McDonald's® | Buttermilk Crispy Tenders Review! 🍗😁

McDonald’s® releases an updated version of their Chicken Tenders in the form of their New Buttermilk Crispy Tenders! They’ve also got a New Signature Sauce on tap so get ready for a detailed look at it all right here in this review!

Available in either 4, 6 or 10 piece order, the New Buttermilk Crispy Tenders feature 100% White Meat Chicken Battered and Seasoned just right with No Preservatives, Flavors or Colors. Served with a side of New Signature Sauce.

Ian K swings by his local McDonald’s® to give the New Buttermilk Crispy Tenders a shot! How Bomb Sexy were the New Buttermilk Crispy Tenders along with the Signature Sauce at McDonald’s®?! Only one way to find out, guys! Peep THIS Out!


Battered and Seasoned up just right, Buttermilk Crispy Tenders are made with 100% White Meat Chicken and No Preservatives, Flavors or Colors. Served with New Signature Sauce.

McDonald’s® | Buttermilk Crispy Tenders (4pc)
Calories: 490
Calories From Fat: 240
Fat: 26g
Saturated Fat: 4g
Trans Fat: 0g
Sodium: 1360mg
Carbohydrates: 22g
Dietary Fiber: 1g
Sugars: 1g
Protein: 39g

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Ray Kroc wanted to build a restaurant system that would be famous for providing food of consistently high quality and uniform methods of preparation. He wanted to serve burgers, buns, fries and beverages that tasted just the same in Alaska as they did in Alabama.

To achieve this, he chose a unique path: persuading both franchisees and suppliers to buy into his vision, working not for
McDonald’s but for themselves, together with McDonald’s. He promoted the slogan, “In business for yourself, but not by yourself.” His philosophy was based on the simple principle of a 3-legged stool: one leg was McDonald’s franchisees; the second, McDonald’s suppliers; and the third, McDonald’s employees. The stool was only as strong as the three legs that formed its foundation.

First and foremost, Kroc advocated adherence to the system approach. So while many of McDonald’s most famous menu items – like the Big Mac, Filet-O-Fish and Egg McMuffin – were created by franchisees, the McDonald’s operating system required franchisees to follow the core McDonald’s principles of quality, service, cleanliness and value.

McDonald’s passion for quality meant that every single ingredient was tested, tasted and perfected to fit the operating system. Kroc shared his vision of McDonald’s future, selling his early suppliers on future volumes. They believed in him and the restaurant boomed.
Again, Ray Kroc was looking for a partnership, and he managed to create the most integrated, efficient and innovative supply system in the food service industry. These supplier relationships have flourished over the decades. In fact, many McDonald’s suppliers operating today first started business with a handshake from Ray Kroc.

In 1961, Kroc launched a training program, later called Hamburger University, at a new restaurant in Elk Grove Village, Illinois. There, franchisees were trained on the proper methods for running a successful McDonald’s restaurant. Hamburger U utilized a research and development laboratory in nearby Addison, Illinois to develop new cooking, freezing, storing and serving methods. Today, more than 80,000 people have graduated from the program.


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Better milk tenders are processed chicken, just ate some and examined them, fake!!!! Texture is not rite ,layers look how fish does,chicken doesn't look like that I'll never eat them again

That s#!+ was naaaasty. I ordered out of curiosity and took 2 bites, spit it out, and threw it in the trash. Really weird seasoning on the breading, mine weren't dried out – they were hot, a decent texture, and moist enough, but that flavor made me gag. Mighty wings were alright when they were around. Albeit super unhealthy. Even so no one is actually eating fast food for health – mighty wings and even nuggets over those garbage tenders.

"Hi welcome to McDonald's what can I get for you today"
"Hi, Peep THIS Out! Can I go for a four-piece chicken tenders meal?"
That Mc Donald's worker must've been like "WTF he just say???"
But seriously, good job for keeping it fairly chill and props for the good camera quality!

The chicken selects had to have been some of the most disgusting things I've ever tasted, at least the 2015 versions were anyway. I tried them in 2012/2013 during a visit to NYC and they tasted much better like they were actually homemade from scratch. the 2015 versions that came back tasted like those frozen tenders that are fried and flash frozen with preservatives and shit like that, and you can just tell they weren't real because when you eat a tender that's processed, your teeth make a squeaky sound when biting into them. These buttermilk tenders, however, do actually taste very much real and today I was devistated to find that Mcdonalds didn't have them today, said they were out all over the country, I sure do hope they're just run out and they have to make more and it isn't that they're stopping them.

I hate to say it but its fake chicken. I got these and ate them, i had one left so i put it in the refrigerator. The next day i put it in the microwave and i got it out and there was this pile of black stuff on the outside that was coming from the Center of the tender and i opened the tender up and it was hollow on the inside so that pile of black stuff on the outside was So Called Chicken. I have picture's and i still have the tender in a bag. So please dont eat it. P.S.CHICKEN DOES NOT MELT

I'm at McDonald's right now ordering some CHIKEN TENDERSSSSS 😱😱😱😱😱😱😍😍😍😍😍😍🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍖🍗🍖🍗

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