Chicken tenderloins are a popular choice for their tender texture and ease of cooking. However, a tough, stringy tendon can sometimes mar the dining experience. This guide will walk you through several methods to remove these pesky tendons and ensure perfectly tender chicken every time.
Why Remove Tendons from Chicken Tenderloins?
Before diving into the how-to, let's understand why removing tendons is important. That tough, sinewy strand is a tendon, connecting muscle to bone. While harmless to eat, it significantly impacts the overall texture. A tendon left in will create a chewy, unpleasant bite, ruining the delicate texture you expect from a tenderloin. Removing it results in a more enjoyable and consistently tender final product.
How to Remove Tendons from Chicken Tenderloins: Step-by-Step Methods
Several methods effectively remove tendons from chicken tenderloins. Choose the one that best suits your comfort level and available tools.
Method 1: The Visual Inspection & Pinch Method
This is the most common and arguably easiest method.
- Visual Inspection: Carefully examine each chicken tenderloin. The tendon is usually a thin, whitish string running along the length of the meat, often located along one of the longer sides.
- Pinch and Pull: Gently pinch the tendon with your fingers. Use your thumb and forefinger to firmly grip the tendon's end.
- Gentle Extraction: Slowly and carefully pull the tendon away from the meat. It should come out relatively easily. If it feels resistant, use your fingernails to gently loosen it before pulling.
Method 2: Using a Sharp Knife
This method is best for those comfortable handling knives and is ideal for removing stubborn tendons.
- Locate the Tendon: Identify the tendon as described in Method 1.
- Precise Incision: Using a very sharp paring knife, carefully make a shallow incision alongside the tendon. Avoid cutting deeply into the chicken.
- Lift and Separate: Gently lift the knife, separating the tendon from the meat. Work your way along the length of the tendon, carefully lifting and separating it until it is completely removed.
Method 3: The "Tenderizing" Hammer Method (For Multiple Tenderloins)
While not directly removing the tendon, this method works by pounding the tenderloin which breaks down the tendon so that it becomes less noticeable when eating. This method is better for cooking where you aren't concerned with presentation.
- Place the tenderloin between two sheets of plastic wrap or inside a ziplock bag to prevent splatter and preserve the meat.
- Gently pound the tenderloin with a meat mallet until it flattens. The pounding will essentially break down any tendons so they become less of a problem.
Frequently Asked Questions (FAQs)
What if I accidentally cut into the chicken while removing the tendon?
Don't worry! A small, superficial cut won't significantly impact the taste or cooking process. Just proceed carefully and try to minimize any further damage.
Are all chicken tenderloins equally likely to have tendons?
The presence of tendons varies from chicken to chicken and even within the same chicken. Some may have very thin, barely noticeable tendons, while others might have more prominent ones.
Can I just cook the chicken tenderloin with the tendon still in?
You can, but it will likely result in a chewier, less tender final product. Removing the tendon ensures a better texture.
Is it necessary to remove tendons for all recipes?
Removing tendons is especially beneficial in recipes where the tenderloin is the star—for instance, grilled chicken, pan-fried chicken, or chicken salads. In dishes where the chicken is finely chopped or otherwise incorporated into a larger dish (like a casserole), the presence of a tendon is likely less noticeable and thus less of a concern.
By following these methods, you can enjoy perfectly tender and delicious chicken tenderloins every time, free from annoying and unpleasant chewy tendons. Remember to always practice safe food handling and use sharp knives cautiously.
