Graham Cracker Fried Chicken

In an 8-cup saucepan, heat the oil over medium heat. 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. If it turns black, it’s too hot and you should let it cool a bit before proceeding. Heat your oven to 200 F if you want to keep the chicken warm after frying it.

First, crush the graham crackers in a food processor or plastic bag with a rolling pin. When you have fine crumbs, add the smoked paprika, garlic powder and salt to the graham cracker crumbs, and stir to combine.

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

Next, bread the chicken: first dip it in the egg, let the excess drip off, and then roll it in the graham cracker crumbs. Set the coated chicken on a plate. Repeat for all chicken fingers.

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. It should take about 3 minutes per side. Remove cooked chicken from the oil using tongs and place on a rimmed baking tray. Repeat frying all of the chicken tenders. You can keep them warm in a 200 F oven while the rest finish cooking. Always test the internal temperature of chicken before serving.

Drizzle with honey and serve.