Chili’s Chicken Crispers with Honey Mustard
Copycat Chili’s Chicken Crispers with a self-rising flour batter, chicken broth, buttermilk, and homemade honey mustard dipping sauce.
Equipment
- Deep fryer or heavy pot
- Whisk
Ingredients
Ingredients
- 10 chicken tenderloins
- 1/2 cup plain flour for coating
- 1 egg beaten
- 1/4 cup buttermilk
- 3/4 cup chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup self-rising flour
- 6-10 cups vegetable oil for frying
- 2/3 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 pinch paprika
- 1 pinch salt for honey mustard
Instructions
Instructions
- Stir together the mayonnaise, honey, Dijon mustard, paprika, and pinch of salt. Set the honey mustard aside for dipping.
- Heat the fryer or a heavy pot of oil to 350°F.
- Whisk together the beaten egg, buttermilk, chicken broth, salt, and black pepper for about 30 seconds.
- Whisk in the self-rising flour and let the batter sit for about 5 minutes.
- Coat each chicken tenderloin lightly in plain flour, then dip into the batter and let excess drip off.
- Fry the chicken crispers in batches for 7 to 9 minutes per tenderloin, until golden and cooked through. Do not crowd the fryer.
- Drain on paper towels and serve hot with the honey mustard dipping sauce.
Notes
Use self-rising flour in the batter so the coating has the right lift. Fry only 2 to 3 pieces at a time so the oil temperature stays steady. Chicken broth gives the batter more savory flavor than water. Drain the crispers on paper towels and serve right away for the best texture.
