Chicken Tenders

The chicken tenderloin (often just called “tenders”) is a specific strip of meat located on the underside of the chicken breast. Here’s how it differs from the breast itself:

Location & Shape

Tenderloin: A small, thin, elongated strip of meat attached to the underside of the breast.

Breast: The large, meaty part on the top of the chicken, usually boneless and skinless when sold separately.

Texture & Tenderness

Tenderloin: Extra tender (hence the name) because it’s a muscle that does very little work.

Breast: Lean and mild, but can dry out faster than the tenderloin if overcooked.

Cooking Uses

Tenderloin: Ideal for quick cooking, frying, or grilling because it’s smaller and cooks faster.

Breast: Great for roasting, baking, slicing, or recipes requiring larger pieces of meat.

Flavor

Both are mild in flavor, but the tenderloin can feel slightly juicier due to its smaller size and higher moisture retention.

In short, the tenderloin is basically the juicier, more delicate strip under the breast, perfect for fast-cooking dishes like chicken fingers or stir-fry.