Chili's Chicken Crispers

Total Time
45mins
Prep
15 mins
Cook
30 mins
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Ingredients

Nutrition

Directions

  1. Heat shortening or oil in fryer to 350 degrees F.
  2. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self rising flour. Let the batter sit for 5 minutes.
  3. Coat each piece of chicken with dry flour, and then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil. Fry for 7 to 9 minutes.
  4. Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time. Drain fried chicken strips on paper towels and serve with honey mustard dressing.
Most Helpful

4 5

This is a great recipe. I do want to stress that it has the process backwards. In order to get the crispy crust of the Chili's Crispers you have:

FIRST DIP THE CHICKEN IN THE BATTER, THEN DIP IN THE FLOUR.

This will give you the perfect crispy chicken crispers, better than Chili's.

5 5

Loved this recipe! Great suggestion to first dip the chicken in the batter then the flour; it made the chicken really crispy! Preparing it by flouring then dipping will make the crust turn out more like how you would get it at Chili's. Great either way though!

4 5

my husband loved it, but we gotta figure out a way to keep the batter from sticking to the fryer. It's not as puffy as the chili's crispers, but it does taste really good.