McDonald’s has taken another step towards changing the way it produces meat; it has announced it is testing new artificial flavour free buttermilk chicken tenders in North Carolina.
The Buttermilk Crispy Tenders will be tested at 138 restaraunts in Charlotte, North Carolina. The tenders are marinated with buttermilk and spices and made using white meat without antibiotics, artificial flavours, colors or MSG.
The tenders will be served with a new sauce which is described as a little tangy and sweet.
Chef Michael Haracz, the manager of culinary innovation at McDonald’s USA, said that the buttermilk tenders are a part of McDonald’s “efforts to continue our food journey by listening to our customers. We know people love chicken tenders, and we are committed to creating great-tasting food with quality ingredients and testing new innovations for our customers.”