Chicken Tenders: Boneless, Skinless, Tendon-less Chicken Tenderloin Containing up to 15% of a solution of Water, Salt, and Sodium Phosphates. Eggs: Whole Eggs, Citric Acid, 0.15% water added as a carrier for Citric Acid, Citric Acid added to preserve color.

Our Chicken Tenders are dipped not once, but twice in house-made batter. Then they're tossed in seasoned flour and breaded by hand.

pectoralis minor muscles The whole or half of the breast deboned. Also known as chicken fingers, chicken goujons, chicken strips or chicken fillets, tenders are chicken meat prepared from the pectoralis minor muscles. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).

(If you see something referred to as “chicken strips,” they are probably chicken fingers.) These are not to be confused with chicken tenders, which are made from an actual cut of meat: the pectoralis minor, a small muscle that runs directly under the chicken breast. This is also called the “inner filet.”

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.

Chicken nuggets are "further processed products." Tenders are made from the tenderloin of the bird.

Breadings are described as dry coatings and are not to be confused with batters, which are wet coatings. Both coatings envelop the meat and should stay intact during the cooking process.

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.

Processed meats can be found almost everywhere food is served or sold. Restaurants use them in their dishes and grocery stores stock their freezer and refrigerator aisles full of sliced deli meats and frozen chicken tenders. Food stalls at sports events and stadiums feature processed meats like burgers and hot dogs.

The terms "fingers," "tenders," and "strips" are often used interchangeably to refer to breaded, fried chicken tenders. Although sizes and cuts can vary, tenders, fingers, and strips all can be made from the tenderloin of the breast.

Chicken fingers (also known as chicken goujons, chicken strips, chicken tenders, chicken nuggets or chicken fillets) are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major).

Downsides. Not all types of chicken are created equal. For example, fried and breaded varieties like chicken nuggets, popcorn chicken, and chicken tenders are typically high in unhealthy fats, carbs, and calories ( 11 ). Some types of chicken are also heavily processed, such as lunch meats.

So, for now, save processed meats for special occasions and choose fresh meats most of the time. The pictures above show the least processed chicken – roasted chicken – to more processed meats – chicken nuggets (added fat, salt and breading) and chicken sausage (typically added salt, fat and nitrates).

First, the raw chicken is lightly coated in flour, which absorbs excess moisture and helps the next layer adhere. Second, the chicken is dipped in beaten egg. And third, the cutlet is coated in fresh breadcrumbs, which cling evenly to both sides thanks to the coating of egg.

Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.

The Bottom Line Chicken breast is a large muscle located on the underside of the chicken while the tenderloin is a smaller muscle located between the breast and the breast bone itself. The tenderloin is smaller and more tender and has a slightly higher fat and sodium content.