Cut up a fresh, bone-in chicken breast and you’ll notice that it naturally separates into two distinct parts: a larger, teardrop-shaped lobe of flesh — the piece of meat that you probably think of when someone says “chicken breast” — and a more narrow piece sometimes referred to as a “tender.” The chicken finger originated in the need to find something to do with that tender, explains food historian Gary Allen in a short history of the convenience food published online five years ago.
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