Does anyone know anything about the makeup of chicken tenders?
From what I understand, they're the piece of meat that runs underneath the breast. 99% fat-free, and they have a little bit of tendon in them.
But, they seem much less dense than chicken breast. More water-weight, I think.
The price is right on them, but is it worth it, protein-wise?
Thanks guys.
From what I understand, they're the piece of meat that runs underneath the breast. 99% fat-free, and they have a little bit of tendon in them.
But, they seem much less dense than chicken breast. More water-weight, I think.
The price is right on them, but is it worth it, protein-wise?
Thanks guys.