Graham Cracker Fried Chicken

1. 1

   In an 8-cup saucepan, heat the oil over medium heat.

2. 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. 3

   If it turns black, its too hot and you should let it cool a bit before proceeding.

4. 4

   Heat your oven to 200 F if you want to keep the chicken warm after frying it.

5. 5

   First, crush the graham crackers in a food processor or plastic bag with a rolling pin.

6. 6

   When you have fine crumbs, add the smoked paprika, garlic powder and salt to the graham cracker crumbs, and stir to combine.

7. 7

   Beat the egg in a shallow bowl, and have ready it on the side.

8. 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. 9

   Set the coated chicken on a plate.

10. 10

    Repeat for all chicken fingers.

11. 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. 12

    It should take about 3 minutes per side.

13. 13

    Remove cooked chicken from the oil using tongs and place on a rimmed baking tray.

14. 14

    Repeat frying all of the chicken tenders.

15. 15

    You can keep them warm in a 200 F oven while the rest finish cooking.

16. 16

    Always test the internal temperature of chicken before serving.

17. 17

    Drizzle with honey and serve.

* Per serving · 4 servings · Values may vary.