How Many Tenders Are In a Breast? Unpacking the Truth About Chicken Cuts

November 15, 2025 •

3 min read

A single whole chicken naturally has two tenderloins, with one small, delicate strip of meat located underneath each half of the breast. Therefore, the simple answer to how many tenders are in a breast is one, per side, which distinguishes them from larger breast fillets.

Quick Summary

Anatomically, a whole chicken yields two distinct tenderloin muscles, one situated under each side of the breast. The smaller tenderloin is naturally more delicate than the larger breast meat and is often removed and sold separately. Many products labeled 'tenders' are simply breast meat cut into strips.

Key Points

Anatomical Count: A whole chicken contains two tenderloin muscles, with one tenderloin found directly underneath each half of the breast.
Tenderloin vs. Breast: The tenderloin is a separate, smaller, and more delicate muscle (pectoralis minor) than the main breast muscle (pectoralis major).
The Tendon: A true tenderloin is identified by a tough, white tendon that runs through it, which is often removed before cooking.
Faux Tenders: Many commercially available products labeled "chicken tenders" are actually strips cut from the larger breast meat, not true tenderloins.
Cooking Time: Tenderloins cook faster due to their smaller size and can be prone to drying out if overcooked, unlike thicker breast fillets.

Understanding Chicken Anatomy: The Real Location of Tenders

The true chicken tenderloin is the pectoralis minor muscle, a small, finger-like strip of meat that lies beneath the much larger pectoralis major muscle, which is the chicken breast. This smaller muscle is known for its delicate texture.

Each chicken has one tenderloin on each side, found underneath the breast and near the breastbone. This means that one anatomically correct chicken tender is located within each half of the full chicken breast. Tenderloins are often removed and sold separately due to their desirable texture and limited supply per chicken.

The Rise of the "Faux" Tender

Many products labeled "chicken tenders" in stores are not true tenderloins. Because of the high demand and limited number of true tenderloins per chicken, manufacturers often slice chicken breast meat (pectoralis major) into strips and market them as tenders. While these are still chicken meat, they may not be as naturally tender as a true tenderloin. A distinguishing feature of a true tenderloin is the white tendon running through it.

How to Separate a Tenderloin at Home

If you purchase whole chicken breasts with the tenderloins attached, you can separate them yourself. This involves locating the thin muscle strip on the underside, gently pulling it away from the breast, and carefully removing the tough white tendon.

Comparison Table: Chicken Tenderloin vs. Chicken Breast


Feature	Chicken Tenderloin	Chicken Breast
Anatomical Source	Pectoralis minor muscle	Pectoralis major muscle
Size	Smaller, thinner, and more delicate	Larger, thicker, and fuller
Tenderness	Very tender, often called the "filet mignon of chicken"	Can be tender, but becomes tough if overcooked
Cooking Time	Very fast due to smaller size	Longer cooking time, especially for whole breasts
Primary Use	Fried tenders, stir-fries, skewers	Roasting, grilling, slicing, shredding
Flavor Absorption	Pronounced flavor, but can be easily overpowered by marinades	Mild flavor that readily absorbs marinades

Cooking with True Chicken Tenders

True tenderloins cook quickly due to their delicate nature. Ideal cooking methods include fast techniques that create a crisp exterior and moist interior, such as classic fried tenders, quick stir-fries, or skewered chicken for grilling or baking. Sliced tenders are also a good addition to salads.

For additional information on the differences between these chicken cuts, refer to resources like The Kitchn(https://www.thekitchn.com/what-the-heck-is-a-chicken-tender-meat-basics-214892).

Navigating the Poultry Aisle

When shopping for chicken, look for packaging specifically labeled "chicken tenderloins" if you want the true cut. Otherwise, products simply labeled "chicken tenders" may be strips of breast meat. Buying bone-in, skin-on breasts allows you to remove the tenderloins yourself, providing both cuts.

Conclusion: The Final Word on How Many Tenders Are In a Breast

Each side of a whole chicken breast has one tenderloin underneath it. Therefore, a full, split breast yields one tenderloin and one larger breast fillet. Knowing this helps when buying and cooking chicken. True tenderloins offer exceptional tenderness, while breast meat is versatile for various dishes. Understanding the difference allows for better cooking decisions to achieve the best results.

Frequently Asked Questions

No, they are not the same. Chicken tenders are a smaller, separate muscle (pectoralis minor) located underneath the larger chicken breast muscle (pectoralis major). They have a more delicate texture.

True tenderloins can be more expensive because there are only two small tenderloins per chicken. This lower supply compared to the larger breast meat contributes to a higher price point.

Yes, you can cut your own "tenders" by slicing a boneless, skinless chicken breast lengthwise into thin strips. However, these will not be true tenderloins but rather strips of breast meat.

The white string is a tendon that connects the muscle to the bone. While it is edible, most people remove it for a better texture. It is a key identifier of a true chicken tenderloin.

True chicken tenderloins are ideal for frying due to their uniform size and delicate texture, which results in a juicy and tender final product. However, breast meat can also be cut into strips for frying.

Because they are a smaller, leaner cut, true tenderloins cook very quickly. To prevent them from drying out, use fast-cooking methods like pan-frying, grilling, or searing, and avoid overcooking.

The nutritional content is very similar, as they are both white meat from the same area. Tenderloins may have slightly more sodium and fat than plain breast meat, but the differences are generally minimal.