At the Bon Appétit test kitchen, birthday celebrations are a communal affair. A shared spreadsheet allows team members to denote their favorite treats. For Jesse Szewczyk's birthday, the team created chicharron-crusted chicken tenders, inspired by his preference for savory food. This innovative twist on chicken tenders utilizes crushed pork rinds instead of breadcrumbs, adding a unique crunch and flavor profile. The dish can be served in various ways and allows for flavor customization. Such culinary experiments reflect the team's dedication to celebrating their colleagues in a delicious and thoughtful manner.
For my colleague Jesse Szewczyk's big day, he wrote, "no baked goods...anything super savory." So on his birthday I made him the chicharron-crusted chicken tenders of his dreams.
The pork rinds are fiercely savory, underpinning the tenders with deep flavor, unlike neutral breadcrumbs. Surprisingly, they're not overly greasy, and even when crushed, they retain their airy crunch.
Salted but unflavored chicharron are your best bet here, allowing you to customize the flavors yourself. The Italian seasoning listed is merely a suggestion-try an equal quantity of Tajín or powdered ranch.
Eaten with a squeeze of lemon juice and a green salad, or sliced into strips, placed over rice, and served with a tonkatsu sauce, chicharron chicken tenders are the protein-packed gift that keeps on giving.
#culinary-creativity #birthday-celebrations #savory-dishes #chicharron-chicken-tenders #bon-appetit-test-kitchen
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