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
- 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
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:
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