Chicken tenderloin is the small, narrow muscle located beneath the main chicken breast, commonly identified as the pectoralis minor. It is naturally tender and is often removed and sold separately as chicken tenders, tenderloins or mini fillets. In French, it may be called an aiguillette de poulet in culinary usage.
Aiguillette de poulet is generally translated as chicken tenderloin or chicken tender in English. It refers to the small inner breast muscle, not a strip sliced from the larger breast fillet.
The tenderloin is attached to the underside of the breast and usually has a small white tendon at one end. It can be separated by hand or with a knife, then trimmed according to the recipe. Its size and shape make it useful for quick cooking and portioned dishes.
Chef’s tip: Remove the tendon if it is prominent, and avoid overcooking the small portions. Keep raw poultry separate from ready-to-eat food and use a calibrated thermometer and the approved poultry cooking process.
Key distinction: Chicken tenderloin is a separate small muscle beneath the breast; it is not simply a narrow slice cut from the main breast.
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