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

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.

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).

Chicken tenders or chicken tenderloins are the little strips of meat that are tenuously attached to the underside of each breast (and thus sometimes called “hanging tenders”), so every chicken has two tenders.

Tenders are made from the pectoralis minor, or tenderloin, of the bird. In contrast, tenders - which were popularized at a New Hampshire diner in the 1970s - come from a specific part of a chicken: the pectoralis minor muscle, aka the tenderloin. "The chicken tenderloin is a white meat subset of the chicken breast.

(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.

Chicken tenders are thin strips of boneless, skinless chicken breast that are typically breaded and fried. They are often served with dipping sauces, such as ketchup, barbecue or buffalo sauce, or honey mustard.

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).

Factors Driving Popularity So why are chicken fingers such a staple of modern fast food? There are a few reasons, including convenience, versatility, and limitless flavor options. When it comes to flavors, liven it up with spices and seasonings to the breading. But the main attraction is the sauce used for dipping.

Fried chicken tenders are an excellent source of selenium, niacin, vitamin B6, and phosphorus, each providing more than 40% of your daily value set by the FDA.

Factors Driving Popularity So why are chicken fingers such a staple of modern fast food? There are a few reasons, including convenience, versatility, and limitless flavor options. When it comes to flavors, liven it up with spices and seasonings to the breading. But the main attraction is the sauce used for dipping.

They contain a good amount of protein, along with vitamin B12, iron, copper, zinc, and other nutrients. And even setting aside the nutritional health benefits, chicken tenders are just chicken-tending delicious!

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.

A Manchester, New Hampshire restaurant called The Puritan Backroom, they invented chicken tenders in 1974.

The invention of the chicken tender as we know it today is believed to have originated in Manchester, New Hampshire, sometime in 1974. The restaurant, known as The Puritan Backroom, claims to have been the first to invent the chicken dish (via The Epicentre), although this claim is heavily debated.

When executed just right, chicken tenders become a seriously tasty meal, complete with crispy breading, savory flavors, and tons of dipping sauce possibilities. They have nearly all the best qualities of bone-in fried chicken, but come with a fraction of the mess.