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Chili's Chicken Crispers Recipe

   
 

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     Chili's Chicken Crispers

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 egg, beaten (batter)
1/4 cup whole milk (batter)
3/4 cup chicken broth (batter)
1 1/2 teaspoons salt (batter)
1/2 teaspoon ground black pepper (batter)
1 cup self-rising flour (batter)
6 to 10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 cup flour
 
2/3 cup mayonnaise (Honey Mustard Dressing)
1/4 cup honey (Honey Mustard Dressing)
2 tablespoons Dijon mustard (Honey Mustard Dressing)
pinch paprika (Honey Mustard Dressing)
pinch salt (Honey Mustard Dressing)

Instructions
Make honey mustard sauce by combining 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 for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown.
Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time. Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.


Originally Submitted
1/24/2011





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