Chili's Chicken Crispers (Copycat Recipe)

These are a cross between a tempura texture and a fish and chips texture.  

A smoother, lighter batter.

This is so easy to make and also a great batter for fish too

Chili's recipe does call for MSG, but the copycat recipe swaps out the Accent Seasoning for chicken broth. 
In this recipe it works well to emulate the same flavors.!

Ingredients

• 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
• 1 cup flour
• 1 1/2 pounds chicken tenderloins
• canola oil for frying

Instructions

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

Traditionally served with potato wedges or fries, sweet potato fries, coleslaw, or potato salad.

Chili’s Honey Chipotle Sauce Recipe

• 2/3 cup honey
• 1/4 cup water
• 1/4 cup ketchup
• 1 tablespoon white vinegar
• 2 teaspoons ground chipotle powder
• 1/2 teaspoon salt

1. Add the ingredients to a small saucepan and bring to a boil.
2. Cook, whisking, for two minutes before turning off the heat.
3. Cool the sauce before serving as a dip or toss the chicken crisper in the warm sauce if serving fully dipped.

Chili’s Honey Mustard Sauce Recipe

• 1/4 cup dijon mustard
• 1/4 cup mayonnaise
• 1/4 cup honey

1. Mix all the ingredients together.
2. Chill in the refrigerator for at least a couple of hours before serving.

FROM: Dinner then Dessert