This is the super secret version of Chili's Chicken Crispers which replaces the MSG used by the restaurant with chicken broth for the home version. Most chain restaurants, if not all, use premade mixes, frozen foods and other shortcuts. The chicken tenderloins used at Chili's are probably purchased from a restaurant food supplier (i.e. Sysco) already battered and frozen. If not battered and frozen, they use a premixed packaged batter and add the liquid to make the batter in the restaurant.
Chili's Chicken Crispers
Serves 4 as an appetizer or 2 as an entree.
1 egg, beaten
1/4 cup milk
3/4 cup chicken broth
1-1/2 teaspoons salt
3/4 teaspoon ground black pepper
3/4 cup self-rising flour
1/4 cup corn starch
shortening or vegetable oil for deep fryer
10 chicken tenderloins
1/2 Cup flour
Honey Mustard Dipping Sauce
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
Honey Mustard Sauce: Combine ingredients in a bowl. Cover and refrigerate until needed.
Batter: Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk to combine. add 3/4 cup self-rising flour and cornstarch, whisking until smooth. Let batter rest 5 -10 minutes.
Cook Chicken: Heat shortening or oil in fryer to 350 degrees F. Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place 3 pieces of battered chicken into the hot oil and fry for 6 to 8 minutes or until browned. Drain fried chicken strips on paper towels.Serve with the honey mustard dressing for dipping.
Chili's offers BBQ sauce, honey-mustard or ranch dressing as dipping sauces for the crispy chicken crispers so pick and choose which sauces you would like to use with your meal.
Here is another recipe for chicken tenders.
Chili's Tortilla Crunch Chicken Fingers
1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 lb. boneless skinless chicken breasts
2 tablespoon butter or margarine, melted
2 tablespoon water
Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside. Place chicken breasts between two pieces of plastic wrap and lb. to an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips. Dip strips into egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
Notes: This recipe makes the crispy chicken crispers and it you want to make the Honey Chipotle Crispers just toss them in the barbecue sauce below.
Chili's Honey Chipotle BBQ Sauce
Makes about 2 Cups
1/2 cup dark Rum
1/4 cup soy sauce
1/4 cup white wine
2 teaspoons sugar
1 teaspoon ground ginger
1 teaspoon minced garlic
1 to 3 tablespoons cornstarch
3 tablespoons lime juice
1 cup honey
1-3 tablespoons ground chipotle chile pepper
Mix first 6 ingredients in sauce pan and bring to boil. Combine cornstarch and lime juice and add to the sauce pan. Depending on how thick you want it vary the cornstarch between 1 to 3 tablespoons (3 for me was too thick for us). Add honey and chipotle chile pepper (add 1 tablespoon and taste 3 will make it very hot). Bring back to boil and cook till thickened