Someone has to hand in their resignation.
A renowned food critic has selected the best fast food chicken tenders in the US – naming a surprising number one choice in the country.
Jenn Harris, a dining writer for the LA Times, delivered the shocking verdict in a detailed article that takes readers through her taste tests at a number of different chains, almost all with nationwide coverage.
And while some choices will earn praise from bird experts, others are sure to ruffle feathers.
The basket of great value news comes as Gen Z consumers are swapping beef for poultry, experts say — even with the likes of Taco Bell jumping into the baked-and-fried fray.
At least there’s one thing everyone can most likely agree on – Burger King’s chicken fries are the absolute worst.
Here, a closer look at the troubled rankings.
11. Burger King
Burger King’s days of sovereign rule may be over – and certainly as far as their chicken fries are concerned, the critic suggested.
“They tasted like long pieces of rubber,” Harris wrote of the meal worthy of “chicken’s eternal damnation.”
“An order of four felt like the light snack you can eat while putting together a real snack.”
10. Jack in the Box
This US Western favorite also did not fare well in the race.
“As soon as we took the first bites, the illusion of grandeur was destroyed,” she wrote. They were greasy to the touch. And the bitter taste of old grease was the predominant aroma.”
9. Chick-Fil-A
Often idealized as America’s last chicken chain, Harris’ took a swipe at the fast food favorite.
The chicken was moist without an oily taste, but we couldn’t get over the sweetness of the tenders,” she wrote.
“Chick-fil-A sauce, thick and unpleasant and even sweeter, only made things worse.”
8. Chicken Guy
This fast food venture from Food Network host Guy Fieri, which has locations everywhere from Times Square to Disney World, was also credited by Harris for having a very sweet taste in its panko-style crusted tenders.
7. Jollibee
This Filipino fast-food chain that has become a hit from coast to coast just didn’t cut it, Harris said.
She wrote that the “overwhelming taste of fried oil” left the tenders with a “pungent” taste – even despite the abundant juiciness.
6. KFC
Colonel Sanders saves the day? A kind.
The taste tester said the zip sauce helped to offset the salty chicken that “was tough and you could pull off strings like string cheese.”
5. Church Chicken
The offering here needs some kind of dipping sauce to be edible, Harris said, calling Church’s wayward effort “the least memorable of the bunch, but not terrible.”
However, she insisted on BYOS – bring your own sauce – as the hot sauce and gravy can reportedly use divine intervention.
4. Carl’s Jr
Harris said this West Coast standard is more worthy of a children’s menu.
“The meat tasted like juicy strips of chicken breast. The only problem is that you have to eat them right away”, she wrote. “They didn’t keep their crack like some of the others.”
3. Growing reeds
The Louisiana-born chain—now rapidly expanding coast-to-coast, including NYC—took bronze on a so-far somewhat underwhelming list.
“The chicken tastes and feels like real chicken. And although the coating doesn’t hold the meat as well as I would like, it’s crispy and stays crispy,” she wrote.
“The fingers are a little bland, but that’s what the Cane sauce is for,” Harris said, referring to Raising Cane’s signature remoulade dip.
2. Popeyes
I really liked that chicken from Popeyes – apparently not enough to be number one.
Another Louisiana offering was at one point the top critic’s choice, she said, but ultimately, the juicy and flavorful tenders were awarded the silver medal.
Points out, Harris explained, for inconsistency — some bites were “plump and moist” while others were “giant chunks of crispy coating.”
“They register more as a crunchy snack than a meal,” she offered.
1. Wingstop
Harris went out on a limb to defend the arm chain, not widely known for its tenders.
However, the professional eater loved their nice crunch, size and the “ideal consistency” of the ranch dip served alongside.
“Thick enough to coat your tenderness, but not so much as to be considered gloppy,” she said, returning to a familiar word for her appreciation of the sauce.
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