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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 2 |
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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. Read more . 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. Ingredients:
honey mustard dressing |
2/3 cup mayonnaise |
1/4 cup honey |
2 tablespoons dijon mustard |
pinch paprika |
pinch salt |
batter |
1 egg, beaten |
1/4 cup whole milk |
3/4 cup chicken broth (swanson) |
1-1/2 teaspoons salt |
1/2 teaspoon ground black pepper |
1 cup self-rising flour |
6 to 10 cups shortening or vegetable oil (amount required by fryer) |
10 chicken tenderloins |
1/2 cup flour |
Directions:
1. Honey Mustard Sauce:
2. Combine ingredients in a small bowl. Cover and chill until needed.
3. Heat shortening or oil in fryer to 350 degrees F.
4. Batter:
5. Combine beaten egg, milk, chicken broth, salt and pepper in a medium
6. bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
7. 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.
8. Do not overload fryer. Fry 3-4 pieces at a time.
9. Drain fried chicken strips on paper towels.
10. Serve with the honey mustard dressing on the side for dipping.
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