How do you get the stuff out of chicken tenderloins?

Chicken tenderloins, also known as chicken tenders or chicken strips, are a delicious and versatile ingredient for many recipes. However, they can sometimes contain bits of fat, cartilage, and bone fragments that need to be removed before cooking. Getting the stuff out of chicken tenderloins is an important prep step to ensure your chicken strips are high quality and ready for the recipe you have planned.

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Why Do You Need to Remove the Stuff from Chicken Tenderloins?

Here are some key reasons why it’s important to remove any excess stuff from your chicken tenderloins:

Improve texture – Fat, cartilage, and bone fragments can create an undesirable chewy or gritty texture.
Enhance flavor – The stuff in chicken tenderloins can sometimes lend an off-putting flavor.
Prevent choking hazards – Bits of bone or cartilage could be a choking risk, especially for children.

Improve digestion – Excess fat and cartilage takes longer to break down during digestion.
Achieve better browning – Chicken strips will brown more evenly when the surface is clean.
Reduce mess – Melted fat and loose bits create a messier cooking process.

Taking the time to trim chicken tenderloins results in the best quality end product for recipes. The chicken will cook up tender and delicious.

How to Remove the Stuff from Chicken Tenderloins

Here is a step-by-step guide on the best way to remove fat, cartilage, bone, and other stuff from your chicken strips before cooking:

Wash the chicken. Give the tenderloins a rinse under cool running water and pat dry with paper towels. This helps remove any loose bits.

Trim off excess fat and skin. Using a sharp knife, carefully slice off any large pieces of fat or skin. Discard them.
Pull out the tough, thick pieces. Feel along the tenderloins for any rubbery or thick pieces of tendon or cartilage. Pull them out gently with your fingers.
Run your fingers along the strips. Lightly run your fingers back and forth over the surface of each strip to detect any bones or cartilage bumps.

Make small incisions to cut bits out. For any bits detected by touch, make a small incision in the meat with a knife to lift and cut out the fragment.
Double check pieces. Visually look over each chicken strip and feel with your fingers to ensure no unwanted bits remain.

With practice, you will be able to efficiently trim chicken tenderloins in just a few minutes. It makes a big difference in the enjoyment of the final dish.

Other Tips for Preparing Chicken Tenderloins

Here are some other useful tips for getting the most out of your chicken strips:

Use a sharp knife for safe, easy cutting.
Cut tenderloins to uniform sizes for even cooking.

Place trimmed strips in a sealable bag or bowl in the fridge until ready to use.
Rinse again before cooking to remove any lingering bone dust.
Pat dry well before breading or seasoning the chicken.

Consider pounding to an even thickness with a meat mallet.

What Kind of Stuff Might Be in Chicken Tenderloins?

When trimming chicken strips, you might find several types of stuff that needs removal:

Type of Stuff	Description
Fat	White fatty tissue, often attached to the underside of the strip.
Skin	The chicken’s skin, which can be rubbery when cooked.
Cartilage	Gristly, translucent, flexible tissue.
Bone	Hard bone fragments from the breast or rib bones.
Connective tissue	Thick, stringy tissue near joints and ends.
Blood vessels	Small stringy remnants of blood vessels.

Being familiar with the range of stuff you might encounter will make it easier to identify and remove it all when prepping your chicken strips.

What are the Best Tools for Trimming Chicken Tenderloins?

You don’t need any fancy gadgets to trim chicken tenderloins. Here are the basic tools that get the job done right:

Sharp knife – A quality chef’s knife is the most important tool for precise trimming.
Cutting board – Provide a sturdy surface to safely trim the chicken.

Paper towels – For drying the chicken and wiping your hands.
Storage container – A bowl or resealable bag to store trimmed strips.
Tongs (optional) – Helpful for maneuvering chicken pieces while trimming.

With just these simple, affordable tools, you can successfully remove all traces of stuff from your chicken tenderloins.

What Chicken Parts Do Tenderloins Come From?

Chicken tenderloins are long, thin strips of meat that come from a specific part of the chicken’s breast. Here is the anatomy:

The tenderloins are attached along the underside of the breast halves.

They are positioned above the ribcage, alongside the keel bone.
Each chicken has two tenderloins, one on either side of the breastbone.
Tenderloins are an elongated, tapering shape.

They are connected by thin membranes and tissue.

When removed from the chicken breast, the entire tenderloin strip can be left whole or cut into shorter strips, known as chicken tenders. They offer an especially tender and lean cut of meat.

Are There Any Risks With Raw Chicken?

Yes, raw chicken does carry some risks that are important to keep in mind:

Salmonella – Raw chicken can contain Salmonella bacteria, which causes food poisoning. Thorough cooking kills Salmonella.
Campylobacter – Another bacteria found in raw chicken that can lead to illness if chicken is undercooked or handling practices are unsafe.
Cross-contamination – Bacteria from raw chicken can spread to other foods through unsanitary practices. Carefully wash any surfaces and utensils that touch raw chicken.

You can handle raw chicken safely by following good food safety practices. Always wash hands and sanitize surfaces after working with raw chicken. Cook chicken thoroughly to 165°F as measured by a food thermometer.

Should You Rinse Raw Chicken?

Washing or rinsing raw chicken is generally not recommended:

Washing can spread bacteria onto kitchen surfaces through splashing.

Cooking chicken thoroughly will kill any bacteria present.
Any salt, rinse water, or brine will get washed off during cooking anyway.
Pat chicken dry with paper towels instead of rinsing it.

The U.S. Department of Agriculture advises against washing raw chicken. Instead, prep and handle chicken carefully to prevent cross-contamination. Soap and hot water handwashing remains important after working with raw chicken.

Can You Trim Chicken After It’s Been Frozen and Thawed?

Yes, it is possible to trim chicken tenderloins after they have been frozen, as long as proper thawing procedures are followed:

Thaw frozen chicken slowly in the fridge, allowing 1 day for every 4-5 lbs. Do not thaw at room temperature.

Once thawed, rinse chicken under cool water and pat dry.
Use normal trimming techniques to remove fat, skin, cartilage and bone fragments.
Trimmed chicken should be cooked immediately and not refrozen.

With the right thawing and handling, previously frozen chicken can be trimmed to remove unwanted stuff prior to cooking. Always cook thawed chicken right away.

What are Good Marinades for Chicken Tenderloins?

Marinating is a great way to add flavor and tenderize chicken strips. Here are some excellent marinade ideas:

Marinade	Ingredients
Lemon Garlic	Olive oil, lemon juice, minced garlic, oregano, salt
Teriyaki	Soy sauce, brown sugar, ginger, garlic, sesame oil
Jerk Spices	Brown sugar, allspice, thyme, habanero pepper, garlic, oil
Italian Herb	Olive oil, balsamic vinegar, basil, parsley, oregano, garlic
Honey Mustard	Honey, Dijon mustard, lemon juice, olive oil, garlic

For best flavor penetration, marinate chicken strips for at least 30 minutes up to overnight in the refrigerator. Pat chicken dry before cooking.

What are the Best Cooking Methods for Tenderloins?

Chicken tenderloins cook up deliciously using these quick cooking methods:

Pan frying – Fry over medium-high heat in oil for 2-3 minutes per side until browned and 165°F.
Baking – Bake at 450°F for 10-12 minutes until chicken is fully cooked.

Grilling – Grill over direct medium heat for 6-8 minutes, flipping once.
Air frying – Cook at 380°F for 8-10 minutes, shake basket halfway.
Breading/frying – Coat in flour, egg, and breadcrumbs. Deep fry at 350°F for 2-3 minutes.

Always check internal temperature to confirm chicken reaches 165°F. Avoid overcooking or strips will be dry.

What are Some Healthy Ways to Use Chicken Tenderloins?

Here are some nutritious recipe ideas that use trimmed chicken tenderloins:

Chicken vegetable stir fry with broccoli, peppers, onion, and teriyaki sauce

Chicken tacos with savory salsa, beans, cabbage, and avocado
Chicken salad wraps with leafy greens, tomatoes, shredded carrot, and light dressing
Chicken souvlaki pita with tzatziki sauce, tomato, and feta cheese

Chicken parmesan over zucchini noodles and marinara sauce
Chicken fajitas with bell peppers, onion, whole wheat tortillas, and guacamole

Chicken strips provide lean protein and pair well with veggie sides for balanced, nutrition-packed meals.

What are Some Quick and Easy Chicken Tenderloin Recipes?

These fast and easy chicken tenderloin recipes come together in 30 minutes or less:

Recipe	Prep Time
Sheet Pan Chicken Fajitas	10 minutes
Baked Chicken Tenders	10 minutes
Lemon Garlic Chicken and Asparagus	15 minutes
Chicken Finger Subs	20 minutes
Chicken Salad Lettuce Wraps	20 minutes
Easy Chicken Strips	25 minutes

With prepped chicken strips on hand, wholesome meals can be on the table fast. Get creative with global flavors, herbs, veggies, and healthy sides.

Conclusion

Knowing how to properly trim chicken tenderloins to remove excess fat, skin, cartilage, and bone ensures you end up with the highest quality chicken for your recipes. Take a few minutes to carefully wash, inspect, and trim each tenderloin using the tips provided. Proper handling of raw chicken is also key for food safety. Chicken tenderloins are so versatile and pair beautifully with fresh veggies and flavors. Get creative with quick, nourishing meals that will please the whole family.