Name: Chicken tenderloin, also called chicken tender or chicken inner fillet — a small, tender, strip of lean meat that lies loosely under the main breast muscle (the pectoralis minor), usually 10 to 15 cm long, with a thin white tendon running through it.
Description
The tenderloin is a separate muscle from the breast, and it is the most tender part of the bird, which is why it was named. It is popular for chicken fingers, goujons, strips, satay and quick stir-fries, and is sold as a convenient, pre-portioned cut, often at a higher price per kilogram than the whole breast.
Tenders are very lean and mild, and cook within a few minutes, so are easy to overcook. The white tendon running through the centre becomes tough when cooked, and is removed by cooks who want the best result.
Main nutrition value
Chicken is a good source of high-quality protein, niacin, vitamin B6, selenium and phosphorus. Tenderloins are very lean, with little fat.
How best to be consumed
Tenderloins cook in minutes, and are best not overcooked.
- Pull out the white tendon by gripping it with a paper towel and sliding a knife along it.
- Coat in seasoned flour, egg and breadcrumbs, and bake or fry for chicken fingers.
- Skewer and grill with a marinade for satay, or stir-fry in 3 to 4 minutes.
- Cook to 74°C, and rest briefly.
- Use in wraps, salads, curries and kids' meals.
Overconsumption could cause…
Chicken tenderloins are healthy in food amounts.
- Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
- Dry meat from overcooking.
- Added salt, fat and calories in breaded and fried chicken fingers.
- Welfare, environmental and sourcing concerns with intensive farming, so many shoppers look for higher-welfare, grass-fed or organic labels.
Wikipedia — Chicken as food, used for origin, naming and history: https://en.wikipedia.org/wiki/Chicken_as_food
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