Removing Chicken Tenderloin Tendon Using the Fork Trick Quick Prep Guide

Instructions:

1. Pat the chicken tenderloins completely dry using kitchen paper. Set up your workspace with the tenders, a sharp knife, a standard dinner fork, and a waste bowl.
2. Identify the visible white, fibrous string (the tendon) protruding slightly from the narrow end of the tenderloin.
3. Use the tip of your sharp paring knife to make a shallow incision, freeing the tendon from the meat where it enters the main body of the tender.
4. Lay the tender on the cutting board. Wedge the tendon between the middle two tines of the fork. Push the fork firmly down onto the cutting board, pinning the tendon securely. Using your free hand, grip the end of the tendon (use a piece of kitchen paper for a non-slip grip). Pull the tendon slowly and steadily toward you, parallel to the cutting board. The tendon should slide cleanly out.
5. Repeat the tendon removal process for all tenders. Place the prepped tenders in a bowl and toss with the salt and pepper until evenly coated.
6. Place a skillet over medium-high heat. Add the olive oil and butter (if using). Wait until the butter has melted and the oil is shimmering but not smoking.
7. Carefully place the seasoned chicken tenders in the hot pan in a single layer, ensuring not to crowd the pan (work in batches if necessary).
8. Sear undisturbed for 2–3 minutes until a golden-brown crust has formed. Flip the tenders, reduce the heat slightly to medium, and cook for another 3–4 minutes, or until the internal temperature registers 165°F (74°C).
9. Remove the tenders immediately from the pan and place them on a clean plate. Tent loosely with foil and allow them to rest for 3–5 minutes before serving to ensure juiciness.