Chicken tenders, also known as chicken strips or chicken fillets, are a popular chicken product made from the pectoralis minor muscles of the chicken breast. Here’s a quick rundown on what chicken tenders are and what part of the chicken they come from:
What are chicken tenders?
Chicken tenders are elongated cuts of chicken breast meat that have been battered or breaded then deep fried or baked. They are a staple menu item at fast food restaurants, pubs, and chicken-focused casual dining establishments.
Tenders are preferred over nuggets by some due to their larger size, which allows for a meatier mouthfeel and texture when bitten into. The breading on tenders also tends to be lighter than on nuggets.
Tenders can be eaten on their own, used in chicken sandwiches or wraps, or served as an ingredient in various dishes like salads, pasta, or pizza.
Which part of the chicken do tenders come from?
Chicken tenders come specifically from the pectoralis minor muscle of the chicken breast. This muscle sits underneath the larger pectoralis major muscle that makes up the bulk of the breast meat.
The pectoralis minor is a narrow, tapered strip of meat that extends across the breast close to the bone. When removed from the breast intact, the tapered shape lends itself well to being cut into long, tender strips.
This specific muscle is targeted for tenders because it naturally has more tenderness and flavor than the larger, firmer pectoralis major muscle. It also has some natural division between muscle fibers that helps separate it from the breast meat.
Why are tender cuts preferred?
The pectoralis minor muscle is chosen for tenders because of its inherent tenderness and flavor. Some key reasons this cut stands out:
- Less used – The pectoralis minor is not as heavily used by the chicken compared to the major breast muscle or leg and thigh muscles. Less use makes it more tender.
- Thinner muscle fibers – The tapered shape features thinner muscle fibers, which cook up tender compared to thicker breast fibers.
- Fat content – The pectoralis minor contains slightly more fat and connective tissue than the breast meat, adding moisture and flavor.
- Quick cooking – The thin profile allows the tenders to cook up quickly and evenly for optimal tender texture.
These attributes allow the pectoralis minor cuts to be cooked for a shorter time than other cuts without drying out or becoming tough. The result is a tender, juicy, and flavorful chicken strip that lives up to its name.
How are chicken tenders processed and prepared?
To produce tenders, the pectoralis minor muscle is removed from the breast intact through careful knife work and cutting along the natural muscle division. From there, a few steps are followed to prepare the tenders:
- Trim – Excess fat, cartilage, and sinew are trimmed off.
- Cut – The tapered strip is cut widthwise into several long strips.
- Marinate – Strips may be marinated in seasoned liquid to impart flavor (optional).
- Bread – Strips are coated in flour dredge, egg wash, and breading for texture.
- Cook – The tenders are fried or baked until cooked through and crispy.
The end result is an even set of chicken strips ready to enjoy as finger food or in any recipe calling for boneless chicken breast.
Conclusion
Chicken tenders get their name from the specific tender, tapered pectoralis minor muscle they are cut from. This delicate strip of breast meat produces especially moist, flavorful cuts that live up to their tender name. Careful prep work maximizes the natural advantages of this tender muscle to deliver a go-to product that chicken lovers look for on menus everywhere.