Copycat Chili’s Original Chicken Crispers
You can make these Copycat Chili’s Original Chicken Crispers at home- it doesn’t matter if Chili’s took them off the menu. Satisfy your cravings with this easy recipe!
A DELICIOUS COPYCAT RECIPE
Do you have a craving for Chili’s Original Chicken Crispers but are bummed since Chili’s took them off the menu? Fret no more! I have an easy copycat recipe that will make your taste buds happy and satisfy that craving. Our homemade version of the original Chili’s chicken crispers has the best tempura style batter and is so tasty–crispy, savory, and tender–and it only takes 20 minutes from start to finish. Soft yet crispy batter, the edges get super crunchy and the seasoning on the chicken really stands out, no bland chicken tenders here!
FREQUENTLY ASKED QUESTIONS:
I gotta serve them with honey mustard just like Chili’s – I have a super easy copycat recipe here! But you can simply use ranch dressing or ketchup – whatever you enjoy!
Chili’s serves them with French Fries. But you could try potato wedges or a baked potato. Some cole slaw or baked beans would be good too!
I do have an Air Fryer Chicken Crispers version here. Cooking them any other way than frying in oil is not going to give you the exact same taste and texture but it comes close enough.
To substitute the self-rising flour, you’ll need to add baking powder and salt to all-purpose flour. For this recipe you would add 1 1/2 teaspoons of fresh baking powder and 1/4 teaspoon of salt to all purpose flour and mix well. Continue with the recipe as written.
Transfer chicken tenders to an airtight container and keep them in the fridge for up to 3 days.
Additionally, you can freeze them for up to 3 months.
To reheat these chicken crispers, place them on a wire rack over a sheet tray in the oven so they don’t get soggy (until heated through) Additionally, you could use an air fryer to reheat. I don’t recommend a microwave or they will not be crispy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour
- kosher salt
- black pepper
- paprika
- garlic powder
- onion powder
- chicken tenderloins
- chicken broth
- milk
- egg
- self-rising flour
HOW TO MAKE COPYCAT CHILI’S ORIGINAL CHICKEN CRISPERS
In a gallon-sized zip-top bag, add the all-purpose flour, salt, pepper, paprika, garlic powder, and onion powder. Close the top and toss to combine the flour with the spices.
Add the chicken tender, close it again, and toss until the chicken is coated in the flour mixture, set aside.
In a large bowl, whisk together the chicken broth, milk, and beaten egg.
Add the self-rising flour and whisk until combined, the mixture will be thin.
Using a deep fryer, set to 350°F. Or in a large, heavy-bottom skillet with deep sides with 2 inches of oil, heat the oil to 350°F. Add the chicken tenders (allow the excess batter to drip off back into the bowl) very carefully to the hot oil. I find this easiest to gently swirl the tender around as I dip it into the oil slowly. This helps seal the batter a bit and will keep it from sticking to the other tenders.
If using a deep fryer, immediately shake the basket, so the chicken tender does not stick to it. Fry, occasionally flipping until golden brown on both sides and an internal temperature reaches 165°F. This will take 6-10 minutes, depending on the size of the chicken tender.
Immediately place the chicken tender on a paper towel-lined plate to soak up any excess oil. Then, place it on a wire rack set over a sheet tray (doing this will keep them crispy.)
Repeat with the remaining tenders. Serve and enjoy.
CRAVING MORE RECIPES?
Copycat Chili’s Chicken Crispers
Ingredients
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pound chicken tenderloins
- ¾ cup chicken broth
- ¼ cup milk
- 1 large egg, well beaten
- 1 cup self-rising flour
Instructions
- In a gallon-sized zip-top bag, add 1/4 cup all-purpose flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Close the top and toss to combine the flour with the spices.
- Add 1 pound chicken tenderloins, close it again, and toss until the chicken is coated in the flour mixture, set aside.
- In a large bowl, whisk together 3/4 cup chicken broth, 1/4 cup milk and 1 large egg, well beaten.
- Add 1 cup self-rising flour and whisk until combined, the mixture will be thin.
- Using a deep fryer, set to 350°F. Or in a large, heavy-bottom skillet with deep sides with 2 inches of oil, heat the oil to 350°F.
- Add the chicken tenders (allow the excess batter to drip off back into the bowl) very carefully to the hot oil. I find this easiest to gently swirl the tender around as I dip it into the oil slowly. This helps seal the batter a bit and will keep it from sticking to the other tenders.
- If using a deep fryer, immediately shake the basket, so the chicken tender does not stick to it. Fry, occasionally flipping until golden brown on both sides and an internal temperature reaches 165°F. This will take 6-10 minutes, depending on the size of the chicken tender. Do not overcrowd the fryer.
- Immediately place the chicken tender on a paper towel-lined plate to soak up any excess oil. Then, place it on a wire rack set over a sheet tray (this keeps the chicken from getting soggy.) Repeat with the remaining tenders.
Notes
- You can serve these with ranch, ketchup, or honey mustard dipping sauce like they do at the restaurant.
- This makes more batter than you will use, but you need it to make sure you coat the tenders thoroughly.
- See my FAQ section above for recipe for honey mustard and sides you can serve with it as well as how to make these in an air fryer.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
My son was heart broken when the original Crispers were taken off the menu. When I found your recipe I knew I had to try it! We were not disappointed. We had a very happy diner at our house for dinner last night! He’s a big fan of yours now!
I feel oil’s make a difference. What oil do you recommend deep frying the tenders in to maximize on flavor?
Hey Christie! My go-to is always peanut oil for frying. I know it can be pricey though so canola oil would be a more affordable option if you need it 🙂
Just made these for dinner tonight. I have never eaten at Chili’s so I don’t have anything to compare to, but if the restaurant one are even remotely close to this recipe, winner, winner chicken dinner!
Ok. So instead of adding the seasonings to the dredge, I put it directly on the chicken tenderloins, covered them and put them in the fridge for a little over an hour and dredged them in plain flour. I used boxed fat free chicken stock, but next time I will make some BTB so I can adjust the strength of it. The outer coating was lacking a little bit in flavor and I am sure it was because of the the stock.
My husband loved it and when he says “this is a do over” I know that I need to file the recipe and this is a do over for him and me. Another homerun Brandie! You have contributed several inches to my waistline, but I am not mad about it. Thank you! ❤️
Always love your comments Donna! Love hearing that and thank you so much!! The original chicken crispers don’t have a super strong seasoning on them & my goal was to keep these like the original but you can certainly give these a lot more seasoning & spice depending on your personal preference but adding to the dredge (like I have in the recipe) instead of on the tenders themselves helps get more of a seasoning kick I have found. 🙂