Enter the 2022 RITZ CRUSHED CRACKERS RECIPE CONTEST
Buttermilk-Battered Honey-Fried Chicken made with HONEY MAID Grahams

Buttermilk-Battered Honey-Fried Chicken made with HONEY MAID Grahams

From buttermilk brine to crunchy batter coating, the soft, honey-sweet graham cracker flavor of HONEY MAID Grahams is infused into every step of crafting a truly versatile, classic-comfort food.

INGREDIENTS

2 servings, 4 tenders each.

  • 17-1/4 oz. buttermilk
  • 8 sheets (32 squares) HONEY MAID Honey Grahams
  • 5 tsp. kosher salt
  • 16 oz. chicken tenders (8 pieces)
  • 1 oz. all-purpose flour
  • 1 oz. cornstarch
  • 10 sheets (40 squares) HONEY MAID Honey Grahams, divided
  • 4 eggs
  • 2 oz. water

Nutrition per serving

  • Calories

    580

  • Total fat

    32 g

  • Saturated fat

    5 g

  • Trans fat

    0 g

  • Cholesterol

    150 mg

  • Sodium

    490 mg

  • Carbohydrate

    18 g

  • Dietary fiber

    <1 g

  • Sugars

    6 g

  • Added sugars

    5 g

  • Protein

    51 g

  • Vitamin A

    2 %DV

  • Vitamin C

    0 %DV

  • Calcium

    4 %DV

  • Iron

    15 %DV

  • Potassium

    10 %DV

  • Vitamin D

    0 %DV

DIRECTIONS

Blend buttermilk, 8 sheets (32 squares) grahams and salt in blender until smooth. Reserve 1 Tbsp. mixture.

Combine remaining buttermilk mixture and chicken in resealable plastic bag, making sure tenders are completely submerged in brine. Refrigerate at least 2 hours and up to 6 hours to marinate.

Process flour, cornstarch and 2 sheets (8 squares) grahams in food processor to a fine powder. Set aside in shallow dish.

Process remaining 8 sheets (32 squares) grahams in food processor to a fine powder. Add reserved 1 Tbsp. buttermilk mixture; pulse 5 to 6 times to combine. Set aside in second shallow dish.

Beat eggs and water in third shallow dish until combined. Refrigerate until ready to use.

Remove chicken from brine; discard brine. Dredge each tender in cornstarch mixture, dip in egg mixture, then coat with graham crumbs.

Cook chicken in 350°F deep-fryer 1-1/2 min. or until crust is golden brown. Place tenders on wire rack set inside a sheet pan. Bake in 350°F standard oven 3 to 4 min. or until done (165°F).

Tips

Serving Suggestion:

  • Serve with a honey-sriracha sauce made with 4 parts sriracha, 2 parts honey and 1 part mayonnaise.