Cooking: You can bake or microwave these per the packaging (see below). Microwaving delivers a listless experience, all spongy and soggy and mushy. I went with the air fryer, and that was order of magnitude better; turning the otherwise thin and meagre coating into a slightly crisp textural contrasts.
Taste and texture: These are far from my favorite chicken nuggets, possessing a slightly greasy after taste that lingers. The air fryer did help reduce this somewhat, though not entirely. The interior chicken is highly processed, with little poultry-taste. The coating is very thin and again, microwaved, is a mushy meagre thing.
Overall: Quantity reigns over quality here. If you’re looking to load the freezer up with something basic to cook up in a 60 second rush, you find it. If you’re looking for. There are much better nuggets out there though, see our roundup here.
Perdue Chicken Breast Tenders cooking and nutrition
Are Perdue Chicken Breast Tenders any good?
These a pass for me. The interior chicken is dry and spongey with little to recommend. There’s a slightly greasy after taste and overall, a quite unremarkable product.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!