Whether you’re cooking at home or looking for a restaurant for dinner, you may not initially think too hard about what cut of chicken you might be eating later. Most folks know whether they prefer the white or dark meat when it comes to their Thanksgiving turkey. The same principles apply to chicken, so if you prefer white turkey meat, you probably prefer white chicken meat too. But you can get even more specific: What about the difference between chicken breasts and tenderloins?
Technically speaking, breasts and tenders are both white meats, but there are still many differences between them. Let’s take a look at the chicken tenderloin vs. chicken breast.
Texture
It’s right there in the name: tenderloin. This is the cut of meat that is under the breastbone. It doesn’t get used very often compared to the chicken breast, which is a pectoral muscle, so the tenderloin is going to be softer and more delicate than the breast. The fast-casual chain Huey Magoo’s calls it the best 3 percent of the chicken. Which isn’t to say that a breast isn’t delicious in its own way; it is simply going to be a firmer cut of meat, which can be useful in other dishes.
The perfect chicken tender texture is juicy and silky, with a fibrous meat grain that is distinctive and recognizable. When fried, the exterior coating is a perfect counterpart, with a crunch to accompany the soft interior.
Nutrition
Chicken is an excellent lean meat, no matter which cut you’re craving. It’s versatile, easily available, easy to cook, and easy to add to almost any dish. If you’re an athlete or trying to lose weight, chicken is a good meal choice because its high protein content promotes increased satiety. Not only will you feel full when you finish, but you’ll feel full for longer, and you may snack less or not at all. A protein-filled chicken meal also helps maintain muscle mass, which will keep your metabolism running.
That being said, there are still differences here between the breast and the tenderloin. A 4-ounce raw skinless chicken breast contains 136 calories, about 21 percent of which is fat. By comparison, a 4-ounce raw skinless chicken tenderloin contains 110 calories, of which only 8 percent is fat. Fat isn’t necessarily bad for you in this case. Chicken fat is a heart-healthy monounsaturated fat and helps balance cholesterol levels.
Size
A chicken breast will always be larger than a chicken tender. When you compare them side by side, the difference is pretty obvious. Chickens are bred to have large breasts, which is actually one muscle that is usually cut in two. A breast is both larger and thicker, whereas the tender is a long and narrow cut of meat.
However, even though the breast is larger, you’ll find that the tenders will usually cost more. That’s because there are only two small tenderloins per chicken. It really is a premium cut of meat.
Preparation
Tenderloins are great for searing and sautéing in a skillet, especially when you want a quick meal (more on timing later). You can grill tenders or air-fry them to seal in their natural juiciness. If you’re cooking chicken breasts, since their texture is firmer, roasting or grilling your chicken is better since they’ll be less likely to dry out due to their size. If you want to grill your tenders, pay close attention and set a timer to make sure you don’t overcook them and dry them out.
Since the tenderloin is naturally tender and inclined to cook quickly, pay attention to the temperature of your chicken even before you set it in the pan. Let it thaw in the refrigerator, and when you’re ready to cook, let the chicken rest at room temperature on your kitchen counter for 10 to 15 minutes before cooking. This means your chicken won’t be super cold and won’t cook unevenly. You don’t want the outside to brown while the inside is still chilly!
The cook time for a chicken tender is typically shorter than that for a chicken breast. Not only does a chicken tender tend to be smaller than a breast, but because breast meat is denser, it takes longer for the heat to permeate them all the way through. A tenderloin only requires about 5 to 7 minutes of cook time in a pan on the stovetop, while a breast requires 8 to 10 minutes.
Whether you’re cooking chicken tenderloin vs. chicken breast, make sure the meat gets to an internal temperature of 165 degrees. When you are finished cooking, let the chicken rest for 5 to 10 minutes before you serve or further prepare the meat. This will help seal the juices in.
Versatility
Both chicken tenderloin and chicken breast are mild and take on the flavor of whatever spices, marinades, or sauces you use. Of course, this has led to them being popular cuts worldwide. If you really want the flavor of the chicken to pop, the method is similar for both the breast and the tenders: Make sure you don’t overcook the meat, and take it out of the oven or off the stovetop as soon as it hits 165 degrees internal temperature at the thickest spot.
Depending on what dish you’re planning, using tenders can cut down on some prep time if you’re making skewers or looking for something dippable. They’re already exactly the size they need to be, no knife required.
Of course, if you really want to cut down on cooking time, you can visit your favorite chicken restaurant. Restaurants like Huey Magoo’s Chicken Tenders specialize in serving high-quality, delicious chicken every single day. Whether you’re looking for breaded or grilled, a main entrée or a punch of protein in a salad or wrap, their chicken is sure to hit the spot.
*image supplied by Huey Magoo’s
