Yes, are chicken tendons edible and how to prepare them?

January 8, 2026 •

3 min read

That thin, white, stringy piece often found on chicken tenderloins is a tendon, a form of connective tissue that attaches muscle to bone. While many cooks instinctively remove them, the simple truth is that chicken tendons are edible and completely safe to consume.

Quick Summary

The white, stringy tendons in chicken are safe to eat, though they can be rubbery when cooked. They are rich in protein and collagen, making them a nutritious addition to dishes, and are considered a delicacy in various cuisines.

Key Points

Yes, Chicken Tendons Are Edible: The white stringy parts found in chicken, especially tenderloins, are completely safe to eat and not dangerous.
Cooked Tendons are Chewy: The primary reason some people remove them is their tough, rubbery texture when cooked, which can contrast with the tender muscle meat.
Rich in Collagen: Chicken tendons are a good source of collagen and protein, offering potential benefits for skin and joint health.
A Culinary Delicacy in Many Cultures: In various Asian cuisines, such as in Thailand and China, chicken tendons and feet are prepared as popular dishes or snacks.
Different Cooking Methods Affect Texture: Techniques like slow-cooking or deep-frying can alter the tendon's texture from tough and chewy to gelatinous or crispy, respectively.
Easy to Remove if Preferred: For those who dislike the texture, the tendon can be easily removed from a chicken tenderloin using a fork or knife before cooking.
No Health Risks When Cooked Properly: As long as the chicken is cooked to a safe internal temperature, eating the tendon poses no additional food safety risks.

What Exactly Are Chicken Tendons?

Chicken tendons are tough, fibrous connective tissues that connect the muscles to the bones. The most commonly encountered tendon is the visible white string found in chicken tenderloins. Just like in other animals and humans, these tendons are an essential part of the musculoskeletal system. Unlike muscle tissue, which is composed of muscle fibers, tendons are primarily made of collagen. This dense, structural protein gives the tendons their distinct firmness and resistance to breaking.

The Texture: Why Many People Prefer to Remove Them

The primary reason people remove chicken tendons is their unique texture after cooking. When heated, the collagen fibers in the tendon contract and firm up, resulting in a noticeably chewy and rubbery consistency. For dishes where a uniform, tender texture is desired—like in chicken tenders or fried chicken breasts—this can be an unwelcome contrast. Professional chefs and restaurants often remove these tendons for a more refined, pleasant dining experience. However, this is purely a matter of preference and does not indicate any risk or issue with the food itself.

Nutritional Profile and Health Benefits

Despite the textural difference, chicken tendons offer nutritional value, primarily through their rich collagen content. Collagen is the most abundant protein in the human body and plays a vital role in joint health, skin elasticity, and muscle maintenance. When consumed, the body breaks down the collagen into beneficial amino acids. Some cultures have long valued tendons for these benefits, incorporating them into broths and dishes.

Culinary Uses for Chicken Tendons Around the World

While often discarded in Western cooking, tendons are a prized delicacy in many other cuisines. Rather than being seen as a waste product, they are celebrated for their gelatinous texture and ability to enrich stocks and soups. For example, fried chicken tendons, known as En Gai Tod, are a popular bar snack in Thailand, offering a crispy, crunchy bite. In Chinese dim sum, chicken feet—which consist almost entirely of skin and tendon—are a common delicacy known as "Phoenix Claws". These examples show that with the right preparation, the tendon's unique properties can be a culinary asset.

Preparing and Cooking Chicken Tendons

If you decide to cook with chicken tendons rather than removing them, proper preparation is key. Slow-cooking or braising for an extended period is one of the most effective methods for tenderizing collagen-rich tissue, turning it into a soft, gelatinous treat. Marinating the tendons can also help break down the fibers before cooking. A deep-frying method, as used in Thai cuisine, creates a completely different, crispy result.

Here is a simple preparation method for tenderizing chicken tendons:

Slow-Cooking: Cut tendons into small pieces and add them to a soup or stock. Simmer for at least 30-45 minutes, or until they reach a soft, gelatinous texture.
Marinating: For stir-fries or pan-searing, marinate the tendons in an acidic mixture (like vinegar, lemon juice, or yogurt) for several hours to begin breaking down the collagen.
Double-Frying: For a crispy snack, blanch the tendons briefly, pat them dry thoroughly, and then deep-fry them twice at different temperatures for a shatter-crisp finish.

Comparison: Chicken Tendon vs. Chicken Muscle


Feature	Chicken Tendon	Chicken Muscle
Primary Composition	Collagen fibers	Protein (muscle fibers)
Cooked Texture	Chewy, rubbery, or gelatinous (if slow-cooked)	Tender, fibrous
Edibility	Fully edible and safe to consume	Fully edible and safe to consume
Nutritional Value	High in collagen and protein	High in protein and other nutrients
Preparation Challenge	Requires special cooking methods to tenderize	Tenders easily with most cooking methods

Conclusion

In summary, the question "Are chicken tendons edible?" has a clear answer: yes, they are completely safe to eat. The decision to remove them is not a matter of safety, but rather a personal choice related to the desired texture of your final dish. While they can be rubbery when cooked quickly, they are also a source of protein and collagen and are enjoyed as a delicacy in various culinary traditions when prepared correctly. So, the next time you see that white string on a chicken tender, you can confidently decide whether to leave it in for its nutritional value or remove it for a different texture.

Want to learn more about preparing chicken? Check out this excellent guide from the Rouxbe Online Culinary School on how to remove chicken tendons if you prefer a smoother texture.

Frequently Asked Questions

Yes, when cooked, the collagen in chicken tendons contracts and firms up, giving them a tough, chewy, or rubbery texture, which is why many home cooks and chefs choose to remove them.

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

People remove the tendon primarily for texture. Since it becomes chewy when cooked, removing it results in a more uniformly tender piece of meat, which is often preferred for dishes like fried chicken.

No, it is not unhealthy. Chicken tendons are a source of protein and collagen and are completely safe to eat, provided the chicken is cooked thoroughly.

For a softer texture, slow-cooking or braising the tendons over an extended period is recommended. This method breaks down the tough collagen fibers and makes them gelatinous.

Yes, they contain protein and are especially rich in collagen, which can be beneficial for joint health and skin elasticity.

Yes, in many Asian cuisines, dishes like Thai fried chicken tendons (En Gai Tod) or Chinese dim sum chicken feet feature tendons as a deliberate and desirable component for their texture and flavor.

No, it is a simple process. You can use a knife and a paper towel or the tines of a fork to easily pull the tendon out of the meat.