Honey Graham Cracker Coated Chicken Fingers

1. 1

   Ground graham crackers in either a mortar and pestle or place in a freezer bag and use a rolling pin.

2. 2

   Add honey, salt and ground mustard, stir with a fork until all ingredients are combined.

3. 3

   Beat egg in a separate bowl.

4. 4

   Dip each chicken tender in egg, and allow excess to drip off.

5. 5

   Roll egg-covered tender in graham cracker mixture.

6. 6

   Prepare a small sauce pan with roughly 2 inches of oil.

7. 7

   Heat oil.

8. 8

   (To check if oil is ready, take a bit of graham cracker and throw it in the oil.

9. 9

   If it immediately starts bubbling and rises to the top, oil is ready.)

10. 10

    Fry chicken tenders but do not overcrowd the pan; only fry 2 to 3 at a time.

11. 11

    Use tongs and slowly move tenders around pan so they dont sit on the bottom and burn.

12. 12

    Fry for approximately 3 minutes, turn over and fry an additional 12 minutes.

13. 13

    Check to make sure chicken is fully cooked before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.