I love chicken tenders. I was one of those kids who would sit down at a restaurant and immediately scan the menu for any mention of them.
As I’ve grown up, I’ve branched out and don’t order them as often, but I always have some sitting in my freezer or fridge just in case.
With all my experience eating this famous finger food, I’ve learned that their quality can range from underwhelming to spectacular. So what separates the mediocre tenders from the great ones?
Of course, they have to be juicy and moist. But it’s all about the crunch. There should be a crunch so loud that it reverberates through your mouth into your eardrums. Cook’s Country’s Puritan Backroom–Style Chicken Tenders have all of the above, thanks to an unexpected ingredient: duck sauce.