Review: Tear’n Tenderloin Chicken from Popeyes
In the latest LTO from Popeyes, a new cut of meat is used… the chicken tenderloin. In the press release for the new Tear’n Tenderloin Chicken, there are statements like “best kept culinary secret” and “most tender, juicy part of the chicken”. Well all that sounds like a bonus considering its not hard to get hooked on anything coated in Louisiana seasonings.
Popeyes describes their new Tear’n Tenderloin Chicken like this:
Two tender, juicy, all white meat chicken TENDERLOINS marinated in authentic Louisiana seasonings and half split for tear-apart dipping, cooked in our uniquely crispy Southern coating. Served on a bed of Cajun Fries, with a buttermilk biscuit, and new Cajun Creamy Garlic Dipping sauce for only $3.99.
Some flack may be given towards Popeyes for their new offerings that don’t seem very different from one another. It seems like same cut of chicken is just cut in a way and then given a new name like “Rip’n” or “Dip’n” or “Wicked”. Well Popeyes doesn’t use tenderloin meat for those items so this is actually quite rare for fast food. Let’s see if it actually makes a noticeable difference.
The tenderloin being the “most tender piece of white meat”, I went into this expecting the change to be more obvious than it turned out to be. The difference is pretty minor and I’d say if anything the chicken is slightly less dry than the standard cuts of white meat chicken breast. Don’t get me wrong, it was great, just not something I think many will notice unless they’re looking for it. There are some areas of the thinly cut chicken that you might think would be all breading, but even down to the tips of these tenders, the meaty strip was still there. The texture of the breading was on par with what you’re used to at Popeyes. It’s thick with nice crunchy edges and it coats the chicken pieces evenly. Balance from the Louisiana seasonings was a little off giving me a spicier/overly seasoned bite every third bite or so.The way the tenderloin is cut provides for ease of dipping into the new Cajun Creamy Garlic Dipping sauce which is exceptional (true for most all Popeyes dipping sauces). A tad mild and not as garlicky as I was expecting considering it has “Garlic” in its name. The consistency of the sauce is indeed creamy and goes really well with the chicken. I only wish there was more sauce because if you’re not paying attention, it might be gone before you know it.
With a price of $3.99, like most all Popeyes combo boxes, its a incredibly good value. Having a side of Cajun Fries and a buttermilk biscuit stuffed in with my Tear’n Chicken Tenderloins really completes the meal. Anytime I can get a fast food combo for under $6, I think it’s a steal.
To sum up, the new Tear’n Chicken Tenderloins is another winner for Popeyes. It may not have left the same lasting impression Popeyes wanted out of this “rare” cut of chicken breast, but it’s delicious regardless.
Pros: Great value once again for Popeyes. Louisiana seasonings. Cajun Creamy Garlic Dipping sauce.
Cons: Buying a drink will crush the value of this tasty box of grub so be warned. Popeyes might have oversold the glowing praise of the tenderloin cut just a little bit.
Grubbing on-the-go: 6.50/10
Overall GrubGrade: 8.75/10
More Info: http://www.popeyes.com