Chili's restaurants have a dish on their menu called Chicken Crispers. These are boneless chicken tenderloins that have been battered and fried and served with French fries and dipping sauce. Battering your own chicken strips at home will produce a similar dish. The technique for battering and frying chicken is the same at home and in a restaurant, and the ingredients suggested in clone recipes for Chili's chicken are readily available in grocery stores.
Things You'll Need
- 6 cups vegetable shortening (such as Crisco)
- Deep pot
- Frying thermometer
- 1 egg
- 1/4 cup chicken broth
- 3/4 cup whole milk
- 2 shallow bowls
- 1 tsp. garlic salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 cup self-rising flour
- 1/2 cup flour
- 10 boneless, skinless chicken strips
- Frying skimmer or slotted spoon
- Paper towels
Melt and heat the shortening in a deep pot until a frying thermometer reads 350 degrees Fahrenheit. Keep the shortening at that temperature by adjusting the burner heat on your stove.
Whisk together in a shallow bowl the egg, chicken broth and whole milk.
Add 1/2 tsp. garlic salt, 1/2 tsp. black pepper, 1/2 tsp. paprika and the self-rising flour to the egg mixture and whisk to combine.
Mix together in a second shallow bowl 1/2 cup flour, 1/2 tsp. garlic salt, 1/2 tsp. black pepper and 1/2 tsp. paprika.
Dredge the chicken strips in the dry flour mixture to coat both sides. This flour will help the batter to stick to the chicken.
Submerge the flour chicken strips into the batter mixture to completely coat.
Fry the battered chicken in batches of three or four strips for 5 to 9 minutes or until golden brown on both sides.
Remove the fried chicken with a skimmer or slotted spoon and drain the chicken on paper towels while you fry the remaining chicken strips.
Serve the chicken with a sauce of your choice.
- Photo Credit Jupiterimages/liquidlibrary/Getty Images
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