Chicken Tenders?

[shscharles]

OK, I keep seeing recipes using "chicken tenders". What, exactly are these? I've been making the assumption that they're cut up chicken breasts, but why would one buy meat already cut up for them? Anyone got an answer?

TIA:rolleyes: ;)

[valchemist]

I am not sure but...

when you buy boneless skinless breasts, you know how there is that small flap thing that is attached to the breast? well, I think that is the "tender." you can find them packaged separately in some stores. but when a recipe calls for tenders, I usually just cut up chicken breasts into strips resembling what I have described above as a tender.

[TerriS]

They're a little thinner than a chicken breast, so a little different. And you can get them packaged separately in the store.

[NancyR]

Yep, you are right. "Chicken tenders" sometimes called chicken tenderloins are cut up white meat. Why would anyone buy already cut up meat? Mainly, of course, for convenience but they are also very nice because there is absolutely no waste. They sell bags of frozen ones at Sams and Costco that are really nice. Don't be grossed out by the price. You do pay extra for the convenience but when you factor in how much you would throw away by doing it yourself I think it is usually worth it.

[beejayw1]

Picture a roasted chicken.

Inagine you're carving the breast.

There's the big flap of muscle the corresponds to our pectorals right there. If you slice down beside the breastbone and peel those away, there's a little strip of meat, about 5" long and maybe 1" around, that is right next to the rib meat. That's the 'chicken tender'.

If you can't find them in a grocery store (it would have to be a grocery store that's out of touch with everything!) you can substitute strips of chicken breast cut WITH the grain. Note: chicken tenders have a rather unpleasant piece of ligament at one end. Cut it out if you use them.

[shscharles]

Thanks, everyone!
:)

[clairea]

Originally posted by valchemist
I am not sure but...

when you buy boneless skinless breasts, you know how there is that small flap thing that is attached to the breast? well, I think that is the "tender." you can find them packaged separately in some stores.

I think Val is right. When I buy boneless skinless breasts, I usually pull these pieces off and freeze them. When I need chicken "tenders" I use these if I have them in the freezer, otherwise I just cut up chicken breasts. The tenders I can buy packaged separately are this same piece, not just sliced up breast meat.

Claire

[Mimeea]

I use Trader Joe's frozen tenders. They're less expensive than the supermarket, but still more than TJ's frozen chicken breasts. They come in a resealable bag, so you can use small amounts if you need to and stick the bag back in the freezer.

[SusanMac]

Because they're thinner than the breast, they are *perfect* for skewers (like making a chicken satay). If it's a skewer recipe, I'll definitely use tenders. If not, I'll just cut up my own chicken breast.

[shscharles]

OMIGOSH! I missed something at Trader Joe's!? OK...Ice Chest in the car and I'm off...Thanks everyone for answering my query and making my day! LOVE Trader Joe's!:D

[memartha]

I have to agree with Diana about the "ligament" running through the chicken tenderloin. To me, it defeats the purpose of this convenience food, as it's a pain to remove. And I don't like crunching into it when the chicken's done. So I usually substitute my own cut up strips of breast meat. Martha

[crazycook]

with the ligament facing the cutting surface--grab the ligament with fingetips of one hand (note--not the easiest thing to do--easier if you have nails ;-) ), rest the blunt end of a knife on the ligament (holding it tight against the board) end and scrape down the length of the tender--comes off every time, with no problem.

Anna :)