Poultry cut: where it is, price, recipes
Chicken tenderloin (tenders)
The small strip tucked under each breast, against the breastbone, with a pearly tendon you can pull out with a fork. Tender and done in three minutes, it is the real chicken tender, the one kids ask for breaded.
- Pan-seared
- Poached
$9/ lb
- In French
- Aiguillette
- Japanese side
- Sasami (tenderloin)
- Where it sits
- Breast. Every breast hides a tenderloin, the small muscle along the breastbone that peels away by hand.
- Tenderness
- 5/5
- Flavor
- 2/5
- Marbling
- 1/5
- Price
- $9 / lb ·
- Actual size
- ~12 cm
Compared with its neighbors
Compared with Chicken breast, Chicken tenderloin (tenders) is more tender (5/5 vs 4/5) and costs $2 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Chicken tenderloin (tenders) | 5/5 | 2/5 | 1/5 | $9 / lb | Pan-seared, Poached |
| Chicken breast | 4/5 | 2/5 | 1/5 | $11 / lb | Pan-seared, Poached, Grilled, Roasted |
