The best fast food chicken tenders, according to a food critic

Someone has to hand in their resignation.

A renowned food critic has selected the best fast food chicken tenders in the US – naming a surprising number one choice in the country.

Jenn Harris, a dining writer for the LA Times, delivered the shocking verdict in a detailed article that takes readers through her taste tests at a number of different chains, almost all with nationwide coverage.

And while some choices will earn praise from bird experts, others are sure to ruffle feathers.

The basket of great value news comes as Gen Z consumers are swapping beef for poultry, experts say — even with the likes of Taco Bell jumping into the baked-and-fried fray.

At least there’s one thing everyone can probably agree on – Burger King’s chicken fries are the absolute worst.

Here, a closer look at the troubled rankings.

11. Burger King

Burger King’s days of sovereign rule may be over – and certainly as far as their chicken fries are concerned, the critic suggested.

“They tasted like long pieces of rubber,” Harris wrote of the meal worthy of “chicken’s eternal damnation.”

“An order of four felt like the light snack you can eat while picking up a real snack.”

10. Jack in the Box

This US Western favorite also did not fare well in the race.

“As soon as we took our first bites, the illusion of grandeur was shattered,” she wrote. They were greasy to the touch. And the bitter taste of old grease was the predominant aroma.”

9. Chick-Fil-A

Often idealized as America’s last chicken chain, Harris’ took a swipe at the fast food favorite.

“The chicken was moist without an oily taste, but we couldn’t get past the sweetness of the tenders,” she wrote.

“The Chick-fil-A sauce, thick and cloudy and even sweeter, only made things worse.”

8. Chicken Guy

This fast food venture from Food Network host Guy Fieri, which has locations everywhere from Times Square to Disney World, was also credited by Harris for having a very sweet taste in its panko-style crusted tenders.

7. Jollibee

This Filipino fast-food chain that has become a hit from coast to coast just didn’t cut it, Harris said.

She wrote that the “overwhelming taste of frying oil” left the tenders with a “sour” taste – even despite the abundant juiciness.

6. KFC

Colonel Sanders saves the day? A kind.

The taste tester said the chain’s gravy helped redeem the salty chicken, which “was firm and you could pull off ribbons like string cheese.”

5. Church Chicken

The offering here needs some kind of dipping sauce to make it edible, Harris said, calling Church’s mischievous effort “the least memorable of the bunch, but not terrible.”

However, she insisted on BYOS – bring your own sauce – as the hot sauce and gravy can reportedly use divine intervention.

4. Carl’s Jr

Harris said this West Coast standard is more worthy of a children’s menu.

“The meat tasted like juicy strips of chicken breast. The only problem is that you have to eat them right away,” she wrote. “They didn’t keep their crack like some of the others.”

3. Growing reeds

The Louisiana-born chain—now rapidly expanding coast-to-coast, including NYC—took bronze on a so-far somewhat underwhelming list.

“The chicken tastes and feels like real chicken. And although the coating doesn’t hold the meat as well as I would like, it’s crispy and stays crispy,” she wrote.

“The fingers are a little bland, but that’s what the Cane sauce is for,” Harris said, referring to Raising Cane’s signature remoulade dip.

2. Popeyes

I really liked that chicken from Popeyes – apparently not enough to be number one.

Another Louisiana offering was at one point the top critic’s choice, she said, but ultimately, the juicy and flavorful tenders were awarded the silver medal.

True, Harris explained, to inconsistencies — some bites were “plump and moist” while others were “giant chunks of crispy coating.”

“They register more as a crunchy snack than a meal,” she offered.

1. Wingstop

Harris went out on a limb to defend the arm chain, not widely known for its tenders.

However, the professional eater loved their nice crunch, size and the “ideal consistency” of the ranch dip served alongside.

“Thick enough to smear your tenderness, but not so thick as to be considered bare,” she said, returning to a familiar word for her appreciation of the sauce.