Ok, dumb question, but is there such a thing as a chicken tenderloin? I don't...

[dawnnys]

mean chicken tenders, but that inside part of a chicken breast that is soooooo much more tender than the rest of the breast... is that considered a "tenderloin"?

I have often wondered that when I roast a whole chicken and find it while taking apart the cooked chicken. It usually sort of falls out of the breast when you go to cut it, resembling a large, long, skinny cone-like peice of white meat.

Figured if anyone knew, you guys would! TIA.

 

[mimi]

I have heard that cut of meat you're describing as both

the chicken tender and the chicken tenderloin.

 

[ruthsf]

Dawn, I've heard the same references as Mimi...

just don't know if that's an industry standard or not.

 

[michael-in-phoenix]

It is the long, thin, somewhat conical muscle underlying the main breast muscles.

Commonly known as "chicken tenders".

Michael

 

[dawnnys]

Thanks Michael, Mimi, and Ruth. In most restaurants where I have ordered...

chicken tenders, they are DEFinately not using that peice of meat (not at all that tender). But I suppose they use the term rather loosely, when they really mean "strips of chicken breast". At least the cheap restaurants we usually go to ;o)

Good to know, though. Thanks.

 

[marg-in-pa]

For some reason none of us remember, we always called it the "bird" and it makes the best>>

" adult" chicken fingers which are chicken fingers made with seasonings that most kids would not dig, and served with a plum sauce instead of bar-b-que sauce or ketchup.