is unsafe, but no one wants leathery, dried out meat either. Pay close attention as it cooks to catch that moment of perfect doneness.
What if my chicken still has tendons?
Occasionally, a few stubborn tendons may elude detection. If you happen to bite into a chewy tendon while eating, simply cut that portion out and discard it. Here are some saving graces for chicken that wasn’t sufficiently detendoned:
- Coat in flavorful breadcrumbs or sauce to disguise the texture
- Shred or dice the chicken into pieces for tacos, pasta dishes, etc.
- Submerge tendon-y pieces in a flavorful braising liquid
- Use it in chicken salad or wraps where the texture blends in
- Chop and use in soups, stews, or casseroles
While tendons aren’t harmful to eat, their rubbery crunch can ruin an otherwise tender, juicy piece of chicken. Thankfully, with the right techniques, you can enjoy boneless, skinless chicken breast without getting an unpleasant surprise bite.
Conclusion
Checking for and removing chicken breast tendons is a simple process that ensures delicious, tender meat every time. Focus on buying high-quality chicken and preparing it carefully. Slice into the raw breast to easily see and pull out the translucent, stringy tendons. Or, cut cooked chicken against the grain to sever any stubborn tendons left behind after cooking. With the right tools, techniques, and a little patience, you can serve chicken that melts in your mouth.