Chicken Tenders

The tenderloin of the chicken breast, the small, naturally tender muscle that runs underneath the breast. Naturally portion-controlled, quick to cook, and mild in flavor. Excellent breaded and fried, marinated and grilled, or sliced into stir-fries and salads.

Cut Details

All-natural | No antibiotics

Tenderloin muscle | Quick-cooking

Fresh never frozen

Butcher's Tip: Remove the white tendon running through each tender before cooking by gripping it with a paper towel and pulling while holding the meat steady. Cook to an internal temperature of 165°F — they cook in 3–4 minutes given their small size.