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Food Lens

Food Lens · Protein

Chicken tenders

Mild and tender, taking on breading or marinade easily.

Lens analyzed

Chicken tenders are the small, tender strip of meat from beneath the breast, sold raw and separate rather than as part of a whole breast. Their uniform shape cooks quickly and evenly, which makes them popular for breading and frying. Being a single small muscle, they're naturally more tender than the rest of the breast.

Where it comes from

The tenderloin strip has always existed as part of the chicken breast, but selling it separately became a distinct grocery product as demand grew for quick-cooking, kid-friendly cuts. It became closely associated with breaded, fried tenders as a restaurant and home-cooking staple across North America.

Buying it

Look for tenders that are pale pink and moist-looking without gray patches or a strong smell. Check the package date, and choose one that feels cold and firmly packed rather than sitting in excess liquid.

Storing it

Keep raw chicken tenders in the coldest part of the fridge and cook or freeze them within about three days of purchase.

Keeps about 3 days in the fridge.

Recipes that use chicken tenders

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