![]() ![]() So, even if you ripped off all the breading (as I have done before), the chicken will still have a really nice smoky taste. What I enjoyed most was that the smoky garlic flavor permeated the meat. Spice level is subtle and I would rank it below their traditional spicy tenders. Taste: You definitely get the smoky flavor. I didn’t notice a huge difference, save for maybe a touch more crunchiness (but that could be the sign psychologically manipulating me). The promotional signs talk of a “southern style crispy coating,” which I’m not really sure if that’s any different than their normal breading. Texture: Juicy interior, with their famous crispy crunch on the outside. Not sure if it makes a difference, but that shape may help decrease the chances of your tenders getting a bit dried out and overcooked, as has occasionally happened with their skinnier counterparts. Looks: Very similar to their standard chicken tenders, although (and I’m not sure if it was just a random coincidence), the Smokey Garlic Chile tenders were in larger “cubes” than the long skinny traditional tenders. I’m not one to shy away from limited time promotions at Popeyes (especially those deliciously crispy/spicy/sweet Waffle Tenders!), so I stopped by my favorite fast food fried chicken place to check out the goods. Muñoz, Chief Marketing Officer of Popeyes, the Smoky Garlic Chile Chicken “features the flavors of slow-smoked morita chile peppers and garlic in our marinade, bringing a slow-smoked heat to our premium tenderloins.” If you’re more of a visual learner, you can watch the television commercial here. ![]()
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