Breaded Chicken and all its variations are a tradition in classic American comfort foods. And there are a lot of different variations of breaded chicken. So it must be assumed that there must a difference, somehow, between all these different takes of a simple recipe. Continuing the series of reviews on chicken nuggets and its variations, we review Tyson Brand Chicken tenders. Does changing the way chicken tenders are made effect the way it tastes? How do chicken tenders taste compared to chicken nuggets? And does any of this matter, because at the end of day all any struggling college student cares about is: Can I eat this, in place of an actual meal, without getting sick?
Cost: 4 dollars a bag at 8 servings of 240 calories, is 240 calories per 50 cents.
Taste: Taste like chicken; how else does one describe something that is essentially chicken and breading, and the breading is fairly light. So with the light breading all one is really tasting in the tenders is meat. However that does mean that the tenders were meaty. The tenders were quite airy, it seems that there were air pockets were introduced into the tenders, so the chicken tenders have a sponginess to them. Also there was not much moisture in the chicken; the meat is dry. Spongy and dry are polarizing characteristic. On the one hand the mouthfeel of the chicken tenders would draw from the same type of people that like pork rinds. Chicken tenders were made as a snack items, the consistency leaves the tastebuds yearning for more. And the shape and size of the chicken tenders small and bite-sized; easily consumed one after another. Chicken tenders make a tasty snack, and fairs well as a meal.
Longevity: The same strengths that make chicken tenders a good snack hinder it somewhat as a constant meal. Spongy and dry means that chicken tenders have a distinguished taste, which might seem pleasant at first but will lose appeal after consistent consumption over long periods of time. Personally eating something spongy and dry more too long leave my mouth dry and wanting more, but that doesn't mean I have gotten sick of eating chicken tenders. Chicken tender absorbs sauces well because of its sponginess and lack of juices, it intakes sauces very well so its a matter of how incline one is to condiments, and how one can revolve one's sauce storage. One can see how tiring chicken tenders can be, but I have not gotten sick of chicken nuggets yet.
Nutrient: Assuming a standard 2000 calories a serving of chicken tenders is 12% of one daily intake of Calories. Comparatively there are 15% daily intake of saturated fats,19% daily intake of sodium, and 12% daily intake of cholesterol per meal. Depending on one's needs 12% cholesterol maybe too high but by government standards it is appropriate for the Caloric content. The saturated fat content and sodium although is too high. Sodium thought is a hard standard to follow. The daily allotted sodium intake as set by experts is 2000mg a day, most American consume on average 3500mg of sodium a day, 250% the recommend amount. So by reference chicken tenders are 150% of the recommended amount, which is not itself exasperating America's dangerous tendency to collectively risk high blood pressure, but that is a low standard to begin with.
Conclusion: It is up to one's digression whither chicken tenders fix a place in one's diet, at a glance there is nothing adjective about chicken tenders, but its a polarizing taste that will either draw one's indulgence or distaste. If anything having another foodstuff to add to one's meal options adds variety to one's diet, but its up to the concerned college student if chicken tenders fit one's palette.
