Chillis Chicken Crispers Recipe

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Chillis Chicken Crispers
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Ingredients:

Directions:

  1. Make honey mustard sauce by combining ingredients in a small bowl.
  2. Cover and chill until needed. Heat shortening or oil in fryer to 350 degrees F.
  3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl.
  4. Whisk for about 30 seconds to dissolve salt.
  5. Whisk in 1 cup self-rising flour.
  6. Let batter sit for 5 minutes.
  7. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown.
  8. Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.
  9. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5103.48 Kcal (21367 kJ)
Calories from fat 4911.41 Kcal
% Daily Value*
Total Fat 545.71g 840%
Cholesterol 56.7mg 19%
Sodium 2189.55mg 91%
Potassium 183.92mg 4%
Total Carbs 60.97g 20%
Sugars 18.96g 76%
Dietary Fiber 3.33g 13%
Protein 8.09g 16%
Vitamin C 3.4mg 6%
Iron 3.2mg 18%
Calcium 199mg 20%
Amount Per 100 g
Calories 716.88 Kcal (3001 kJ)
Calories from fat 689.9 Kcal
% Daily Value*
Total Fat 76.66g 840%
Cholesterol 7.97mg 19%
Sodium 307.56mg 91%
Potassium 25.83mg 4%
Total Carbs 8.56g 20%
Sugars 2.66g 76%
Dietary Fiber 0.47g 13%
Protein 1.14g 16%
Vitamin C 0.5mg 6%
Iron 0.4mg 18%
Calcium 27.9mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 146.9
    Points
  • 147
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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