In a recent podcast episode, "Let’s Eat, Orlando with Amy Drew and Biggie," listeners were treated to an unusual culinary journey. Host Amy Drew Thompson and her co-host Anthony “Biggie” Bencomo embarked on a mission to evaluate chicken tenders from various fast-food chains. Their goal was to rank these fried delicacies from 10 to 1 based on breading, seasoning, chicken quality, and signature sauce. The duo's contrasting tastes—one being a fast-food aficionado and the other a relative novice—made for an engaging exploration of what makes a great tender.
A Journey Through Crispy Chicken
It all began in the bustling city of Orlando, where Amy Drew Thompson and Anthony “Biggie” Bencomo decided to take their podcast conversation beyond mere talk. In a series of visits spanning two rounds, they sampled offerings from well-known establishments such as Popeyes, Zaxby’s, Chick-fil-A, and others. Each location had its own charm, but not every dish met expectations.
Their adventure unfolded during a golden autumn season, with each stop revealing new insights into the art of frying chicken. At Popeyes, disappointment loomed large despite initial promise; the tenders turned out disappointingly dry. Similarly, Zaxby’s failed to impress due to lackluster seasoning and scrawny portions. Meanwhile, Chicken Guy! offered vibrant branding but fell short when it came to flavor depth.
Moving forward, Saucy presented itself as a canvas for condiments rather than showcasing robust chicken flavors. Jollibee brought Filipino flair but ultimately steered them toward bone-in options. Raising Cane’s boasted fresh preparation yet lacked sufficient seasoning. PDQ emerged as a surprise contender thanks to zesty horseradish-infused sauce.
Dave’s Hot Chicken delivered titanic sizes accompanied by fiery heat levels, while Huey Magoo’s crowned the list with perfectly seasoned tenderloins that needed no additional sauces.
From this exercise emerges a valuable lesson about personal preference versus objective evaluation. While some restaurants excelled through bold sauces or unique presentations, others triumphed purely on the merit of high-quality ingredients. For those seeking authentic taste experiences outside mainstream chains, local eateries like JAM Hot Chicken, Chicken Fire, and Chi-Kin provide alternatives worth exploring. These independent spots emphasize craftsmanship over mass production, offering brined chickens hand-breaded to order alongside homemade accompaniments.
Ultimately, whether one prefers spice or simplicity, crispiness or juiciness, the world of chicken tenders invites endless experimentation. As Amy summarized, “At the end of the day, I want to be eating a good piece of chicken—something that’s worth my time.” This sentiment echoes across kitchens nationwide, reminding us all to savor every bite life offers.