Chicken tenders

3 Comments

  1. Chicken “tenders” always have a tough, chewy membrane that separates the “tender” from the main breast meat. I strongly recommend removing said membrane before going any further. Cooking won’t tenderize the membrane that otherwise becomes almost inedible. In fact, it becomes even tougher with cooking. It’s somewhat akin to chewing a rubber elastic band. A minute or two with a small, sharp knife will make all the difference.






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