These Chili’s Chicken Crispers are my homemade take on the beloved restaurant favorite, complete with that famously shatteringly crispy crust. They’re golden, tender, and incredibly satisfying. Whether I’m craving comfort food or making a fun dinner for the family, these crispers hit the spot every time.
Why You’ll Love This Recipe
I love how crispy and flavorful these chicken crispers turn out. The batter is light but crunchy, and the chicken stays perfectly juicy inside. It only takes about 30 minutes from start to finish, and the recipe is so straightforward. I also use the same batter when I want to make fish and chips—it’s just that versatile.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 all-purpose flour
1 1/2 pounds chicken tenderloins
Canola oil, for frying
directions
I start by heating oil in a Dutch oven to 350°F. While it heats, I prepare the batter.
In a large bowl, I whisk together the egg, milk, chicken broth, salt, and pepper until smooth. I then whisk in the self-rising flour until a thick, smooth batter forms.
In a second bowl, I place the all-purpose flour. I dip each chicken tenderloin into the wet batter first, then dredge it in the flour to coat it evenly.
I carefully add the chicken to the hot oil in small batches, frying each piece for 8–10 minutes until golden brown and fully cooked through. Once fried, I transfer the crispers to a paper towel-lined plate to drain any excess oil.
Servings and timing
Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I sometimes add a pinch of cayenne pepper to the batter for a spicier kick. I’ve also tried using buttermilk instead of regular milk for a tangier flavor. If I’m making fish and chips, I follow the same batter and method using cod or haddock.
storage/reheating
I store leftovers in the fridge for up to 3 days. To reheat, I place them in the oven or air fryer at 375°F for 5–7 minutes until hot and crispy again. I don’t recommend microwaving, as it softens the crust.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, I slice chicken breasts into strips when I don’t have tenderloins, and they work just as well.
What’s the best oil for frying?
I use canola oil because it has a high smoke point and neutral flavor.
Can I bake these instead of frying?
Frying gives the best crisp, but I sometimes bake them at 425°F on a wire rack until golden. They’re still tasty, though slightly less crispy.
Do I need self-rising flour?
Yes, it helps make the batter puff up and gives that light, crunchy texture. If I don’t have it, I mix flour with baking powder and a bit of salt.
Can I make the batter ahead of time?
I prefer to make it fresh, but I’ve prepped it an hour ahead and kept it in the fridge until ready to use.
What dipping sauces go best?
I serve them with honey mustard, ranch, or a spicy mayo. They also go great with BBQ or sweet chili sauce.
Can I use this recipe for fish?
Yes, this batter works wonderfully for fish fillets like cod or tilapia. I fry them the same way.
How do I keep the coating from falling off?
I press the flour firmly onto the batter-coated chicken and let it rest a few minutes before frying.
What should I serve with these?
I like to pair them with fries, coleslaw, or a side salad for a full meal.
Can I freeze the leftovers?
Yes, I freeze them after frying and reheat them in the oven or air fryer until hot and crispy.
Conclusion
These Chili’s Chicken Crispers bring restaurant-style crunch right into my kitchen. They’re easy, crowd-pleasing, and taste just like the original. Whether I’m making a casual weeknight dinner or treating guests, these crispers are always a hit.
Print
Chili’s Chicken Crispers
- Total Time: 30 minutes
- Yield: 12 servings
Description
Crispy, golden, and packed with savory flavor, these copycat Chili’s Chicken Crispers are a crowd-pleasing favorite you can make right at home. With a light, shatteringly crisp batter and tender chicken inside, they’re perfect for game days, weeknight dinners, or a nostalgic comfort food fix.
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 all-purpose flour
1 1/2 pounds chicken tenderloins
Canola oil, for frying
Instructions
Heat canola oil in a Dutch oven or deep skillet to 350°F (175°C).
In a large bowl, whisk together the egg, milk, chicken broth, salt, and pepper.
Stir in the self-rising flour to create a smooth batter.
Place the all-purpose flour in a separate bowl.
Dip each chicken tenderloin into the batter, then dredge in the all-purpose flour to coat.
Carefully place chicken into the hot oil in small batches, frying each for 8–10 minutes until golden brown and cooked through.
Remove and drain on paper towels. Serve hot with your favorite dipping sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
