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.



2 servings, 4 tenders each.
  • 17¼ 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

Calories580 Total fat32 gSaturated fat5 gTrans fat0 gCholesterol150 mgSodium490 mgCarbohydrate18 gDietary fiber1 gAdded sugars5 gProtein51 gVitamin A2 %DVVitamin C0 %DVVitamin D0 %DVCalcium4 %DVIron15 %DVPotassium10 %DV

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).


Serving Suggestion:

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

© Mondelēz International group