Is it safe to eat the chicken tendon?

January 11, 2026 •

3 min read

Over one million people in the United States get sick each year from eating contaminated poultry, but this has no bearing on the edibility of a properly cooked chicken tendon. The white, stringy tendon you find in chicken meat is technically edible and not dangerous to consume.

Quick Summary

The white, fibrous tendons in chicken are safe to eat when the meat is cooked properly, but their rubbery texture often leads people to remove them. While not harmful, their chewy nature makes them unappealing in many dishes, though they can be utilized in slow-cooked preparations to soften them and release collagen.

Key Points

Edible but Rubbery: The tendon is technically safe to eat when cooked, but its chewy, rubbery texture is often unappealing.
Collagen-Rich: Chicken tendons are a natural source of collagen, which is beneficial for skin and joint health, particularly when slow-cooked into broths.
Requires Thorough Cooking: As with all poultry, the chicken must be cooked to an internal temperature of 165°F (74°C) to kill any potential bacteria like Salmonella.
Consider the Cooking Method: High-heat cooking will make the tendon tough, while low-and-slow methods like simmering will soften it into a more palatable gelatinous texture.
Easy to Remove: If you prefer not to eat it, the tendon can be easily and safely removed from raw chicken tenderloins using a fork and paper towel.
Personal Preference is Key: Whether you eat the tendon or not comes down to taste and texture preference, not food safety, as long as the chicken is properly cooked.

What is the chicken tendon?

The chicken tendon is a piece of connective tissue that attaches the muscle to the bone, just like tendons in other animals. It is most commonly noticed as the white, string-like piece running through chicken tenderloins or breasts. Tendons are made primarily of a protein called collagen, which gives them their strong, tough, and fibrous nature. This differs significantly from the surrounding muscle meat, which is composed of different protein structures. Because connective tissue is designed to withstand a lot of movement and stress, it remains quite tough even after standard cooking methods.

Is it actually safe to eat?

Yes, eating a chicken tendon is completely safe, provided the chicken itself is cooked to a safe internal temperature of 165°F (74°C). The safety risk comes not from the tendon itself, but from the potential presence of harmful bacteria like Salmonella or Campylobacter on raw poultry. These bacteria are killed during the cooking process. As long as you follow proper food safety protocols, including cooking the chicken to the correct temperature and avoiding cross-contamination, the tendon poses no health threat.

What are the pros and cons of consuming chicken tendons?

While perfectly safe, there are both upsides and downsides to eating chicken tendons. Your decision to eat them will likely come down to a matter of personal preference.

Advantages of eating tendons:

Source of Collagen: Tendons are rich in collagen, a protein that is beneficial for skin, hair, nails, and joint health. Slow-cooking methods are best for extracting this collagen.
Reduces Food Waste: Instead of discarding the tendon, consuming it means you are using more of the animal, a practice that aligns with minimizing food waste.
Nutrient-Dense: Along with collagen, chicken tendons can also offer a nutritional boost of protein and other minerals, especially when made into a broth.

Disadvantages of eating tendons:

Rubbery Texture: When cooked quickly, like a pan-seared chicken breast, the tendon becomes tough and rubbery, which is unpalatable for many people.
Unappealing Appearance: The slimy texture of the raw tendon and its hard, white appearance once cooked can be visually off-putting to some diners.
Chewy Consistency: The chewy, gristly nature of the cooked tendon contrasts sharply with the tender texture of chicken meat, creating an uneven eating experience.

How cooking methods affect the tendon

The way you cook chicken has a massive impact on the tendon's texture. Standard cooking methods, like frying or grilling, will result in a tough, rubbery tendon that most people prefer to remove. However, with low-and-slow cooking, the tendon can be transformed.

Short vs. long cook times


Cooking Method	Examples	Effect on Tendon	Resulting Texture
High-Heat, Fast Cooking	Frying, Grilling, Pan-Searing	Tendon contracts and firms up.	Tough, rubbery, and chewy.
Low-Heat, Slow Cooking	Simmering in Broth, Braising	Collagen breaks down into gelatin.	Soft, melt-in-your-mouth, gelatinous.

For dishes like stir-fries or pan-seared chicken, removing the tendon is highly recommended for a more pleasant texture. For soups, stews, or bone broth, leaving the tendon in is beneficial, as the long cooking time will cause it to soften and enrich the liquid with collagen.

Expert tips for preparing chicken tendons

Remove for Texture: If you are cooking chicken tenders or breasts and a smooth, consistent texture is your priority, remove the tendon beforehand. This is a simple process you can do at home with a fork or knife.
Use for Broth: For nourishing bone broth, leave the tendons attached to the bones or feet. The slow-simmering process will extract the collagen, enriching the broth with flavor and nutrients.
Explore Different Cuisines: In some cultures, such as various Asian cuisines, chicken tendons and feet are considered a delicacy and are slow-cooked to a tender, gelatinous consistency. Look up recipes for braised chicken feet to see how this can be achieved.
Practice Proper Food Safety: Regardless of how you plan to use the tendon, always handle raw chicken with care to prevent foodborne illness. Cook all parts of the chicken to a safe internal temperature of 165°F (74°C).

Conclusion

In conclusion, the white, stringy chicken tendon is perfectly safe and non-toxic to eat, despite its unappealing texture when cooked quickly. The decision to consume it hinges on your cooking method and personal preference. While a quick-cooked tendon will be unpleasantly rubbery, a long, slow-cooked preparation will break down its collagen, leaving it soft and adding rich nutrients to broths and stews. By following proper cooking techniques, you can safely enjoy or remove the tendon based on the desired outcome for your meal.

Frequently Asked Questions

The white string in chicken tenders is a tendon, which is a strong, fibrous connective tissue that attaches the chicken's muscle to its bone.

Yes, it is perfectly fine and safe to eat the white string, or tendon, in chicken, as long as the chicken has been cooked to a safe internal temperature.

Many people remove the chicken tendon due to its tough, rubbery, and chewy texture, which can be unpleasant to eat and contrasts with the tender meat.

You cannot get sick from the tendon itself if it is properly cooked. Any risk of foodborne illness, such as Salmonella, comes from improperly handling or undercooking the chicken, not from the tendon.

When cooked with high, direct heat, the tendon contracts and becomes tough. When cooked slowly in moisture, like in a broth, the collagen in the tendon breaks down and becomes soft and gelatinous.

Yes, chicken tendons are rich in collagen and can provide benefits for joint and skin health, particularly when simmered for a long time.

To easily remove the tendon, hold the tendon end with a paper towel or between the tines of a fork. Then, slide a knife against the fork or towel and pull the tendon out in one smooth motion.