Chicken tenderloins are one of the most beloved cuts of meat in many households. Their tender texture and versatility make them ideal for a variety of dishes, from quick stir-fries to crispy fried chicken tenders. However, if you’ve ever prepared chicken tenderloins, you may have noticed a white thing running along one side of the meat. Many home cooks are unsure of what this white string is, why it’s there, and whether or not they should remove it before cooking.
In this article, we’ll explore in detail what the white string in chicken tenderloins is, whether it’s safe to eat, how to remove it, and how it impacts cooking and texture. By the end of this guide, you’ll have a full understanding of how to handle this part of the chicken to create the best possible dishes.
What is the White Thing in Chicken Tenderloins?
The white thing you see in chicken tenderloins is a tendon. Tendons are a type of connective tissue that attach muscle to bone. In the case of chicken tenderloins, this particular tendon runs along one side of the cut and can be easily seen due to its color and texture, which stand out against the soft, tender meat.
Many people are confused about what this white string is because it doesn’t resemble the rest of the meat. In some cases, people even mistake it for a vein or fat. However, the tendon is neither of these. It’s a natural part of the chicken’s anatomy and serves a functional role in the bird’s movement.
Why Does the Tendon Appear in Chicken Tenderloins?
The tendon found in chicken tenderloins is there because of its role in muscle function. Tendons connect muscle to bone, allowing the muscle to exert force on the skeleton and create movement. In birds like chickens, the muscles in the breast and tenderloins are particularly important for controlling movement during walking and, in some cases, flying (although domestic chickens don’t fly much). The tendon in the tenderloin is critical to helping the bird move its wings and legs.
Unlike fat, which can melt during cooking and add flavor to the meat, tendons are primarily composed of collagen and remain tough and stringy even after being cooked. This is why the tendon may not be as pleasant to chew as the surrounding tender meat. However, it’s important to note that the tendon is completely edible and poses no health risks.
Should You Remove the Tendon in Chicken Tenderloins?
One of the most common questions people have when preparing chicken tenderloins is whether they should remove the tendon. The answer largely depends on your personal preference and the dish you’re preparing. Here are some factors to consider:
1. Texture
The tendon is much tougher than the surrounding meat, which can create an unpleasant texture when chewing. If you’re preparing a dish where the tenderness of the chicken is important—such as grilled chicken tenders, chicken salads, or delicate sautéed dishes—it’s best to remove the tendon. This will ensure the entire piece of meat has a uniform texture.
However, if you’re frying the chicken in batter or breadcrumbs, the tendon may be less noticeable because the outer coating will dominate the texture. In these cases, some people choose to leave the tendon in, especially if they’re in a hurry or cooking for a large group.
2. Flavor
The tendon itself doesn’t add or detract much from the overall flavor of the chicken. It doesn’t contain fat, which is what typically adds flavor to meat. Therefore, leaving the tendon in will not significantly alter the taste of the dish.
However, because the tendon is tougher and doesn’t absorb seasonings or marinades as well as the surrounding meat, it can feel out of place in dishes that rely on an even distribution of flavors. If you’re making a dish where the seasoning and texture are key, such as grilled or sautéed chicken, you may want to take the extra time to remove the tendon.
3. Presentation
In some cases, leaving the tendon in the chicken can affect the visual presentation of the dish. If you’re serving guests or preparing a dish for a special occasion, removing the tendon can make the meat look cleaner and more polished. While the tendon is not harmful, its appearance can be off-putting to some, especially if it remains visible after cooking.
For instance, in dishes where the chicken is the star of the plate—such as pan-seared chicken tenderloins or lightly grilled chicken skewers—removing the tendon can improve the overall presentation and make the dish appear more professional.
How to Remove the Tendon from Chicken Tenderloins
If you decide to remove the tendon from your chicken tenderloins, it’s a relatively simple process. Here’s a step-by-step guide to help you do it efficiently:
- Locate the Tendon: Lay the tenderloin flat on a cutting board. You should be able to see the white string running along one side of the tenderloin.
- Grip the Tendon: Use a fork, pair of tweezers, or your fingers to grab hold of the exposed end of the tendon.
- Pull the Tendon Out: While gripping the tendon with one hand, use a knife to gently slice the meat away from the tendon. Be careful not to slice too much of the meat off. Pull the tendon as you cut to make the removal easier.
- Alternative Method: You can also use a trick involving a fork and a paper towel. Slide the tendon between the tines of a fork, then use a paper towel to grip the tendon and pull it out. This method is particularly useful if the tendon is slippery or difficult to handle.
For those who want a more in-depth look at removing chicken tendons and other tips on preparing chicken tenderloins, there are a number of online resources and tutorials. These can help make the process even quicker and easier, especially for those new to working with raw chicken.
Cooking Chicken Tenderloins with the Tendon Left In
While removing the tendon from chicken tenderloins is a popular choice for many cooks, it’s not strictly necessary. If you’re short on time or don’t mind a slightly tougher texture in some parts of the meat, you can cook chicken tenderloins with the tendon left in. Here’s what to expect:
1. Texture Changes
The tendon will remain tough and chewy, even after cooking. While the surrounding meat will become soft and tender, the tendon may feel rubbery or stringy when bitten into. In some dishes, this won’t matter as much, particularly if the chicken is coated in a thick batter or served in small pieces. However, in recipes where texture is important, the tendon may detract from the overall experience.
2. Effect on Cooking Time
Leaving the tendon in won’t have a significant impact on the cooking time. The tendon is small enough that it won’t affect the way heat is distributed through the meat. However, since the tendon doesn’t break down in the same way fat or connective tissue does, it won’t become more tender as it cooks.
3. Flavor
The tendon doesn’t absorb marinades or seasonings very well, so leaving it in won’t enhance the flavor of your dish. However, it also won’t add any unpleasant flavors. If you’re comfortable with the texture, you can leave the tendon in without worrying that it will affect the taste of the chicken.
Nutritional Value of the Tendon
Tendons are primarily composed of collagen, a protein that is often associated with joint health and skin elasticity in humans. Collagen is found in many parts of animals, including tendons, skin, and bones. Some people specifically seek out collagen-rich foods because they believe it offers various health benefits, such as improving skin elasticity and supporting joint health.
However, the amount of collagen in the tendon of a chicken tenderloin is relatively small, so it’s unlikely to have a significant nutritional impact when consumed. Additionally, because the tendon is tough and difficult to chew, many people prefer to remove it even if it contains collagen. If you’re specifically looking for foods rich in collagen, you may want to consider other sources, such as bone broth or gelatin, which contain higher concentrations of the protein.
Common Misconceptions About the White Thing in Chicken Tenderloins
There are several myths and misconceptions surrounding the white string in chicken tenderloins. Let’s debunk a few of the most common ones:
Myth 1: The Tendon is Dangerous to Eat
This is false. The tendon is completely safe to eat. It’s a natural part of the chicken’s anatomy and is just as safe as any other part of the meat. The only reason to remove it is due to its tough texture, which some people find unpleasant. However, there are no health risks associated with consuming the tendon.
Myth 2: The Tendon is a Vein
Some people mistake the white string for a vein or a blood vessel, but this isn’t accurate. Veins in chicken are much smaller and darker in color, and they’re typically removed during the butchering process. The tendon is not a blood vessel but rather a piece of connective tissue that helps the muscle move.
Myth 3: The Tendon is Fat
While the tendon might look like fat due to its white color, it’s actually quite different. Fat in chicken is softer and melts during cooking, adding flavor and moisture to the meat. The tendon, on the other hand, remains tough and stringy even after being cooked. It doesn’t add any flavor or moisture to the dish.
FAQs About Chicken Tenderloins and Tendons
To round out this guide, here are some frequently asked questions about the white tendon in chicken tenderloins:
Q: Is the white part in chicken tenderloins safe to eat?
Yes, the white tendon is completely safe to eat. However, it can be tough and chewy, which is why many people prefer to remove it before cooking.
Q: What happens if you don’t remove the tendon in chicken tenderloins?
If you don’t remove the tendon, it will cook along with the rest of the chicken. It won’t affect the flavor of the meat, but it may make the chicken tougher to chew, especially in dishes where the meat is meant to be tender.
Q: How do you get rid of tendons in chicken tenderloins?
To remove the tendon, simply grip the end with a fork or your fingers and gently slice the meat away from the tendon using a sharp knife. Alternatively, you can use the fork-and-paper-towel trick to pull the tendon out quickly and easily.
Q: Can I eat the tendon in chicken tenderloins?
Yes, you can eat the tendon, but it’s much tougher than the surrounding meat. Many people find it too chewy and prefer to remove it before cooking.
Q: Does the white thing in chicken tenderloins affect the flavor?
No, the tendon doesn’t affect the flavor of the chicken. It’s mainly a texture issue. If you prefer a more uniform texture, you may want to remove the tendon before cooking.
Conclusion
The white thing in chicken tenderloins is simply a tendon, a natural part of the chicken’s anatomy that connects muscle to bone. While it’s completely safe to eat, its tough texture can make it less pleasant to chew than the surrounding tender meat. For this reason, many people choose to remove the tendon before cooking, especially in dishes where tenderness is key.
Removing the tendon is a simple process, and doing so can improve the texture and presentation of your dish. However, if you’re in a hurry or don’t mind the tendon, you can leave it in without affecting the flavor of the chicken.
Understanding what the tendon is and how to handle it can help you prepare chicken tenderloins with more confidence, ensuring that your meals turn out delicious every time.
For more ideas on how to prepare chicken tenderloins and other cuts of meat, check out this guide to chicken tenderloin recipes or explore other culinary tips to improve your cooking techniques.