With this Chicken Crispers (Chili’s copycat) recipe you can have juicy, tender, and flavorful chicken tenders at home. Dipped in a homemade honey mustard, they are sure to become one of your kid’s favorite things to eat.
I find myself enjoying making restaurant copycat recipes more and more. Probably because with 2 teenagers, we never seem to be able to coordinate everyones schedules to go out to eat anymore. And frankly, during the winter when it is dark and cold in the evening, I’d rather stay in my warm house than venture out anywhere.
This recipe is based off of Todd Wilbur’s recipe from Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America’s Favorite Restaurant Chains
. According to Wilbur, Chili’s uses MSG for the flavor in their Chicken Crispers. In order to mimic the flavor in this recipe, chicken broth is used in the batter. It does a wonderful job of producing super flavorful tenders. The batter is thick and coats the chicken really well. One bite and my son immediately asked – Can you fry onion rings in this batter? I think that will be on the agenda for next week.
I fried these Chicken Crispers in vegetable shortening as I think it produces a better flavor and texture than oil and foods fried in shortening tend to taste less greasy. Chili’s Chicken Crispers may be my favorite copycat recipe to date. Next up: Honey Chipotle Chicken Crispers. I can only imagine how good they must be.
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Chicken Crispers (Chili's Copycat)
Ingredients
Honey Mustard Dressing
- 2/3 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- pinch of cayenne pepper
Chicken
- 1 large egg, lightly beaten
- 1/4 cup 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 all-purpose flour
- 6 to 10 cups shortening or vegetable oil
Instructions
- To make sauce, combine all ingredients in a small bowl. Cover with plastic wrap and refrigerate.
- In a medium bowl, combine egg, milk, chicken broth, salt and pepper. Whisk for 30 seconds. Whisk in self-rising flour and let sit 5 minutes.
- Place shortening or oil in a Dutch oven and heat to 350 degrees.
- Place the 1/2 cup flour in a bowl. Coat each piece of chicken in flour and then dunk into the batter.
- Working in batches of 3-4 tenderloins, lower battered chicken into oil. Fry 7 to 9 minutes, or until golden brown.
- Drain on a wire rack or paper-towel lined plate.
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Originally published February 10, 2015.
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More Copycat Recipes
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I love this recipe because I loved eating them in our neighborhood Chili’s Restaurant. They are awesome. I only use almond flour when making them.
I made chiles copy cat recipe years ago. It was perfect. What I don’t see in this recipe is the step where the chicken tenders are soaked for 1-2 hours in milk.
Huge difference.
Yes your right! Do you have that recipe? Thanks
Oh Dear God! I made this messy recipe. Oh Dear God!
The ultimate recipe that I have ever made. Oh Dear God! Treat your family and friends! They will be begging for more. So be well prepared.
I did not have self rising flour. I used “active yeast” to compensate. Just use a good pinch in a 1 cup measuring cup. Then just use a temperature gage to 100F – 120F let it sit and whisk to speed up the rising yeast. Just a few minutes. So I messed up and put the 1/2 cup flour in the mix. It was to be flouring the chicken tenders, then soak them in the concoction. I apologize I am unable to take pictures on this device. Apples are meant to eat not to converse lol. It’s an amazing recipe and worth the mess. As I said make a lot . You don’t need veggies or other traditional sides. This is the most amazing recipe. There will be no left -overs. Bon Appetite!
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looking good Thanks for the tips Priscilla. Love that you marinated yours in Italian dressing overnight. That sounds so good.
looking good
good keep it up
owesome ….I love the chicken crispers from Chili, Christin
owesome keep it up
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thank you for the tasty treat. That was a delicious meal