Too Hot to Handle

• One of the main reasons chicken tenderloins become tough is that they're cooked too long or at high heat. This type of cooking zaps them of moisture and can also cause the fibers in the meat to shorten and curl up, resulting in tough, dry chicken. To keep chicken tenderloins moist and juicy, cook them at moderate heat, such as an oven set at 350 degrees Fahrenheit, and cook them just until a meat thermometer inserted in the center registers 165 F. Chicken tenderloins cook quickly. Plan on about 10 to 20 minutes on the grill or in a saute pan, and 25 to 45 minutes in the oven. Watch them closely so they don't dry out.

A Little Fat

• Boneless chicken tenderloins are naturally lean, which sometimes translates into dry and tough. To keep them tender, cook chicken tenderloins with a little fat or liquid. For example, on the grill, try marinating chicken tenders first or brush them with olive oil. Brush baked chicken with a little melted butter or spray it with nonstick cooking spray. When you poach chicken breasts, don't submerge them in liquid and boil them, which can toughen them. Instead, add enough water or chicken broth to cover the bottom of the pan. Place the chicken breasts in the water and cover the pan with foil. Poach the chicken pieces in an oven set at 325 F for 30 to 40 minutes. With this method, you'll have perfectly tender chicken every time.

In the Freezer

• Sometimes, chicken tenderloins become tough because of how they've been processed. The freezer, especially, can toughen chicken. When buying fresh chicken tenderloins, look for plump, firm chicken with no strange colors or odors. Frozen chicken should be packed in heavy-duty bags. To freeze chicken, place it in heavy-duty zip-top freezer bags or plastic boxes. You can also keep it in the original freezer bags. Freeze chicken tenderloins for six to nine months. Although the freezer will keep it safe indefinitely, the chicken will start to lose quality after this time, especially if you thaw and re-freeze it, which causes moisture loss. White or gray patches on the chicken are freezer burn. Chicken with freezer burn is safe to eat, but it may have a slightly off flavor or a tough or dry texture.

Quick Fixes

• So you cooked the chicken tenderloins a bit too long and they're as dry as hockey pucks. Don't throw them out. They can be redeemed. Cut the chicken tenderloins into bite-sized pieces and add them to a salad. The oil and vinegar in the dressing help tenderize and flavor the chicken so the toughness is less noticeable. You can also use this chicken in creamy casseroles, fajitas or soups. Any well-seasoned dish that contains a sauce or liquid will help disguise those tough tenderloins.