Chicken Crispers Recipes

CHILI'S CHICKEN CRISPERS

Steps:

• Heat oil in a dutch oven to 350 degrees.
• In a large bowl whisk together the egg, milk, chicken broth, salt and pepper until well combined.
• Add in the self rising flour.
• In a second bowl add 1 cup of flour.
• Dip each piece of chicken into the batter, then into the flour.
• Add the chicken to the oil in small batches and fry for 8-10 minutes, or until golden brown and cooked through.

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.

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.

CHILI'S CHICKEN CRISPERS

Steps:

• 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.

SOUTHERN FRIED CHICKEN CRISPERS

Steps:

• Cut chicken in to long strips about an inch thick, put in a bowl, cover with buttermilk and soak over night.
• Mix all sauce ingredients together, put in the fridge and leave overnight as well.
• Next Day: Heat oil in skillet until a cube of bread browns straight away.
• Take each piece of chicken out of buttermilk, cover in seasoned flour and put into the hot oil, turning occasionally. Take out when golden brown and crispy. Normally this takes about 7 minutes. Try not to crowd the pan, do about 4 at a time.
• It depends on how many strips you cut the chicken into, or what you serve it with as to how many servings this will make.

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.