Chili's Chicken Crispers

C. Taylor's Note:

This copycat recipe is from Top Secret Recipes. Chili's chicken crispers are chicken fingers with a light and airy batter, usually served with Chili's Honey Mustard Dressing. This serves 4 as an appetizer or 2 as an entree.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 egg, beaten
• 1/4 cup whole milk
• 3/4 cup chicken broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup self rising flour
• 10 chicken tenderloins
• 1/2 cup flour
• oil (6 to 10 cups) or shortening (for frying, 6 to 10 cups)

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.

Reviews

[soulja]

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.

[amateurchefNJ]

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!

[MaddieLC]

Taste wise, super good. Don't use the wire basket in the fryer though, batter sticks right to it.