The Bon Appétit test kitchen's series "It's That Simple" explores easy recipes, featuring an inventive dish of chicharron-crusted chicken tenders made for a colleague's birthday. Jesse Szewczyk requested no baked goods, spurring the creation of this savory delight. By replacing breadcrumbs with crushed pork rinds, the tenders achieved a unique flavor and airy crunch without excessive grease. Their versatility allows for various serving styles, proving that simple ingredients can yield exciting results and elevate festive occasions, making cooking a fun collaborative effort among colleagues.
Replacing breadcrumbs with crushed pork rinds in chicken tenders yields a fiercely savory, crunchy dish that's surprisingly not greasy and full of flavor.
On Jesse's birthday, I made chicharron-crusted chicken tenders, a protein-packed savory treat he loved, demonstrating how inventive cooking can elevate celebrations.
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