Chili’s Copycat Chicken Crispers are chicken fingers with a light and airy batter just like Chili’s, usually served with Chili’s Honey Mustard Dressing. This serves 4 as an appetizer or 2 as an entree.
This recipe calls for the chicken to be dipped in the flour first and then the batter. This yields chicken very similar to the texture of Chili’s.
If you would prefer a crispier coating then reverse the process. Dip in the batter first and then the flour.
Either way this is a great dish. Even better with the Honey Mustard Dressing! (Link Below)
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- 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 the shortening or oil in fryer to 350 degrees F.
Combine the beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve the 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.
Click the link below for the Honey Mustard Dressing Recipe:
Honey Mustard Dressing Recipe
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Recipe based on one by C. Taylor
Photo by Msjones12