McDonald's Spicy BBQ Glazed Tenders feature the chain's Buttermilk Crispy Chicken Tenders tossed in a spicy BBQ glaze. A 4-piece order cost me $4.49 (a 50-cents premium over their regular tenders). My tenders came almost drenched in the spicy BBQ glaze (they gave me a knife and fork with my order).

Chicken Selects were terminated in 2013. The product briefly returned in 2015 as a limited-time promotion. In August 2017, a similar chicken tender product named "Buttermilk Crispy Tenders" was added to the menu. However, they were discontinued in 2020 as a result of the COVID-19 pandemic.

The fan-favorite menu item, then called Chicken Selects, first arrived on menus in 2004.

McDonald's, according to Nation's Restaurant News (NRN), announced Friday they are temporarily taking the chicken tenders off the menu because of supply problems. With no artificial preservatives, colors or flavors, the chicken tenders are touted as made using 100% white meat chicken.

McDonald's have revealed that their Chicken McNuggets are made from parts of chicken breast, tenderloins, and rib meat.

Ingredients: Chicken Breast Fillets With Rib Meat, Water, Wheat Flour, Vegetable Oil (Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil), Sugar, Salt, Modified Food Starch, Leavening (Baking Soda, Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Yellow Corn Flour, Modified Corn ...

McDonald's Chicken Selects were just chicken tenders, but they had a crisp bite and tons of seasoning in the breading. Even though they were accompanied on the menu by Mickey D's Chicken McNuggets, they were a much tastier chicken option.

Chicken tenders were first made in Manchester, New Hampshire at the Puritan Backroom in 1974.

Also known as chicken fingers, chicken goujons, chicken strips or chicken fillets, tenders are chicken meat prepared from the pectoralis minor muscles.

A chicken tenderloin, or chicken tender, is a thin muscle that's loosely attached to the underside of the breast. The tenderloin is generally removed from the breast and sold separately. Chicken tenders are quite, well, tender compared to other parts of the bird.

Ingredients: Water, Concentrated Tomatoes, Jalapeno Peppers, Salt, Distilled Vinegar, Contains 2% Or Less: Onions, Soybean Oil, High Fructose Corn Syrup, Green Bell Peppers, Xanthan Gum, Acetic Acid, Preservatives (sodium Benzoate And Potassium Sorbate), Spices, Garlic, Citric Acid, Corn Syrup, Natural Flavor, Caramel ...

Ingredients: White Boneless Chicken, Water, Vegetable Oil (canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil), Enriched Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Bleached Wheat Flour, Yellow Corn Flour, Vegetable Starch (modified Corn, Wheat, Rice, Pea, ...

Chicken tenders are thin strips of boneless, skinless chicken breast that are typically breaded and fried. They are often served with dipping sauces, such as ketchup, barbecue or buffalo sauce, or honey mustard. Chicken tenders are usually tender and juicy, making them popular with both adults and kids.

Chicken tenders were first made in Manchester, New Hampshire at the Puritan Backroom in 1974. Restaurants in Savannah, Georgia, and Baton Rouge, Louisiana have challenged this claim with later assertions to the invention of chicken tenders, although the general consensus supports the claim in Manchester.

A chicken tenderloin, or chicken tender, is a thin muscle that's loosely attached to the underside of the breast. The tenderloin is generally removed from the breast and sold separately. Chicken tenders are quite, well, tender compared to other parts of the bird.

Tenders are made from the pectoralis minor, or tenderloin, of the bird. In contrast, tenders - which were popularized at a New Hampshire diner in the 1970s - come from a specific part of a chicken: the pectoralis minor muscle, aka the tenderloin. "The chicken tenderloin is a white meat subset of the chicken breast.