-
1
In an 8-cup saucepan, heat the oil over medium heat.
-
2
The oil is ready to fry when you drop in a few pieces of graham cracker crumbs, and it immediately starts to sizzle and floats to the surface.
-
3
If it turns black, its too hot and you should let it cool a bit before proceeding.
-
4
Heat your oven to 200 F if you want to keep the chicken warm after frying it.
-
5
First, crush the graham crackers in a food processor or plastic bag with a rolling pin.
-
6
When you have fine crumbs, add the smoked paprika, garlic powder and salt to the graham cracker crumbs, and stir to combine.
-
7
Beat the egg in a shallow bowl, and have ready it on the side.
-
8
Next, bread the chicken: first dip it in the egg, let the excess drip off, and then roll it in the graham cracker crumbs.
-
9
Set the coated chicken on a plate.
-
10
Repeat for all chicken fingers.
-
11
Add only two or three chicken fingers to the hot oil at a time, and fry until golden brown and they reach 165 F internally.
-
12
It should take about 3 minutes per side.
-
13
Remove cooked chicken from the oil using tongs and place on a rimmed baking tray.
-
14
Repeat frying all of the chicken tenders.
-
15
You can keep them warm in a 200 F oven while the rest finish cooking.
-
16
Always test the internal temperature of chicken before serving.
-
17
Drizzle with honey and serve.
