Best Copycat Chilis Chicken Crispers Recipes

COPYCAT CHILI'S CHICKEN CRISPERS RECIPE

Steps:

• Make your dredging station: In a medium mixing bowl, whisk together the beaten egg, milk, chicken broth, salt, and pepper. Add the self-rising flour and whisk until well combined.
• In a small bowl, add the 1 cup all-purpose flour.
• Heat the oil: In a large skillet, Dutch oven, or fryer, heat your cooking oil to 350 degrees Fahrenheit. You'll need about 1 inch of cooking oil in a skillet or Dutch oven, enough to almost completely cover the breaded chicken pieces.
• Coat the chicken dipping each piece into the batter and allowing the batter to drip a bit before transferring it into the next bowl of flour. Turn to lightly coat with flour, then transfer into the heated oil. Repeat for a few pieces, making sure to not crowd the chicken.
• Fry for 8 to 10 minutes, or until lightly golden and cooked through. The chicken should have an internal temperature of 165 degrees Fahrenheit and not have any pink coloring in the center of the thickest pieces.
• Repeat in small batches as needed until cooked. Serve immediately.

COPYCAT CHILI'S CHICKEN CRISPERS

Steps:

• Honey Mustard Sauce:.
• Combine ingredients in a small bowl. Cover and chill until needed.
• Heat shortening or oil in fryer to 350 degrees F.
• Batter:.
• 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.

CHILI'S CHICKEN CRISPERS

Steps:

• 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 the batter sit for 5 minutes.
• 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.
• 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.