I'm not entirely sure what the prime cut of a chicken breast is, but I would hope that it's the best cut of the chicken breast. I think that means the tenders would be juicier and meaty and I would be sorely disappointed to find otherwise. Just my two cents as a consumer.
The Tenders are available in 3-piece and 5-piece orders.
Nutritional Info after the jump.
Nutritional Info - 3-piece (131g)
Calories - 360 (from Fat - 160)
Fat - 17g (Saturated Fat - 2.5g)
Sodium - 730mg
Carbs - 28g (Sugar - 2g)
Protein - 23g
Looks real good. I think these are what some people refer to as the "Tenderlon"? that is, the 99% fat free cut from the breat filet (that's what Perdue sells them as, I think)?
ReplyDeleteMakes sense to me!
ReplyDeleteI think Adam is right. There is no real "Tenderloin" on a chicken (or any foul, for that matter), but if you've ever butchered a chicken then you would see the "tender" hanging from the breast once it's been removed from the bone. You don't have to cut it off, just tug on it and it comes loose from the breast. This is what everyone sells as a tender.
ReplyDeleteAren't these just the old chicken tenders that Arby's took off their menu in favor of the popcorn chicken?
ReplyDeleteI think, but am not sure, that it's just a newer recipe than the older ones.
ReplyDeleteWhile this is the part that is usually referred to as the tenderloin most food manufacturers just use sliced up breast of chicken when making chicken tenders. Since the term 'Tenderloin' isn't directly regulated food producers can get away with calling a tenderloin any part of the main breast meat. The quality ones usually tend to only use the tenderloin for this.
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