Pete Wells, The New York Times:

Today, the chicken tender is not just familiar. It is triumphant. It is a fixture of school lunches and kids’ menus, of all-night diners and gas stations. It can be found at airports, food courts and stadiums. It is a major reason for the double-digit sales growth that Chick-fil-A, Popeyes, Raising Cane’s and other chicken-centric chains have reported for five straight years.

Along the way, the chicken tender has become a symbol, although its meaning is hard to pin down. It can be an icon of simple, straightforward, unpretentious American taste. It can also be an expression of dull, unadventurous food engineered for the lowest common denominator. Restaurants, in their drive to stand out, have expended great effort devising crunchier breading, zestier dipping sauces, more tender tenders. And yet all the sauces in the world will never quite dispel the suspicion that the tender itself is, at heart, not very exciting.

What a better lunchtime read than that about the humble Chicken Tender?

Btw, the best Tenders? In my humble opinion: Spanky’s in Savannah, GA. Get their honey horseradish sauce and their spuds on the side? That’s a great time in a great city.