Prep 15 mins
Cook 30 mins
This copycat recipe is from Top Secret Recipes. Chili's chicken crispers are chicken fingers with a light and airy batter, usually served with TSR Version of Chili's Honey Mustard Dressing by Todd Wilbur. This serves 4 as an appetizer or 2 as an entree.
- 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)
- Heat shortening or oil in fryer to 350 degrees F.
- 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.
- 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.
- 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.
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.
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!
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.