OT. Boneless chicken wings aren't.

They usually have some cute name for them here, not any kind of "wing". Maybe someone already complained. I am not sure. A piece of reconstituted franken chicken or even a breast strip, is certainly nothing like a wing tho, in taste or texture.

I liked the way the guy presented his case. He looks like most anybody and satire isn't dead.

And . . .he is right. They are not wings. Pf course, the publicity is good for both.

His father said that too, that he had a straight face the whole time.

Ander Christensen of Lincoln prefers them to be called ’buffalo style chicken tenders’ or ’saucy nugs’, saying the meat in the so-called boneless wings doesn’t come from an actual wing.

Boneless chicken wings? Unless you’re going to strap those things to the side of a jet you cannot call them a wing,” Ander said. “They’re a chicken tender with sauce. Saucy nugs at best.”

I have trouble with "tender" or "nugget". What part of a chicken is the tender or nugget? Isn't that what they call the dribs and drabs of a cut-up chicken. the parts they scrape off the knife? Then they press them together and call it chicken, which it is but nothing you could ever buy in a butcher shop.

And of course they are tender... They were never one piece, never stuck together by more than pressing.

According to this i'm only right some of the time, but what percentage it doesn't say here:

And this

I understand why they don't want to waste this stuff. There is no point in that. But I'll only eat it when I'm desperate. They probably use it in dog food too.

micky has brought this to us :

The 'tender' is indeed a part of a chicken, there are two per chicken one attached to each breast. It is short for 'tenderloin'.

True. But for those of us who don't particularly like the struggle to eat a tiny amount of meat off a greasy wing, they're a big improvement.

One of my favorite preps for leftover grilled chicken breast is to pull it into pieces and douse it with butter and Frank's hot sauce.

Cindy Hamilton

That's chicken fingers, not chicken tenders.

Buy a whole, bone-in chicken breast. Carefully remove the meat from the bone. Flip the meat so the formerly bone-adjacent side is up. There should be a discernible flap of meat that you can easily pull away from the larger portion of the meat. This is the tender. It contains a piece of tendon that I usually remove. You can see the tendon stick out from the thick end of the tender.

I don't much care for them. When I package up a bunch of chicken breasts I separate the tenders and freeze them so my husband can poach them to add to his lunch.

Cindy Hamilton

Have you heard of scrapple? I was watching the show Dirty Jobs with Mike Rowe awhile back. He was at a scrapple making place. It was a family operation. Just about everyone there was related through marriage if not some other way. Maybe a dozen people were involved. I guess the Pennsylvania Dutch would cut off every little bit of meat from a hog. Supposedly they used everything except the oink. They'd make it into something that looked like meatloaf to me.

Boneless, skinless chicken breast needs all the help it can get. I'd suggest Sriracha though.

I like chicken breast, and I cook it frequently so I'm practiced in not drying it out. My most common use is to cut it up and put it on a salad, but every one in a while I just want butter and Frank's.

I like Srircha on a kofta kebab sandwich.

Cindy Hamilton

Scrapple is good eating. It has cornmeal in it too. Fry so it gets a little crust on it, then a dab of ketchup.

Wow. Never occurred to me. I watch as much TV as the next guy. I'm surprised I had to come here to find this out. But what seemed like idle complaining by me actually brought me some good information.

I read more after I posted and went to the wikip article on nugget and it's nuggets I was describing.

Thanks both of you.

Naw... put maple syrup on it, the same stuff you put on your pancakes.

We always said "everything but the squeal."

Well, I used to buy whole cut up chickens all the time. They are very hard to find now in Baltimore. Everything is sorted by part, and I've never liked white meat, except when I make it myself. Everyone else overcooks it. I even went to chick-fllet just to see, and sure enough it was white meat, and it was just a tiny bit overdone. Considering its a restaurant that can't afford to make people sick, that's pretty good. But I cook mine a little less and have never gotten sick from it.

If I don't forget, I'll do this when I go back to eating whole chickens cut up. (Yes, the butcher will cut one up for me if I ask but I don't have the patience to wait.)

I dont' think I've ever seen a "tender" or a finger offered for sale at a restaurant. I know I've never bought one, anywhere. I have bought what turned out to be nuggets at the supermarket, but after I caught on, I stopped.

On Mon, 7 Sep 2020 14:25:45 -0400, Ed Pawlowski posted for all of us to digest...

Yup, it's mostly a Pa Dutch food.

Scrapple is good stuff although it tends to be geographically limited. Where I grew up the bits and pieces wound up in headcheese. Then there was blutwurst.

I'm definitely in the maple syrup camp, the real thing not that Vermont Maid high fructose corn syrup travesty.

These days they ship it frozen just about everywhere. I can get it here in Ft Myers, usually 2 brands. Habbersett or Hatfield

Maryland people eat scrapple too, it is not just Pennsylvania.

I tell people it is pig noses and corn meal, then there is more for me. The only decision is whether you chop it up while you are frying it so you can mix it with your eggs and grits or if you slice it and serve the squares.

You just have to be careful with that. "Tender" is not defined by USDA like "Tenderloin". It is a marketing term.