Chili's Chicken Crispers Copycat Recipe

Chili’s chicken crispers have that specific battered crunch that’s hard to replicate — until you figure out the batter. The secret is self-rising flour mixed with buttermilk and chicken broth.

Coat the tenders, fry at 350F for 7-9 minutes, and you get that signature thick, crispy crust. The homemade honey mustard takes about 2 minutes to make and is genuinely better than the restaurant version.

How This Recipe Earned Its Spot

I have a real thing for Chili’s. When I finally decided to make the crispers at home, the secret ingredient I didn’t see coming was the chicken broth in the batter.

Once I added that, the flavor was finally right. And then I ended up with enough chicken to make three different dinners that week.

That’s a good cooking week.

Ingredient Breakdown

Chicken Tenderloins (10, raw)

Use actual chicken tenderloins for the most authentic size and texture. One large butterflied breast yields 10-12 pieces.

The thinner the strip, the faster it cooks — aim for about 3/4 inch thick.

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

The plain flour goes on first as a dry coat so the wet batter sticks. The self-rising flour goes into the batter — the leavening in it gives the crust its characteristic lift.

Don’t swap self-rising for all-purpose in the batter. This is the ingredient people skip and then wonder why their crust doesn’t puff the right way.

Buttermilk (1/4 cup)

Adds tang and slight acidity that tenderizes the chicken. Regular whole milk works as a substitute but the batter flavor won’t be as rich — it’s worth picking up a small carton of buttermilk for this one.

Chicken Broth (3/4 cup)

This is the unusual ingredient — most batter recipes use water or milk. Chicken broth adds savory flavor directly into the coating so every bite tastes seasoned all the way through.

Don’t skip it. I tried it with water once just to see — there’s no comparison.

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

Season the batter generously — all the flavor has to come from the coating since the chicken itself is unseasoned. The 1.5 teaspoons of salt sounds like a lot but it’s spread across 10 pieces.

Don’t be shy here.

Vegetable Oil (6-10 cups, for frying)

Use enough to fully submerge the chicken. Vegetable or canola oil — neutral flavor and high smoke point.

Don’t crowd the pot; fry 2-3 pieces at a time so the oil stays hot.

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

The sauce is 2/3 cup mayo, 1/4 cup honey, 2 tablespoons Dijon, and a pinch each of paprika and salt. Two minutes to stir together.

Make it first so it has time to come together while you fry — it’s better after it sits for even 10 minutes.

Step-by-Step Photos

Storage and Reheating

Refrigerate leftover crispers up to 3 days. To reheat: microwave 30 seconds, then broil on low 3-4 minutes to restore the crunch.

Don’t microwave alone — it makes the coating rubbery. An air fryer at 375F for 4-5 minutes also works.

The honey mustard keeps refrigerated in a sealed jar up to one week.

Frequently Asked Questions

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

The wet batter doesn’t work in an air fryer — it drips off before it sets. For air frying, use a standard breaded coating (flour, egg, breadcrumbs) instead.

The texture will be different, and honestly I think it’s worth just frying for this one. The whole point is the thick battered crust.

What temperature should the oil be?

350F — use a thermometer if you’re frying in a pot. This is the step people rush and shouldn’t.

Oil too cool and the batter absorbs grease; too hot and the outside burns before the chicken cooks through. Hit 350F and hold it.

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

Make your own: 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt. The baking powder is what gives the crust lift — don’t skip it.

How do I know when the chicken is done?

Fry 7-9 minutes at 350F. The exterior should be deep golden brown — not pale yellow, not dark brown, deep golden.

Cut into the thickest piece; the meat should be completely white with no pink. Internal temperature should reach 165F.

Related Recipes

• 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