A friend asked me if I knew of a copycat recipe for Chili’s Chicken Crispers, and I didn’t, but upon a little internet digging I did find one that looked promising, and after some slight adjustments I have to say they taste just like theirs.
We don’t have fried food often, but this is kind of a fun treat kids will love.
BATTERED CHICKEN STRIPS
Batter:
1 egg
1/4 cup buttermilk
3/4 cup chicken broth
2 tsp salt
1 1/2 tsp black pepper
1 cup flour
Oil for frying
1 1/2 lbs chicken tenderloins (I just used boneless skinless chicken breasts and cut into strips)
1/2 cup flour
Honey Mustard Dipping Sauce:
2/3 cup mayonnaise
1/4 cup honey
2 T Dijon mustard
pinch paprika
pinch salt
Make dipping sauce: Whisk all ingredients together in a bowl, then chill until needed.
Fill a heavy pan with tall sides with enough oil to come up about 2 inches.
(You could also deep-fry, but I found it worked fine to turn chicken halfway through cooking. Just don’t overcrowd your pan, if you do the oil temperature will drop too much and the chicken will be greasy).
Heat to 350 degrees.
Make batter: Lightly beat egg in a medium bowl, then add buttermilk, chicken broth, salt, pepper, and baking powder. Add in flour, whisk to combine. Let sit for 5 minutes.
Coat chicken in flour, then into batter.
Let excess batter drip off and then fry in hot oil until golden brown, about 8 minutes, turning once.
Place cooked chicken on a wire rack set over a baking sheet.
Repeat with remaining chicken pieces.
Serve hot with dipping sauce.
Ingredients
Batter:
- 1 egg
- 1/4 cup buttermilk
- 3/4 cup chicken broth
- 2 tsp salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp baking powder
- 1 cup flour
- Oil for frying
- 1 1/2 lbs chicken tenderloins (I just used boneless skinless chicken breasts and cut into strips)
- 1/2 cup flour
Honey Mustard Dipping Sauce:
- 2/3 cup mayonnaise
- 1/4 cup honey
- 2 T Dijon mustard
- pinch paprika
- pinch salt
Instructions
Make dipping sauce: Whisk all ingredients together in a bowl, then chill until needed.
- Fill a heavy pan with tall sides with enough oil to come up about 2 inches.
- (You could also deep-fry, but I found it worked fine to turn chicken halfway through cooking. Just don’t overcrowd your pan, if you do the oil temperature will drop too much and the chicken will be greasy).
- Heat to 350 degrees.
Make batter: Lightly beat egg in a medium bowl, then add buttermilk, chicken broth, salt, pepper, and baking powder. Add in flour, whisk to combine. Let sit for 5 minutes.
- Coat chicken in flour, then into batter.
- Let excess batter drip off and then fry in hot oil until golden brown, about 8 minutes, turning once.
- Place cooked chicken on a wire rack set over a baking sheet.
- Repeat with remaining chicken pieces.
- Serve hot with dipping sauce.
