Graham Cracker Fried Chicken

Directions

1. 1
   In an 8-cup saucepan, heat the oil over medium heat.
2. 2
   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.
3. 3
   If it turns black, its too hot and you should let it cool a bit before proceeding.
4. 4
   Heat your oven to 200 F if you want to keep the chicken warm after frying it.
5. 5
   First, crush the graham crackers in a food processor or plastic bag with a rolling pin.
6. 6
   When you have fine crumbs, add the smoked paprika, garlic powder and salt to the graham cracker crumbs, and stir to combine.
7. 7
   Beat the egg in a shallow bowl, and have ready it on the side.
8. 8
   Next, bread the chicken: first dip it in the egg, let the excess drip off, and then roll it in the graham cracker crumbs.
9. 9
   Set the coated chicken on a plate.
10. 10
    Repeat for all chicken fingers.
11. 11
    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.
12. 12
    It should take about 3 minutes per side.
13. 13
    Remove cooked chicken from the oil using tongs and place on a rimmed baking tray.
14. 14
    Repeat frying all of the chicken tenders.
15. 15
    You can keep them warm in a 200 F oven while the rest finish cooking.
16. 16
    Always test the internal temperature of chicken before serving.
17. 17
    Drizzle with honey and serve.