Ingredients
-
1
-
1/4
-
3/4
-
1 1/2
-
1/2
-
1
-
10
-
1/2
-
-
-
-
-
-
-
Directions
Chili’s Chicken Crispers, This copycat recipe is from Top Secret Recipes. Chili’s chicken crispers are chicken fingers with a light and airy batter, usually served with Recipe #28110. This serves 4 as an appetizer or 2 as an entree., With all due respect to soulja and amateur chef, they did NOT get the recipe wrong. I am guessing you are thinking of Crispy Chicken Crispers. The picture is clearly that of ORIGINAL Chicken Crispers, my favorite food in the world. Follow recipe as outlined. The only reason this is not perfect is because there is a spice missing that makes them Chili’s brand. These are fine but lack that unique Chili’s taste, more of a tempura batter. GL, I know this is an old post, but for the people saying that you use batter first to make them crispy, this is a recipe for their LITTLE chicken crispers, not the Crispy chicken crispers, Also very good recipe!
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Steps
|
1
Done
|
Heat Shortening or Oil in Fryer to 350 Degrees F. |
|
2
Done
|
Combine Beaten Egg, Milk, Chicken Broth, Salt and Pepper in a Medium Bowl. Whisk For About 30 Seconds to Dissolve Salt. Whisk in 1 Cup Self Rising Flour. Let the Batter Sit For 5 Minutes. |
|
3
Done
|
Coat Each Piece of Chicken With Dry Flour, and Then Dunk the Chicken Into the Batter. Let a Little Batter Drip Off the Chicken and Lower It Into the Hot Oil. Fry For 7 to 9 Minutes. |
|
4
Done
|
Repeat With the Remaining Chicken, Frying 3 to 4 Tenderloins at a Time. Drain Fried Chicken Strips on Paper Towels and Serve With Honey Mustard Dressing. |
