I have a thing for Chili’s – like my Chili’s and I have a serious “thing”. I love Chili’s food and Chili’s food loves me. 🙂 But, my wallet doesn’t love Chili’s prices on a weekly basis, so I had to set out and make my own version of Homemade Chili’s Crispers and I nailed it – these things are so finger lickin’ good and I hope to prove that they are so simple to make at home. You need a fryer (I love mine here but I suppose it’s time for a new one) and some good ‘ol chicken – and most of the ingredients for the batter you may even have – so here goes!
For this recipe I used:
One more thing. I was totally creeped out by frying raw chicken – I thought the salmonella bug would be flying rampant through my house. It didn’t and we all lived and I am here to tell you all about this delicious awesomeness. First make your honey mustard dressing…
Next, make your Chili’s chicken crispers batter – seriously the easiest thing in the world.
Dip each piece of chicken in the self rising flour and coat it in that. As you can see, the meat butcher took my chicken tenders thing to a whole new level. I ended up cutting the chicken that he cut for the chicken crispers and cutting each on into thirds and they were plenty big. So, I would say you could get about 10-12 chicken tenders out of one chicken breast (butterfly).
Next, dip each piece individually into the batter and after dipping it in drip a little on the edge of the cup.
Fry the guys for about 7-9 minutes. I cut into each one after frying and they were all complete – and crunchy and awesome!
See how I need a new fryer? Hint, hint family. 😉
I loved this dinner because I seriously made three dinners out of one – ROCKIN’ chicken fingers, chicken finger salad and buffalo chicken salad. Amazing, I tell you, amazing!
To reheat the chicken fingers up (if you have leftovers!), what I did is this: I microwaved them for about 30 seconds or so and then put them on a baking pan under low broil for 3 or 4 minutes – don’t overdo the broil….
That’s it, guys – so simple and SO awesome! See more easy dinner ideas.
Chili's Chicken Crispers w/ Homemade Chili's Honey Mustard Dressing
- 1 egg beaten
- 1/4 c buttermilk you can use whole or regular milk
- 3/4 c chicken broth
- 1 1/2 tsp. salt
- 1/2 tsp black pepper
- 1 c self rising flour
- 6-10 cups vegetable oil or whatever is in your fryer
- 10 chicken tenderloins raw
- 1/2 cup flour
- Honey Mustard Dressing:
- 2/3 c mayonnaise
- 1/4 c honey
- 2 T Dijon mustard
- pinch paprika
- pinch salt
Combine ingredients for honey mustard dressing and set aside.
Heat fryer to 350 degrees
Combine egg, buttermilk, chicken broth, salt and pepper and whisk for 30 seconds to dissolve salt
Whisk in 1 cup of self rising flour, let sit for 5 minutes or so.
Coat each piece of chicken with flour and dip into batter, dripping off excess.
Let the chicken crispers sit in the oil for 7-9 minutes per tenderloin - you may be able to do 2-3 at a time if your fryer is big enough.
Drain chicken fingers on a paper towel.
Serve honey mustard for dipping.