Graham Cracker Fried Chicken

• 2 cups Fry Oil (I Use Peanut Oil)
• 5 whole Sheets Of Graham Crackers (4 Little Rectangles Per Sheet)
• 1 teaspoon Smoked Paprika
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 1 whole Large Egg
• 1 pound Raw Chicken Tenders
• Honey, For Serving

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

fry oil, crackers, paprika, garlic, salt, egg, chicken tenders, honey

Taken from tastykitchen.com/recipes/main-courses/graham-cracker-fried-chicken/ (may not work)