Honey-Graham-Cracker-Chicken-Fingers

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!

Preparing-Graham-Cracker-Chicken-Fingers

The graham crackers make for a wonderful coating.  The added honey helps stick the coating to the chicken tenders very nicely.

Frying-Chicken-Fingers

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!

Graham-Cracker-Chicken-Fingers

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!

5.0 from 2 reviews
Honey Graham Cracker Coated Chicken Fingers
 
Prep time
Cook time
Total time
 
Honey Graham Cracker Chicken Fingers - fried to perfection. The salty / sweet combination is a huge winner!
Author:
Recipe type: Appetizer
Serves: 12 chicken fingers
Ingredients
  • 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)
Directions
  1. Ground the graham crackers in either a mortar & pestle or place in a freezer bag and use a rolling pin.
  2. Add the honey, salt and ground mustard, stir with a fork until all ingredients are combined.
  3. Beat the egg in a separate bowl.
  4. Dip each chicken tender in the egg, and allow excess egg to drip off.
  5. Roll the egg covered tender in the graham cracker mixture.
  6. Prepare a small sauce pan with roughly 2 inches of oil.
  7. 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).
  8. 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.)
  9. Fry for approximately 3 minutes, turn over and fry an additional 1-2 minutes.
  10. Check to make sure the chicken is fully cooked before serving.
Notes
Don't overcrowd the fry pan. Make sure to only fry 2-3 tenders at a time.
 

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