Chicken Tenders are so good because of the fat and grease they are cooked in.
Also chicken tenders are a food that sustains you, delivering the perfect combo of crispy breading, grease, and moisture.
And because of their convenience, chicken tenders have become a staple at fast-food chains across the nation, breeding a deep sense of nostalgia.
Chicken tenders are chicken meat that comes from the chickens pectoralis minor muscles.
Chicken Tenders are made from real chicken and are 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).
There's no difference between chicken tenders and chicken Goujons other than the name.
Chicken fingers, also known as chicken tenders, chicken goujons, chicken strips, tendies 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.
A chicken tender can be a chicken finger, but not all chicken fingers are chicken tenders.
Chicken tenders are healthier than chicken wings and they are just as tasty too.
Chicken tenders (strips) are a specific cut that is peeled off from the inside of the chicken breast.
Boneless wings are usually either chunks of breast meat, or a mix of bits of chicken like chicken nuggets.
Chicken Tenders are processed meat because the chicken tenders go through a process to make them ready to sell.
Processed meats are any meats that go through a process to alter the taste or original version of the meat.
Processed meats are any meats that aren't fresh.
People typically think of processed meat as only referring to pork and beef, but this category can also include poultry (chicken, turkey, duck) and fish.
These processed meats include sausages, hot dogs, corned beef, beef jerky, canned meat, meat sauces, lunch meats and bacon.
Boneless chicken wings and chicken tenders are essentially the same thing however the only difference between chicken tenders and boneless wings is that boneless wings are usually coated with a sauce such as buffalo sauce while chicken tenders are not.
Boneless wings are cheaper because they are not actually chicken wings at all.
The boneless chicken wings are actually just chicken breast meat that’s been sliced into strips, coated and fried like bone-in (actual) wings, and sauced the same.
How many wings does a chicken have? How many drums? 4 total, 2 of each.
But you can get usually 6 to 10 boneless wings from a chicken breast. So lets do some basic math.
1 chicken can produce 2 wings, 2 drums, and lets say 8 boneless wings (average size).
Per chicken you’d have a lot more boneless wings than you would real wings.
So they get sold at a lower cost because the supply is much higher. Basic economics 101 there.
Admittedly it’s not as simple as this, because you have many markets for breast meat that aren’t boneless wings, and you have many markets for drums and wings that aren’t serving them “as-is”, and then there’s the whole white meat vs dark meat argument that white meat is healthier, and dark meat has more flavor, and then there’s the special feed that is given to some chickens to make their breast meat more bountiful, etc.
And ultimately it comes down to (admittedly complex subtitles and interactions in the various poultry markets) basic economics of supply and demand, based on the fact that chickens have physical dimensions that can only work so many ways.
Boneless wings, increasingly promoted by restaurants, are not wings at all, but slices of breast meat deep-fried like wings and served with the same sauces — a bit like a spicy Chicken McNugget.
With boneless wings, that par-cooking step is unnecessary because boneless wings cook faster than bone-in wings.
Chicken breast meat is naturally tender when compared to wing meat, and it's also thinner and less compact — especially when it's cut into small wing-sized shapes.
Slice open a boneless wing and all you see is meat, which makes them faster to cook but also not as succulent as real wings, those that have skin, bone and cartilage.
Consumers often equate the boneless version with being a healthier choice, as it contains more meat and lacks the fatty skin.