Foodgasm: McDonald's Chicken Tenders

Let’s talk about McDonald’s Chicken Tenders — and more importantly, their new flavoured seasonings that everyone’s been buzzing about.

Now, McD’s tenders have been around for quite some time, and truthfully, I’ve never felt the urge to try them. Why? No dipping sauce. No matter how good the chicken is, if you serve tenders dry, I’m out. Plus, let’s be real — Hot Bird is still the reigning champ when it comes to chicken tenders, and that’s a hill I’m willing to die on.

But then came the twist: McDonald’s introduced flavoured seasonings — you know, the ones you usually toss on fries. So I thought, “Okay maybe this is their redemption arc. Let’s give it a go.”

And honestly? I regret it.

Where Do I Even Begin?

Let’s start with the obvious: seasoning powders are made for fries, NOT dry chicken tenders. The tenders themselves are already dry AF, so when you pour that powder on, it literally has nothing to stick to. It just... floats. Like flavor confetti that never lands.

I took a bite and instead of tasting the seasoning, I accidentally inhaled it.

Yes. I was coughing, sneezing, and tearing up like I just sniffed a whole shaker of white pepper. My soul left my body for a second. This wasn’t food — it was a near-death experience wrapped in cardboard packaging.

Also — let’s not ignore that the seasoning didn’t even elevate the chicken. It didn’t add anything exciting, it didn’t make it juicier or more flavourful. It was like sprinkling dust on disappointment.

Final Verdict?

No. Just no.

Save your RM, your lungs, and your tastebuds.

I’ll stick to dipping sauces or just head back to Hot Bird for that real chicken tender fix. At this point, even McD’s nuggets feel like a better decision.