Belvita Breakfast Biscuits Waffles on a Stick made with Chunky CHIPS AHOY! Cookie Pieces Sweet Corn & Shrimp Arancini made with RITZ Crackers Dessert Burritos made with OREO Cookie Pieces Honey Maid Grahams Whole Grain PREMIUM Saltines Sour Patch Kids

Welcome to MONDELĒZ INTERNATIONAL FOODSERVICE

A leader in branded snacks, ingredients, gum and candy.

Trends

INGREDIENTS

Servings
  • 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 FACTS

Nutritional facts are based on a single serving
Calories 580
Total fat 32g
Saturated fat 5g
Trans fat 0g
Cholesterol 150mg
Sodium 490mg
Carbohydrate 18g
Dietary fiber <1g
Sugars 6g
Added sugars 5g
Protein 51g
Vitamin D 0%DV
Calcium 4%DV
Iron 15%DV
Potassium 10%DV

DIRECTIONS

  1. Blend  buttermilk, 8 sheets (32 squares) grahams and salt in blender until smooth. Reserve 1 Tbsp. mixture.
  2. 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.
  3. Process  flour, cornstarch and 2 sheets (8 squares) grahams in food processor to a fine powder. Set aside in shallow dish.
  4. 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.
  5. Beat  eggs and water in third shallow dish until combined. Refrigerate until ready to use.
  6. Remove  chicken from brine; discard brine. Dredge each tender in cornstarch mixture, dip in egg mixture, then coat with graham crumbs.
  7. 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).
  8. Serving Suggestion:

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

How to Deliver Rewards That Resonate

December 10, 2020

It’s Personal: How to Deliver Rewards That Resonate

Operators tailor incentives to provide customized experiences for their guests.
Read Article

Foodservice Turns Inside Out: Restaurants Reinvent Themselves for Off-Premises Business

January 5, 2021

Foodservice Turns Inside Out: Restaurants Reinvent Themselves for Off-Premises Business

The pandemic-propelled shift to off-premises is reshaping the restaurant landscape, literally, as smaller-footprint stores designed for digital and drive-thru orders emerge.
Read Article

Video Highlights



Check out the latest videos from our YouTube Recipe channel.

Insights
The Foodservice Fast Lane

The Foodservice Fast Lane

Discover the Top 2019 Trends to Help Turbocharge Your Business
Read Article

Nilla Brick Toast

Hot New Recipes

Check out the latest recipes and yummy dessert builds designed to help sweeten your business.
Visit the Culinary Center

Segment Support

Segment Support

See how our tailored solutions can help you succeed in your segment.

Learn More

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.