Chicken crispers are Shania’s favorite thing to order at Chili’s- actually it’s ALL she will order. I made these but didn’t mention that they were a copy cat recipe of Chili’s. As soon as she saw them she said, “These look like the chicken crispers at Chili’s.” A few minutes later she tasted them and said, “They taste like them, too!” This was exactly what I’d hoped for. We all loved them. I don’t eat honey mustard sauce (I use barbeque instead) but they said that the honey mustard tasted just like Chili’s as well. Yay for another successful copycat recipe!
Honey Mustard Sauce Ingredients
2/3 Cup mayonnaise
1/4 Cup honey
2 Tablespoons Dijon mustard
1 egg, beaten
1/4 Cup whole milk
3/4 Cup chicken broth (Swanson)
1-1/2 Teaspoons salt
1/2 Teaspoon ground black pepper
1 Cup self-rising flour
6 to 10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 Cup flour
Honey Mustard Sauce Directions
Combine ingredients in a small bowl. Cover and chill until needed.
Heat shortening or oil in fryer to 350 degrees F.
Combine beaten egg, milk, chicken broth, salt and pepper in a medium
bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place battered chicken into the hot oil and fry for 7 to 9 minutes or until golden brown.
Do not overload fryer. Fry 3-4 pieces at a time.
Drain fried chicken strips on paper towels.
Serve with the honey mustard dressing on the side for dipping.
Serves 4 as an appetizer or 2 as an entree.
We had a slight problem of the chicken sticking to the fryer basket (I think due to the self rising flour) but they were still okay. I will try making them on the stove next time to avoid this.
From: Meemo’s Kitchen