34
Submitted by C. Taylor
"This copycat recipe is from Top Secret Recipes. Chili's chicken crispers are chicken fingers with a light and airy batter, usually served with Recipe #28110. This serves 4 as an appetizer or 2 as an entree."
photo by Msjones12 
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
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ingredients
- 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)
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directions
- 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.
Questions & Replies
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Reviews
-
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:<br/><br/>FIRST DIP THE CHICKEN IN THE BATTER, THEN DIP IN THE FLOUR.<br/><br/>This will give you the perfect crispy chicken crispers, better than Chili's.
soulja
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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!
amateurchefNJ
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This recipe is excellent as is. If you want the chicken crispers to be similar to what you find at Chili's, do as the author says and dip the chicken in the dry flour first, THEN the wet batter. The other way works fine if you're looking for a harder crunch, but I tried both ways and definitely preferred their method that was much closer to the restaurant's, which was I chose this recipe in the first place!
RollTideFan
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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.
Bake Em N Take Em
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I am a HUGE fan of Chili's chicken crispers! This is EXACTLY like 'em if not better! I found this recipe about 6 weeks ago and have made it at least 4 or 5 times! I went exactly to the recipe and have even used 2% milk in a pinch and it turned out fine. I mixed together 2/3 cup light mayo, 2 TBS. dijon mustard, and 1/4 cup honey and it made a honey mustard that was EXACTLY like Chili's! LOVE IT! LOVE IT! Thanks for posting!
Twinstimestwo
see 28 more reviews
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Tweaks
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was good, but try using ice cold club soda instead of milk....the crust on Chili's tenders remind us of these old fried chicken places in california a long time ago called Pioneer...
LsuGrrl
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Very yummy! I've tried several recipies for chicken tenders and this was by far the best, my husband agreed. I used 2% milk instead of whole and used oil to fry in skillet instead of deep frying (I don't own a deep fryer).
Sailors Wife
RECIPE SUBMITTED BY
CTaylor
- 16 Followers
- 80 Recipes
- 4 Tweaks
I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait!<img src="http://www.recipezaar.com/members/home/454328/zaar%20photo.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">Amelia (2 y.o. here) enjoying a cider donut after apple picking.<img src="http://www.recipezaar.com/members/home/454328/zaar%202.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">Maeve (4 y. o. here)I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous. Feel free to zmail me!Please click below to help feed animals at local shelters. It's free! It also links to other great sites where you can help with just a click.Update: Just got a new camera, so hopefully my pictures will improve drastically. I had been using the camera on my cell. Needless to say the pics weren't great. I'll try retaking any that I've already posted.http://www.theanimalrescuesite.com/cgi-bin/WebObjects/CTDSites.woa
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