Chili’s Chicken Crispers Copycat Recipe

While it can be hard to replicate the chicken crisper crunch at Chili’s, once you discover their batter, the crunch can be duplicated.

The secret is the chicken broth mixed with self-rising flour and buttermilk. To get that signature thick and crispy crust, coat the tenders in the mixture and fry them for about 7 to 9 minutes at 350°F. Making honey mustard takes two minutes, and it’s so much better than the one at the restaurant.

How This Recipe Earned Its Spot

I enjoy going to Chili’s. When I first made the crispers at home, one secret ingredient I used that I didn’t expect was chicken broth in the batter.

Once I added that, I finally had the flavor I was looking for. Then I got enough chicken to make three different dinners that week. That’s a good cooking week.

What Each Part of the Batter Is Doing

Chicken Tenderloins (10, raw)

To get the most accurate size and texture experience, use chicken tenderloins. One large butterflied breast yields 10–12 pieces.

For the fastest cooking time, aim for thinner strips, about 3/4 inch.

Self-Rising Flour (1 cup, in batter) + Plain Flour (1/2 cup, for coating)

Plain flour is used first as a dry coating so that the wet batter sticks. Self-rising flour is added to the batter; the leavening in it lifts the crust.

Don’t swap out all purpose flour for self rising flour in the batter. People tend to skip over this ingredient, and then they ask why the crust isn’t puffing up as expected.

Buttermilk (1/4 cup)

Adds a nice tang and slight acidity that will help tenderize the chicken. You could use regular whole milk but it will not have as rich of a flavor. For this one, it is worth it to pick up a small carton of buttermilk.

Chicken Broth (3/4 cup)

Most batter recipes use water or milk. This one uses chicken broth instead. It adds a savory flavor to the coating, meaning every bite will taste pre-seasoned. Don’t skip it.

I attempted it once with water to check it out — it’s nowhere near.

Salt (1 1/2 tsp) and Black Pepper (1/2 tsp)

Be generous when it comes to coating the batter as the chicken is unseasoned, meaning that the coating will have to provide all the flavor. Although 1.5 teaspoons may seem like a lot of salt, it’s an appropriate amount for 10 servings. Don’t be timid here.

Vegetable Oil (6–10 cups, for frying)

Use enough to cover the chicken completely. For a neutral flavor and high smoke point, use vegetable or canola oil.

Ensure the pot doesn’t get overcrowded. Frying 2 to 3 pieces at a time will keep the oil hot.

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

The ingredients for the sauce include 2/3 cups of mayo, 1/4 cup of honey, and 2 tablespoons of Dijon mustard each. A pinch of paprika and a pinch of salt are also used. Mix for 2 minutes.

Make it first so it has time to come together while you fry — it’s better after it sits for even ten minutes.

How to Make Chili’s Chicken Crispers

While preparing the chicken, you can set aside the combined ingredients of honey mustard, which include mayonnaise, honey, dijon mustard, paprika, and a bit of salt. Mix well.

In a mixing bowl, add the self-rising flour, buttermilk, chicken broth, and seasoning (salt and pepper), and whisk until the mixture becomes smooth, resulting in a batter. The batter should be thick, with a consistency similar to that of thick pancake batter, and should be somewhat paint-like.

First coat each tenderloin in plain flour and shake off the excess. This dry coating is what helps the wet batter cling to the coating instead of sliding off.

Capitalize on flour-coated tenderloins and baton all. Before submerging into hot oil, let excess batter drain for a moment.

When frying the battered pieces, do it in batches of 2-3 pieces. Set the temperature to 350 degrees Fahrenheit and keep them in the fryer for about 7-9 minutes. You will know they are done when the batter is a deep golden brown. Do not pull them out if the batter is light brown, and don’t keep them in the fryer if the batter is burnt.

Set on paper towels or a wire rack to drain excess liquid. Serve immediately with honey mustard.

How to Get the Crunch Back the Next Day

Leftover crispers can be kept in the fridge for three days. To reheat, microwave them for 30 seconds, then broil on low for 3-4 minutes to restore the crunch. Don’t microwave them on their own, as this will make the coating rubbery.

An air fryer can be used too. Set it to 375°F for about 4-5 minutes to cook. Honey mustard can be stored in a sealed jar in your fridge for a week.

Chili’s Chicken Crispers FAQ

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

The loose batter won’t work in an air fryer because it will drip off before it gets a chance to set. For air frying, use regular breaded coating (flour, egg, breadcrumbs).

The texture will change, but we should try frying for sure. The goal here is the thick batter crust.

What temperature should the oil be?

A thermometer may come in handy if you’re frying in a pot. This is the step that is usually most rushed, and it really shouldn’t be.

The batter will absorb the grease if the oil is too cool, but if the oil is too hot, the outside will become burned while the chicken remains uncooked. Try to aim for the oil to be 350˚F and hold it there.

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

Be sure to include the baking powder as it is what helps gives the crust its rise. Combine the following to make your own mixture: 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt.

How do I know when the chicken is done?

The outside should be deep golden brown, so not pale yellow, and not brown as in the dark brown color range. Deep golden brown is the target color. It should take 7 to 9 minutes to fry at 350 degrees. When time is up, cut into the thickest part. The meat should be completely white. No pink should be present.

The inside has to hit 165 degrees.

Other Restaurant Copycat Recipes Worth Making

• Easy Mongolian Beef — another restaurant copycat that tastes even better at home
• Buffalo Chicken Crock Pot Sandwiches — great use for leftover chicken
• Homemade Alfredo Sauce — serve crispers over pasta with this sauce for a twist

Please share your thoughts on how the Chili’s Chicken Crispers turned out!