Skip to main content

What Is That White String in Chicken Tenders? Plus, Is It Safe to Eat and How to Easily Remove It

 

fort lauderdale personal chef


Chicken strips, chicken tenders, chicken fingers—whatever you call them, they are one of the most popular foods eaten in American households. Anyone who has ever prepared chicken at home has seen that white, string-like piece hanging from the chicken tender portion of the breast. So, what is it? Read on to find out, plus learn what, if anything, you should do about it.

Chicken is one of the healthiest protein choices you can make when deciding what to cook for dinner. And chicken breast boasts great flavor with minimal internal fat, making it low in calories and still high in protein. But if you have not worked with chicken a lot, you might notice while prepping that there is a white stringy thing in the chicken breast. And you may wonder if you should remove it or if it is safe to eat.

What is that white string in the chicken breast and is it ok to eat?

The white string you see in your chicken is just a tendon. The tendon is connective tissue that helps the muscles attach to the bones, just like the tendons we have! It is entirely edible and not dangerous to consume, but it can get a bit tough or rubbery when cooked, so it is up to you whether you want to remove it or not when prepping your chicken.

What part of the chicken is the tender?

Some people think that chicken tenders are just strips cut from the breast of the chicken. But in fact, the tender or tenderloin is an independent secondary muscle that lies directly under the breast. Sometimes the whole breast is removed, which includes the tender; sometimes they are removed separately. The tender contains the visible portion fo the tendon that looks like a string.

How to remove a tendon from a raw chicken tender or breast

The tendon in chicken breast meat runs down the center of the tender and can be removed whether you are leaving the tender attached to the breast or not. To remove the tendon:

  • Place the breast (or tender) skin-side up on a cutting board, with the pointy end towards you.
  • Using a paper towel, pinch the white end of the tendon firmly between your fingers and place your chef's knife at a 30-degree angle, trapping the tendon between the knife and your cutting board.
  • Slowly, holding the tendon firmly, wiggle the knife back and forth to reveal more of the tendon, and get a better grip on it. Once you have a solid grip on the first inch or so of the tendon, you should be able to hold it firmly and slide the angled knife against the board to cut the tendon out without damaging the meat.

Alternatively, you may also place the tendon between the tines of a fork, grip the the tendon with a paper towel, and slowly pull it out of the chicken while pushing the fork downward, opposite to the direction you're pulling the tendon. The tendon will slide right out, as seen in this viral TikTok video from @raerae738 (we tried it too, and it worked!).

Do I have to remove the tendon from chicken?

You do not need to remove the tendon from the chicken. The tendon is perfectly edible and not at all dangerous. Removing the tendon is often either an aesthetic decision or done because tendons can be tough and rubbery when cooked.

What happens to a tendon when the chicken cooks?

Tendons are essentially like straps that attach muscle to the bones of the chicken. This connective tissue is very strong. When you cook it, the tendon firms up and contracts, making it slightly tougher than the surrounding meat, which is why some chefs choose to remove it before cooking. For home cooks, it can often be easier to simply eat around the tendon or remove it after cooking.

Bottom line

If you love chicken breasts, but hate that rubbery band, it isn't hard to learn to remove it before cooking. But if it doesn't bother you, you can be assured that it's not dangerous to eat! Feel like chicken tonight? Try these delicious Mediterranean Stuffed Chicken Breasts or this flavorful recipe for Chimichurri Chicken.

EatingWell

personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
info@yadachef.com | 954-367-YADA (9232)

Popular posts from this blog

September 14 is National Cream Filled Donut Day

September 14 is National Cream Filled Donut Day! Whether you enjoy chocolate, vanilla, lemon or ganache filling in your donut, today is the perfect day to enjoy these sweet treats! Donuts came to the United States in the mid-1800s through Dutch settlers that were known for their pastries. The first donut with a hole in the middle is said to be a creation of American Hansen Gregory. Thankfully, someone after Hansen made the brilliant decision to fill that hole with delicious cream filling! These were so well-liked that the Boston Creme Donut, perhaps one of the most popular cream filled donuts, became the official donut of Massachusetts in 2003. Celebrate National Cream Filled Donut Day with a stop at your local bakery for a box of fresh cream filled donuts! Or better yet, make them yourself. punchbowl private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida cate

“Quick Soda Bread” GFDF Recipe

A variation on Jacques Pepin’s Normally traditional Irish Soda Bread is made with a mixture of white and whole wheat flour along with baking soda and buttermilk.  When I was experimenting with Gluten free/dairy free recipes I ran across this and thought it made a reasonable facsimile that was easier to recreate as a GFDF recipe than the traditional one. Makes 1 Round Loaf 3 cups/375g AP Gluten Free flour mix 1 1/2 teaspoons guar gum or xantham, agar agar,  (you can try using 1 well beaten Large egg)* 1 1/2 teaspoons/7 ml salt 1 tablespoon/15ml/11.24g baking powder 1 tablespoon/15ml/12.86g baking soda 1 1/2 cups/375 ml Almond or Coconut milk 1 ½ tablespoons/22ml white vinegar 1/2 teaspoon/2 ml canola oil or any neutral oil of your choice Preheat the oven to 425 F/190 C/Gas Mark 5 Reserve 1 teaspoon of the flour, and combine the remaining flour with the salt and baking powder and baking soda in a large bowl. Mix the milk and vinegar in a measuring cup (it

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a  beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts  4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided  1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1  bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and remove wilted leave

Gluten Free No Bake Key Lime Pie Recipe

Key lime pie is a staple in southern Florida and especially in the Keys.  When I first visited Key West I OD’d on everything key lime from fudge to cakes, shakes and more .   Serves 4-6 2 cups/241g pecans (substitute any non-salted nut you prefer) 2-3 tablespoons/29-43g melted unsalted butter or nondairy equivalents 1-2 tablespoons brown sugar (more or less depending on your sweet tooth) 2- 8 ounce/225g package of softened cream cheese 1- 14 ounce/435ml/400g can sweetened condensed milk 1/2 cup/125ml key lime juice (substitute regular lime juice) 1 teaspoon/5ml vanilla zest of one lime juice of 1 lime or 1/2 tablespoon/7ml key lime juice 1 cup/250ml whipping cream, whipped Place the nuts in the food processor and run until the nuts are finely ground.  With the blade running add the sugar then the melted butter or margarine.  If making individual pies, divide the nut mixture evenly.  Press into ramekins or custard cups. If using a 9 inch/23 x 4cm pie pla

White Fish Gravlax Recipe

White Fish Gravlax Serves 4 Here is a great starter, light lunch or a fantastic item for your holiday buffet.  If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens.   Gravlax 5 ounces/145 grams white fish, bass, snapper-I used tilapia (sushi grade) 2 tablespoons/30 ml coarse salt 2 tablespoons/30 ml caster sugar 1 tablespoon/15 ml of ground black pepper 1/2 teaspoon/2 ml ground allspice 1/2 teaspoon/2 ml ground cloves 8-10 pieces of fresh dill fronds Mustard Butter 2 Tablespoons/30 ml 28g of unsalted butter, softened 2 Tablespoons/30 ml of dijon mustard. Salad 1 handful of watercress dressed with simple vinaigrette Creme Fraiche or Sour Cream Mix salt, sugar, black pepper, allspice, and ground cloves.  Liberally sprinkle on both  sides of the fish.  Lay half of the dill in a glass container.  Place the fish on top  and cover with rest of the dill.  Leave o

Italian Cream Pie Recipe

This cream pie, often served at Easter and Christmas is rich and, oh, so, good. The recipe has been handed down from my Nonna's family who came to the USA in the late 1800's The basic recipe is for a vanilla cream pie, but you can also sometimes made a half vanilla/half chocolate cream pie by melting a couple of chocolate squares into half of the Italian cream. Then, pour the chocolate and vanilla creams into the crust at the same time (easier with help) so that  they bump up against each other, but don’t mix. You can also pour the cream in two layers. 1 Quart/1 liter Milk 1 Cup/200g Sugar 3 Tablespoons/22.5g Cornstarch 8 Egg Yolks 1 Orange Peel (One Large Orange) Orange Flavouring ( we use the juice of 1/2 an orange and reduce until a thick syrup) Important: At no time should this mixture come to a boil. If it does, throw out and start over. Always stir slowly counter clockwise. From start to finish, the mixture must be stirred at all times. Combine milk, sugar, egg yolks,

Pitted vs Unpitted Olives — Which Are Better?

Q. Are there any differences in flavor or texture among pitted and unpitted brine-cured  olives? A. To evaluate any differences between pitted and unpitted olives, we gathered both green and black brine-cured olives from deli sections at supermarkets, as well as olives packed in plastic and glass containers. After tasting many samples, it became clear that the pitted olives suffered on two counts: they tasted saltier and their flesh was mushier. They also lacked the complex, fruity flavors of the unpitted kind. Here's why: Before being packed for sale, fresh-picked olives are soaked in brine for periods of up to a year to remove bitterness and develop flavor. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt. That saltier taste can mask subtler flavors. If you have the time, it makes sense to buy unpitted olives and pit them yourself

Here’s Why Southerners Love to Put Salt on Watermelon

  Does salt on watermelon make it even sweeter? It’s important to stay hydrated during the summer, but that doesn’t mean you can only get your hydration from water. Whether you’re hanging out by the beach, relaxing by the pool or playing a few rounds of soccer, you need to look after yourself. Take breaks, drink water and eat hydrating foods… like watermelon! This popular melon is a summer staple. But have you ever served it with salt? Southerners love to put salt on watermelon, and while it may sound strange, we’re here to explain why. (And it’s not even the most fun way to eat watermelon.) Why You Should Put Salt on Watermelon You’ve probably heard this a million times before, but adding a bit of salt to something sweet will actually make it sweeter. That’s why you’ll often add a pinch of salt to chocolate chip cookies or brownies. Sweet and salty go together extremely well. Think sea salt mocha cookies or mango and Tajin. There’s a reason sweet and salty desserts are so popular! Thi

Gluten Free Quick Black Bean Dip Recipe

Unexpected people arrive and there is not enough time to make something fancy, but no one wants a boring cheese platter from the store. Whip up this dip in the  food processor. Made from canned black beans, salsa, and a few spices, even someone with minimal kitchen skills will look like a pro. Quick Black Bean Dip Recipe Ingredients 2 (14 oz.) low-sodium black beans, drained & rinsed ¾ cup salsa 4 garlic cloves, minced 2 tsp fresh lime juice 1 tsp ground cumin 1 tsp water ⅛ tsp salt ¼ cup minced flat leaf parsley Instructions In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth. Add the parsley and pulse until just combined. Serve with tortilla chips or raw vegetables. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)