CHILI’S CHICKEN CRISPERS (COPYCAT)

Back to Chili’s today for one of my kids’ favorite chicken tenders of all time. The original Chicken Crispers with that sort of fish and chips texture that’s super different from most chicken tender recipes.
Most chicken tenders have a crispier, more  texture, but these are more of a cross between a tempura texture and a fish and chips texture, smoother, lighter batter and the edges, with the super crispy just batter that fried up is so light in texture you’ll find yourself sneaking pieces of it while cooking.

NGREDIENTS

• 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. Note: click on times in the instructions to start a kitchen timer while cooking.
2. Heat oil in a dutch oven to 350 degrees.
3. In a large bowl whisk together the egg, milk, chicken broth, salt and pepper until well combined.
4. Add in the self rising flour.
5. In a second bowl add 1 cup of flour.
6. ..........................
7. ......................................

for full instruction please see : dinnerthendessert.com

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