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  • 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


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


  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.

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