Honey Graham Cracker Coated Chicken Fingers

Ground graham crackers in either a mortar and pestle or place in a freezer bag and use a rolling pin. Add honey, salt and ground mustard, stir with a fork until all ingredients are combined. Beat egg in a separate bowl.

Dip each chicken tender in egg, and allow excess to drip off. Roll egg-covered tender in graham cracker mixture.

Prepare a small sauce pan with roughly 2 inches of oil. Heat oil. (To check if oil is ready, take a bit of graham cracker and throw it in the oil. If it immediately starts bubbling and rises to the top, oil is ready.)

Fry chicken tenders but do not overcrowd the pan; only fry 2 to 3 at a time. Use tongs and slowly move tenders around pan so they don’t sit on the bottom and burn. Fry for approximately 3 minutes, turn over and fry an additional 1–2 minutes. Check to make sure chicken is fully cooked before serving.