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

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)

www.yadachef.com

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,...

Pasta with Smoked White Fish, Tomatoes and Garlic Recipe

This recipe was originally written for smoked white fish. Our clients wanted fresh salmon so we roasted some salmon fillets. You get the recipe 2 ways Serves 4-5 1pound/450g linguine OR penne pasta 6 tablespoons/90ml olive oil 3 large shallots, finely chopped (about 3/4 cup/180ml ) 1 1/2 tablespoons/22ml finely chopped garlic 1 1/2 pounds/675g cherry tomatoes, halved (about 24 tomatoes) large handful fresh parsley, finely chopped r 3/4 teaspoon/4ml dried crushed red pepper (Optional) *18 ounces/510g smoked whitefish (chunks),* skinned, boned, coarsely flaked (original) or *18 ounces/510g fresh salmon fillets skinned olive oil to drizzle salt and pepper Preheat oven to 400F/200C/Gas 6 On a lined baking sheet place the salmon fillets. Drizzle with olive oil and season both sides with salt and pepper. Place in preheated oven and bake for 10-15 minutes, making sure you can flake the fish, but it is still slightly undercook...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different forms. Cubed, minced and pureed. This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes 1 teaspoon/4 grams salt 1/4 teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika Trim the turkey if not trimmed alread...

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul September 11th, 2020 Cookware , Grilling & Outdoors Aluminum foil – sometimes incorrectly called tin foil – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little dull at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives. Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of metal foil or metal leaf composed of an aluminum alloy containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended applicati...

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 ...

2024 Passover Menus For Delivery

YaDa Chef’s 2024 Passover Menu The following menus are for delivery. Restrictions, delivery fee (if applicable) and availability apply. We also provide in-house personal chef services. Call +1 954-367-9232 or + 1 561-285-7466 or email info@yadachef.com for more information. Ashkenazi – INFLUENCED Menu 1 - Serves 8-10 $433 Traditional Chopped Chicken liver with Matzo points Cabbage and Carrot Coleslaw Pickled Beet Salad Gefilte Fish Loaf with Fresh Horseradish Vegetable or Chicken soup with Matzo Balls Traditional Roast Chicken with 40 Cloves of Garlic Traditional or Sweet Potato Kugel Roasted Mixed Vegetable or Carrot Kugel Menu 2 - Serves 8-10 $487 Traditional Chopped Chicken liver with Matzo points Cabbage and Carrot Coleslaw Pickled Beet Salad Gefilte Fish Loaf with Fresh Horseradish Vegetable or Chicken soup with Matzo Balls Traditional Beef Brisket with dried cranberry and Gravy Traditional or Sweet Potato Kugel Roasted Mixed Veget...

Eat Your Vegetables - They Are Good For You

There's no question that eating three to five servings of fruits and vegetables daily will improve your health. But more and more experts are saying healthy eat ing is not only about how many servings you eat. It's about the variety you pick, too. Eat a diet of solely white foods, and you'll miss key nutrients your body needs—even if your palette includes cauliflower, onions, and mushrooms. Adding a multivitamin doesn't cut it either. "People will say, 'I'm taking a multivitamin, so I don't really need to eat these,' " says Karin Hosenfeld, RD, LD, a dietitian in private practice in Dallas, but she says scientists don't know whether whole foods may offer undiscovered benefits that vitamins don't. "We do know for sure that if you don't eat your fruits and vegetables, you're not getting your fiber, and that's [helping keep] your blood sugar down." Every one of your meals doesn't have to be multicolored...

How to Understand Fruit and Vegetable Lables

Be A Sticker Do not be confused on the codes you see when buying produce. These codes are often the bane of any supermarket checkout employee's existence. The four-, sometimes five-, digit code is punched in for each produce that is bought, signifying to the computer how much it either costs per pound or by number of items. While they are a pain to learn, the codes signify certain types of produce. 4 digit code starting with a 3 or 4 = conventionally grown 5 digit code starting with a 9 = organic 5 digit code starting with an 8 = genetically modified personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Ketchup Recipe, Healthy and Homemade

A natural and simple homemade ketchup recipe that kids love. Ketchup is one of the most kid-friendly foods out there, and some kids will eat anything with ketchup on it. Whip up a batch of ketchup in your kitchen and avoid harmful ingredients. Serves: 8+ Ingredients 18oz/510g organic tomato paste ½ cup/125ml apple cider vinegar 1 teaspoon/4ml garlic powder 1 tablespoon/15ml onion powder 2 tablespoons/30ml raw honey 2 tablespoons/30ml molasses 1 teaspoon/5ml Sea Salt 1 teaspoon/5ml dried mustard powder A pinch of each of the following (to taste): Cinnamon, cloves, all-spice, cayenne 1 cup/250ml of water Optional: 1 teaspoon/5ml powdered chia seeds (powder in food processor or blender) for thickness Instructions Put the ingredients in a blender or food processor and blend well. Put in fridge to let flavors meld overnight or at least two hours personal chefs and event catering Miami + Miami Beach + Fort Laud...

YaDa Chef Private and Personal Chefs

Search This Blog