Chili's Chicken Crispers

Chili's Chicken Crispers

Enjoy these finger lickin’ good chicken pieces anytime – whether for just noshin’, or as an entree! And they are so easy to make!







Honey Mustard Dressing:

2/3 cup mayonnaise

1/4 cup honey

2 tablespoons Dijon mustard

pinch paprika

pinch salt



Batter:

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







1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.



2. Heat shortening or oil in fryer to 350 degrees F.



3. 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.



4. 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.



Serves 4 as an appetizer or 2 as an entree.