How do you remove tendons from boneless skinless chicken breast?

Removing tendons from boneless skinless chicken breasts can seem daunting for many home cooks. However, with the right techniques, tools, and preparation, the process can be simple and take just a few extra minutes before cooking your chicken. Here is a step-by-step guide to successfully removing tendons from boneless skinless chicken breasts.

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What are Tendons?

Chicken tendons are thick, clear/white cords that run through the meat. They connect muscles to bones and help facilitate movement. When a chicken is butchered into parts, the tendons remain in the meat. If not removed, they can create an unpleasant chewy texture when cooked.

Tendons are most prominent in chicken breast meat. This is because the breast is made up of the pectoralis major muscle which helps lift and move the wings. So there are large tendons anchoring this muscle.

While chefs often say to simply cut or pull the tendons out, it can be tricky for home cooks if you don’t know what to look for. The key is to identify the tendons, use the right technique to remove them, and properly prepare the chicken breasts for this process.

How to Find Tendons in Chicken Breasts

Tendons can sometimes be visible on the surface of a chicken breast, running horizontally through the meat. However, more often they are embedded within the breast. Here are some tips for locating them:

Press along the breast to feel for thick, rope-like structures.
Look for opaque white cords running through the meat.
Slice into the breast, the tendons will appear as thick white bands.

Stretch or bend the breast and look for resistance, that’s the tendons.

It helps to use your hands to explore the breast and get a good idea of where tendons are located before cutting. Gently pressing, bending, and maneuvering the meat makes them more apparent.

Preparing Chicken Breasts for De-Tendoning

Properly preparing the chicken breasts before attempting to remove tendons makes the process much easier.

Here are some tips:

If possible, start with whole chicken breasts with tenderloins attached. Remove tenderloins first as they contain very few tendons.
Work with breasts that are slightly cold and firm, not fully thawed. The firmness makes tendons easier to identify.

Do not fully slice breasts until checking for tendons. Keep them intact to maintain structure.
Have a sharp boning knife ready. A flexible blade helps remove tendons.

Proper prep gets you ready to remove tendons efficiently.

How to Remove Tendons

Once you have identified tendon location and prepared the chicken breasts, you are ready to remove them.

Here is the full process in steps:

Lay chicken breast smooth-side down on cutting board. Press fingers along surface to locate tendons.

Anchor breast with one hand, holding firmly to keep it steady.
With the other hand, insert the tip of a sharp boning knife into the thickest part of breast near the tendon.
Run knife under tendon at an angle to detach it from the meat. Keep blade hugging against tendon.

After separating tendon, grab it with your fingers and pull it out. Discard.
Repeat process across entire breast until all major tendons are removed.
Visually inspect breast and feel for remaining tendons. Remove any you find.

Once finished, slice breast as desired for recipe.

Pro-tip: If tendons snap or break as you cut, don’t worry. Just use fingers to grab and pull out the remaining portion.

Common Tendon Removal Mistakes

It can take some practice to get the tendon removal process right. Here are some common mistakes to avoid:

Working with fully frozen chicken. It needs to be slightly thawed so tendons can be easily felt.
Failing to anchor breast while cutting. This can lead to accidents.
Using a dull knife. The blade needs to be razor sharp to cleanly detach tendons.

Cutting too shallow and just nicking tendons. Knife needs to be fully inserted under.
Cutting too deep into meat and damaging breast. Angle blade carefully.
Leaving small fragments of remaining tendons. Check thoroughly.

With attention and care, you can avoid these errors. Taking it slowly helps get the technique right.

Specialized Tools

Using certain tools can make tendon removal easier and reduce mistakes.

Helpful items include:

Sharp boning knife – A must-have for precision cutting and separating tendons.
Cut resistant gloves – Protect hands from knife accidents while de-tendoning.
Meat mallet – For pounding chicken to flatten and spread it, revealing tendons.

Kitchen shears – If tendons won’t detach fully, shears can snip them out.
Pastry scraper – Helpful for lifting and separating tendons from the meat.

The right specialized tools can give you more control and make the job easier.

Tendon Removal Tips & Tricks

Follow these handy tips and tricks for getting the smoothest, tendon-free chicken breasts:

Cut larger breasts in half horizontally first to expose interior tendons.
Place breasts in cold water while working to keep them firm.

Pull breast in opposing directions to stretch and reveal tendons.
Use a pastry scraper to lift tendons and separate from meat.
For stubborn tendons, pound chicken with a meat mallet to weaken attachment.

If tendons pull out meat, use shears to snip them as close to edge as possible.

With practice, you’ll discover what works best for you. The more chicken breasts you de-tendon, the easier it gets.

Storing Tendon-Free Chicken Breasts

Once tendons are removed, the chicken needs proper storage until cooking to maximize freshness.

Recommended storage methods:

Raw – Freshly de-tendoned breasts can be wrapped tightly in plastic wrap and refrigerated for 2-3 days max.
Marinated – Breasts marinated after de-tendoning last 1-2 days refrigerated.

Cooked – Fully cooked breasts keep refrigerated 3-4 days. Can be frozen for up to 4 months.

Make sure cooked chicken is cooled quickly before refrigerating. Raw chicken should not be frozen with tendons still in, as they can freezer burn.

Do You Have to Remove Tendons from Chicken?

While removing tendons might seem tedious, it makes a big difference in the enjoyment of eating chicken breasts. However, it is not strictly necessary in every recipe or preparation method.

Cases where removing tendons is optional or may not be needed:

Stewing chicken – Long cooking times dissolve tendons.
Shredding chicken – Tendons shred into small unnoticeable pieces.

Chopping finely – Diced into small bits, tendons are undetectable.
Pureeing – Blending into smooth mixtures makes tendons unnoticeable.

For pan frying, baking, or grilling larger pieces, removing tendons is highly recommended for best texture and eating experience.

Cooking De-Tendoned Chicken Breasts

Once tendons are removed, the chicken breasts are ready to be cooked in your favorite recipes.

Some great cooking methods include:

Pan searing or pan frying into golden brown cutlets

Baked chicken Parmesan with breadcrumbs and sauce
Grilled chicken tacos or fajitas with bold seasoning
Chicken sandwiches layered with cheese, vegetables, and condiments

Simmered in brothy chicken noodle soup

Without tough, chewy tendons, the chicken will be tender and pleasant to eat however it is prepared. Enjoy your hard work with delicious, high-quality results.

Conclusion

Removing tendons from boneless skinless chicken breasts requires strategic preparation, proper technique, and the right tools. With some practice, you can seamlessly incorporate de-tendoning into your prep process for consistently tender and delicious chicken recipes. The extra couple minutes of effort is well worth it for smoother texture and better flavor in the final dish.