Poultry

Tender

The tender (tenderloin) is the thin strip of muscle on the underside of the breast—naturally portioned for fingers, kebabs, and quick sautés. More tender than the main breast lobe and faster to cook. Marinate briefly, skewer or pan-fry hot and fast, and serve immediately. Ideal for kids’ plates and for tempura or breaded tenders. Overcooking turns them stringy. Remove the white tendon if it bothers the bite.