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Copycat Chili's Chicken Crispers with Honey Mustard Dressing
Prep Time
45 mins
Cook Time
7 mins
Why spend the money eating out, when you can have your favorite guilty pleasure fried food in the comfort of your own home. This recipe is from Todd Wilbur's book, Top Secret Restaurant Recipes 2 and is spot on!
Course: Main Course
Cuisine: American
Keyword: chilis chicken crispers, fried chicken recipe
Author: Jackie
  • Chicken-
  • 1 large egg , beaten
  • ¼ cup whole milk
  • ¾ cup chicken broth
  • 1 ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup self-rising flour
  • 6-10 cups shortening or vegetable oil
  • 10 chicken tenderloins
  • ½ cup flour
  • Honey Mustard Dressing
  • cup mayonnaise
  • ¼ cup honey
  • 2 tablespoons Dijon mustard
  • pinch of paprika
  • pinch of salt
  1. Make honey mustard sauce by combining ingredients in a small bowl and chill until needed.
  2. Heat shortening or oil in fryer to 350 degrees (*I used a heavy enamel pot to fry)
  3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt.
  4. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
  5. When you are ready to fry your chicken, coat each piece with dry flour, then dunk the chicken into the batter.
  6. Let the batter drip off of the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it is golden brown (depending on size of fryer, you should be able to fry 3-4 pieces at a time.)
  7. 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.
  8. Serves 4 as an appetizer or 2-3 as an entree.
Recipe Notes

Regular flour can be used as a substitute for the self-rising flour. 

Peanut oil is also great for frying.