- (cooking, usually in the plural) A deep-fried strip of chicken without bones or skin.
- (cooking) A flap of chicken meat found on, and easily detached from, the breast.
2005, Diane Phillips, chapter IC, in Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining, page 312:
- I like to remove the chicken tender, the flap underneath the breast, then flatten the chicken breasts between sheets of plastic or waxed paper.
- 2008, Elizabeth Alston, Editors of Woman's Day, The Woman's Day Cookbook for Healthy Living, page 114,
- When you buy breast halves, you may find a long, thicker piece on one side; it is called the chicken tender. In today's markets, tenders are often sold separately. But if you do find breasts with tenders intact, you may want to pull them off (the breast will cook more evenly), wrap airtight and freeze until tou have enough to make a meal.
2011, Janice Cole, chapter IC, in Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes, page 152:
- The chicken tender, or tenderloin, is the long piece of muscle that runs under the chicken breast, close to the bone. The meat is extremely tender and delicate, making it a perfect choice for stir-fries.
- (deep-fried strip of chicken): chicken finger