I wasn’t entirely sure this was going to turn out very good when I started to make this recipe… I initially was going to make Captain Crunch chicken fingers but did a quick audible when I spied the graham crackers at the grocery store. I thought this would be a unique spin on the old fried chicken finger appetizer. Fortunately it did not disappoint!
The graham crackers make for a wonderful coating. The added honey helps stick the coating to the chicken tenders very nicely.
Once fried, the sweet crunch of the graham crackers and honey provide a burst of flavor in your mouth. The added ground mustard brings it all together!
I also recommend adding some extra honey to the mix after frying to drizzle on top of the chicken fingers. It is absolutely delicious!
Live to Eat!
- 8 Plain Graham Cracker Sleeves
- 4 Tablespoons Honey
- 1 Tablespoon Salt
- 2 Teaspoon Ground Mustard
- 1 Egg
- 1 Pound Chicken Tenders (Approximately 10)
- Oil for Frying (Vegetable or Peanut)
- Ground the graham crackers in either a mortar & pestle or place in a freezer bag and use a rolling pin.
- Add the honey, salt and ground mustard, stir with a fork until all ingredients are combined.
- Beat the egg in a separate bowl.
- Dip each chicken tender in the egg, and allow excess egg to drip off.
- Roll the egg covered tender in the graham cracker mixture.
- Prepare a small sauce pan with roughly 2 inches of oil.
- Heat the oil (you will know it is ready if you take a bit of graham cracker and throw it in the oil, if it immediately starts bubbling and raised to top then oil is ready).
- Fry the chicken tenders but do not overcrowd the pan, only fry 2-3 at a time. Use tongs and slowly move the tenders around the pan so they don't sit on bottom and burn.)
- Fry for approximately 3 minutes, turn over and fry an additional 1-2 minutes.
- Check to make sure the chicken is fully cooked before serving.