Graham Cracker Chicken

Graham Cracker Chicken


  • 2 cups of fry oil
  • 5 graham cracker sheets
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 pound chicken tenders
  • honey, for drizzling


In a saucepan, heat oil over medium heat. 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, combine. Beat the egg in a shallow bowl, put aside. Bread the chicken: dip it in the egg, let the excess drip off, roll it in the crumb mix. Repeat for all tenders. Add only two or three tenders 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 tenders.  Drizzle with honey and serve.

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