My Momma loves Chili’s Chicken Crispers. Nearly every time we go to Chili’s, she orders these tasty chicken strips. Now, we don’t go out to eat much so I thought I’d try to make a reasonable facsimile at home. I think these measure up darn close to the real thing. They are pretty darn good. At least, my Momma thinks so. ; )
1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup self rising flour
12 chicken tenderloins (You can also use chicken breasts cut up into pieces, which is often what I do)
(Most of the time, I’ll use 4-6 chicken breasts, cut up in pieces)
1/2 cup flour, for dredging
oil for frying
Heat oil to 350 F.
Combine the beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk to combine wet ingredients. Then, whisk in the 1 cup of self rising flour.
*Note – If you’re like me and often don’t have self rising flour you can make your own by using this recipe.
After whisking in the self-rising flour, let the batter sit for 5 minutes.
Now, the next step, sometimes I do it and sometimes I don’t. It will work either way.
You are supposed to coat the chicken pieces in flour before dipping them in the batter so that the batter will stick to the chicken better, but I don’t think I’ve ever had a problem with the batter sticking to the chicken. So, most of the time I just go straight to the batter with the chicken. After you dunk your chicken strips in the batter, I would kinda slap them on the side of the bowl to get a little bit of the excess batter off.
Then, fry the chicken pieces, preferably in a fryer or pot with a smooth bottom. It is better to not fry in a basket fryer. I know this because I have done this before and when you use a fryer basket the batter from the chicken will get stuck in the basket (even if you keep it in the hot oil the whole time) and you will have a great, big mess to clean up after cooking.
So, I have taken to cooking these in my dutch oven, using a thermometer to keep an eye on the temperature. Just FYI. Don’t say I didn’t try to tell you.
Fry the chicken until golden brown on both sides. When done, dip the pieces of fried chicken out onto paper towel lined plates to drain excess grease.
I like to eat these with just honey, but the rest of my family really loves to dip them in this honey mustard dipping sauce. Enjoy!
(Pics to come later)