Chili’s Chicken Crispers Copycat Recipe

How This Recipe Earned Its Spot

Chicken Crispers are one of my favorite things to order at Chili’s. We recently had a chance to go and I knew I had to figure out a recipe to make these at home.

It took a few tries, but I am so glad I stuck with it. They are even better than the ones I have at Chili’s.

Not to mention I made this Honey Mustard in 2 minutes and it is much better than theirs!

This was plenty of chicken for three meals this week. We had them with the honey mustard.

How to Make Chicken Crispers at Home

Chicken Crispers are thick-cut chicken tenders with a crispy, thick, seasoned coating. Getting this coating was a little tricky, but here’s the batter: 1 cup self-rising flour, 1/4 cup buttermilk, 3/4 cup chicken broth, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper.

Coat in 1/2 cup flour before dipping into the batter. Fry at 350 for about 7-9 minutes.

What Each Part of the Batter Is Doing

You may be tempted to skim over this, but each part of this recipe is so important. Do not skip the self-rising flour, I promise.

That’s the secret to a crust that puffs and raises properly. Most batters call for some sort of liquid – often times just plain water or milk.

Chicken broth adds tons of flavor to the coating, seasoning it from the inside out. I tried it with water and I can attest to you that it’s not nearly as tasty without the broth.

Buttermilk adds a nice tang to the recipe, tenderizing the meat as it cooks. This is the place in recipes to use buttermilk instead of a substitute.

I tried it with whole milk once and the flavor is much better with buttermilk.

Honey Mustard: Mayo, Honey, Dijon, Paprika, Salt

• 2/3 cup mayonnaise

1/4 cup honey

• 2 Tbsp Dijon mustard

Pinch paprika

Pinch of salt

Mix the above together and allow to sit for at least 10 minutes. You want to mix this together good for 2 minutes.

You can make this first, and allow to sit while you fry the chicken. It’s great served alongside the chicken.

How to Make Chili’s Chicken Crispers

Put 1/2 cup of plain flour in a shallow tray; toss chicken around to cover. Shake off excess flour.

In a bowl, stir together self-rising flour, buttermilk, chicken broth, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper until smooth. Dip chicken in buttermilk mixture, coating completely.

Allow excess batter to drain. Don’t be timid, use all the ingredients.

You’ll be surprised how much batter the meat absorbs.

In a large, heavy-bottomed saucepan over medium, heat oil to 350° and you’ll need between 6-10 cups to cover the meat. Add a few pieces at a time (2-3), being careful not to crowd the pan and lower the temperature of the oil.

Fry, turning occasionally, 7-9 minutes, until deep golden brown. Remove from oil, drain on paper towels or better yet a rack, and repeat with remaining pieces.

Serve with Honey Mustard.

Tips for success:

• The meat does NOT have any seasoning on it so make sure you get it completely covered. If you like, you can add a little of the self-rising flour to the buttermilk mixture, making sure to incorporate. The more you have on it, the more seasoned it’ll be. Also, don’t go easy on the salt, it makes a difference.
• The consistency of the batter should be similar to thick pancake batter, kind of like paint.
• Don’t skip the plain flour, it helps the batter stick. Otherwise, you’ll be left with chicken with little pieces of batter on them. Make sure to shake off excess though.
• Also, after dipping in batter, allow to sit for a few seconds to drain off excess before dropping into hot oil.

How to Get the Crunch Back the Next Day

Leftover crispers keep well in the fridge for 3 days. To reheat, give them 30 seconds in the microwave, followed by 3-4 minutes in your oven’s broiler on low.

They will be much more crispy if you follow these two steps to reheat. You can also pop them into your air fryer for 4-5 minutes at 375°F.

Chili’s Chicken Crispers FAQ

How many pieces does a chicken breast make?

This recipe calls for chicken tenderloins, but if you’d like to use regular chicken breasts, butterfly them first to get more, thinner pieces of meat. One large breast should give you about 10-12 pieces.

Can I cut them thinner/thicker?

I’ve seen recipes call for thicker pieces of chicken. Cutting them about 3/4” thick helps them cook quicker.

Can I use an air fryer instead of a deep fryer?

Unfortunately, the secret behind these deliciously thick and crunchy Chicken Crispers lies in the wet, loose batter. If you put them in the air fryer they will most likely drip off of the chicken before the batter gets a chance to set and crisp up.

However, if you prefer to make them in an air fryer you can bread them with flour, egg, and breadcrumbs. They won’t be as thick but will be pretty close.

Can I use all-purpose flour instead of self-rising?

Yes, just add 1½ teaspoons of baking powder and ¼ teaspoon salt to a cup of all-purpose flour. The baking powder is what will make the coating rise.

What temperature should the oil be?

This is probably the most important question. Make sure that your oil is nice and hot before adding in your Crispers.

The temp should remain steady at 350°F the entire time you’re frying. If it’s not hot enough the coating will soak up oil.

However, if the oil is too hot it will burn on the outside, but stay raw on the inside. Invest in a thermometer if you’re deep-frying in a pot.

It’s helpful.

How do I know when the chicken is done?

At 350 degrees the chicken will take 7-9 minutes. They should be a deep golden brown color, not pale yellow or super dark.

Cut into the thickest part to make sure the meat is white with no sign of pink and 165 degrees in the middle.

How long will the honey mustard sauce last?

Your deliciously sweet and tangy honey mustard will keep in the fridge for 1 week in an air-tight container or jar.

Other Restaurant Copycat Recipes Worth Making

• Easy Mongolian Beef
• Buffalo Chicken Crock Pot Sandwiches, a great way to use leftover chicken
• Homemade Alfredo Sauce, delicious over pasta with your Crispers