Honey Graham Cracker Chicken Fingers

I was born to fry.

Graham Cracker Chicken Strips @dessertfortwo

This one is for the biscuit soppers out there.  Those of you that drench your fried chicken in honey, and sop up the excess with a biscuit.  You eat those few bites in silence.  Maybe your eyes are closed and you don’t even realize it.  The good stuff in life happens when your mouth is full.  I’m so with you.

I wish I could say I invented graham cracker fried chicken, but all the glory goes to chef Michael Romano.  My recipe isn’t anywhere close to his, but entirely inspired by him.  He cuts the graham cracker crumbs with panko in his recipe.  I like the sweet fried chicken thing (did you catch my Sweet Tea Fried Chicken?), and so I used all graham cracker crumbs.  I was not disappointed.

The honey drizzle on top, oh my lands, don’t skip it.

Fried Graham Cracker Chicken Strips @dessertfortwo

This is my farewell meal.  I’m on my way back to California for a week vacation from my kitchen.  I’m in the trenches of the book-writing process, and I need a break.  It’s not that I won’t keep working on it every single day that I’m gone, but I need a break from the constant dishes, the incessant beeping of the oven timer that I’ve started to curse at, and the crumbs that are always underfoot no matter how many times I mop.  I need a change-of-scenery vacation.  Do you ever take those?  Sometimes it’s as simple as working outside, or trying out a new coffee shop for an alternate view.  I highly recommend switching up your scenery to help with creative flow issues.

I know this meal is slightly gluttonous, but I can assure you that there will be nothing but salads and gluten-free fare on my trip.  Not by choice; I love the gluten.  But, I happen to be making the wedding cake for two sweet gluten-free friends this week, and I harbor guilt eating gluten in front of those who cannot.  So, I ate my fried chicken as a farewell meal today.  Goodbye wheat flour, I’ll be thinking of you often.  I promise to hold hot, little baguettes in my hands as soon as I get back.  And I promise to smash more graham crackers to bits and fry chicken in it again, because that was delicious.

If you are a reader who’s asked me to make a wedding cake and I declined…please, do not be offended!  I only make wedding cakes for very close personal friends.  My friends are the type of people that would only laugh if their wedding cake turned out lop-sided.  I make delicious food, not beautiful food.  I can’t handle the pressure of making a wedding cake for anyone that I haven’t shared countless bottles of wine with.  The truth of the matter is, you never know what is going to set off Bridezilla.  Even the most chill chick could morph at any time.  I know my friends aren’t capable of this behavior, but strangers?  Not so sure.  Maybe one day I will provide this service, but not at this time.  Thanks for understanding.  I will definitely post photos of the finished wedding cake on my Instagram, so follow along there :)

5.0 from 4 reviews
Graham Cracker Fried Chicken
 
Prep time
Cook time
Total time
 
Serves: 2
:
Serves: 2
Ingredients
  • 2 cups of fry oil (I use peanut oil)
  • 5 graham cracker sheets
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 egg
  • 1 pound chicken tenders
  • honey, for drizzling
Instructions
  1. 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. Let it cool before proceeding.
  2. First, crush the graham crackers in a food processor or plastic bag with a rolling pin. Add the smoked paprika, garlic powder and salt to the graham cracker crumbs, and stir to combine.
  3. Beat the egg in a shallow bowl, and have ready on the side.
  4. Next, bread the chicken: first dip it in the egg, let the excess drip off, and then roll it in the graham cracker crumbs. Repeat for all chicken fingers.
  5. Add only two or three chicken fingers to the hot oil at a time, and fry until golden brown and 165-degrees internally. It should take about 3 minutes per side. Repeat with all of the chicken tenders. You can keep them warm in a 200-degree oven while the rest finish cooking. Always test the internal temperature of chicken before serving.
  6. Drizzle with honey and serve.

 

 

 

 

Comments

  1. says

    That drizzle looks amazing! This combo of salty and sweet sounds delicious. Your friends are so lucky to have you making their wedding cake!! Have a great trip!

  2. says

    Ok, I fry in peanut oil too and love high it can take the heat…..there, I feel like a real cook now! But truly, I discovered peanut oil 6 months ago and love frying that way.

    But the graham cracker crust?!?, really excited right now, shaking kind of like my dog shakes right before his walk!!!

    The kids are gonna love this!!!

  3. says

    This take on fried chicken sounds totally intriguing in the best possible way. Good luck with the wedding cake making, I’m sure you’re going to make something simply stunning and equally as delicious.

  4. Jessica L. says

    I love that you say you make delicious food, not beautiful food! I feel the exact same way. My cakes may be hideous, but they sure taste good. Have an awesome time in California!!

    • says

      Great question! I think it would be great! Just make sure to spray the outside of the graham cracker coating before baking so that is crisps up. Let me know how it goes :)
      Happy baking,
      Christina

      • says

        Oh, I am SO GLAD that someone asked this! As a Texan whose mother used a Fry Daddy at least twice a week every week of my adolescent life, I should certainly not be one to shy away from frying. But you know, waistlines and weddings — sometimes, baked is just better for your conscience (even if you silently wish it was fried).

        I’m gonna give it a whirl! Enjoy your trip. xoxo

        • stacey says

          Your comment made me laugh a lot! :) When I got married, my husband insisted that we buy a Fry Daddy.

  5. says

    Love this idea for chicken fingers! It reminds me of when I was a kid and I’d dip my chicken fingers in honey. I bet the graham crackers are ah-may-zing! Have fun on your trip! I so need to do a little change of scenery myself.

  6. says

    I understand how you feel, I just started my first professional cake decorating job. It’s a little bit soul crushing when you put your heart into a cake and have the customer tell you they are not going to take it because it doesn’t match the picture they have in their head. I want to tell them I am psycho not psychic. It’s really two different things. Have a great time on your vacation.

  7. says

    YAAAAY, I’m so happy you’re coming to Cal town! I feel closer to you already! :) Send me an email if you have time to meet up, my lady. I’m so glad you get to take some much-needed time away from the kitchen. You’ll return home ready to hit it hard.

    These chicken fingers. I want to rub them on my face. I wish that were a lie.

  8. says

    This seriously looks amazing!! I’m not a huge fried chicken fan but these chicken fingers look delicious! Can I place an order?!? Have fun in California :)

  9. stacey says

    I’m having a late lunch today, but the beginning of this post almost made me run out of my office, jump in my truck, and drive as fast as I could to the nearest Chicken Express for some chicken, biscuits, and honey. Man, I’m ALSO wishing that Whataburger sold their Honey Butter Chicken Biscuit all day instead of just for breakfast. I need fried chicken and honey IMMEDIATELY.

    Hope you enjoy your time off! Relax and drink as much wine as you can!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: