I like these Member's Marck Chicken Breast Tenderloins because they are cut into smaller sizes than the full-sized chicken breasts and therefore cook up so much faster. The taste is good and doesn't have a lot of fat. I can fit a lot of these in my electric pressure cooker, add seasonings, liquid and have delicious, juicy chicken in very little time. I now get the Member's Mark brand over the name brand because these are a better value, and according to my husband, have a better flavor. Thank you for reading.

These frozen tenders are my favorite way to buy them. Since they're flash frozen, they are separated in the bag and don't stick together so I can get out as many at a time as I want to use. The quality is great and I always keep a bag in my fridge.

This is my first try on these chicken tenders, and they are very good. I like the smaller size. They fry up very crispy for a fried chicken salad, for chicken parmesan, for pounded chicken, etc.

We've been purchasing these chicken breast tenderloins for ancient & ages. Love them: convenient, consistent, and (wait for it): it tastes like chicken

I refuse to run out of these Member Mark Chicken Breast Tenderloins. They have so many uses, especially if a full breast it too big. Perfect for a 1 person household.

This is a great item in taste and cost. I split these tenderloins up into meal size servings (baggies) while still frozen. I then re-bag them in this big bag for double layer Freezer storage. Quick and easy to pull and defrost. Thawing Hint: Sit frozen baggie in a container in Frig for slow overnight thaw or remove from baggie, cover with cold water, sit in frig for an hour or two for quicker thaw.

I wasn’t familiar with tenderloins but I bought them only bc Sam’s was out of chicken breasts. They were a hit from the start and only then did I read that tenderloins have more flavor and are juicier than the main breasts hence the higher cost. Regardless, it’s always the best price at Sam’s. Tip - you’re supposed to cut off the tendon nub that sticks out of the tenderloin, but any tendon that remains in the meat will cook to paperthin and unnoticeable so no need to remove. Don’t know if I’ll ever go back to buying chicken breasts again.

I always got tenderloins because all the “extras” fat, skin, chewy tendons were cut away. Recently I have to cut that off to get true tenderloins. It's charged by the pound so may as well get cheaper by the pound if you have to filet it anyway.

Most packaged chicken still has much too much brine content. It's difficult to find chicken without, but we don'ot need this much sodium in our diets. I wish Sam's would bring back boneless (or even bone-in) chicken thighs. I haven't seen them in any local Sam's for a couple of year.

This was not real chicken. After this defrosted it was falling apart. I picked up a piece and the other half was tearing in half. Don’t buy this meat.