Protein Food
Chicken Tenderloin
About This Entry
Chicken tenderloin is the narrow strip beneath the breast — very tender and fast-cooking. Mild flavor suits citrusy whites, dry rosé, and uncomplicated light reds.
Beginner Guide
Remove the white tendon before cooking for better texture. Tenders cook in minutes — avoid overcooking.
FAQ
- What is Chicken Tenderloin?
- Remove the white tendon before cooking for better texture.
- How should Chicken Tenderloin be cooked for best results?
- Cook to safe internal temperature for poultry; render duck and goose fat slowly. Rest before carving or serving.
At a Glance
Group
Poultry
Classification
Animal Protein Foods
Species
chicken
Scientific name
Gallus gallus domesticus
Scientific Classification
- Display name
- Chicken Tenderloin
- Classification
- Animal Protein Foods
- Group
- Poultry
- Scientific name
- Gallus gallus domesticus
- Species
- chicken
Taxonomy
- Cut type
- steak
- Anatomical cut
- breast
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- pan sear, grill, fry
- Recommended doneness
- well done