Chicken Crispers Recipes

CHILI'S CHICKEN CRISPERS

Steps:

• Heat shortening or oil in fryer to 350 degrees F.
• Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self rising flour. Let the batter sit for 5 minutes.
• Coat each piece of chicken with dry flour, and then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil. Fry for 7 to 9 minutes.
• Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time. Drain fried chicken strips on paper towels and serve with honey mustard dressing.

COPYCAT CHILI'S CHICKEN CRISPERS

Steps:

• Honey Mustard Sauce:.
• Combine ingredients in a small bowl. Cover and chill until needed.
• Heat shortening or oil in fryer to 350 degrees F.
• Batter:.
• Combine beaten egg, milk, chicken broth, salt and pepper in a medium.
• bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
• Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place battered chicken into the hot oil and fry for 7 to 9 minutes or until golden brown.
• Do not overload fryer. Fry 3-4 pieces at a time.
• Drain fried chicken strips on paper towels.
• Serve with the honey mustard dressing on the side for dipping.

COPYCAT CHILI'S CHICKEN CRISPERS RECIPE

Steps:

• Make your dredging station: In a medium mixing bowl, whisk together the beaten egg, milk, chicken broth, salt, and pepper. Add the self-rising flour and whisk until well combined.
• In a small bowl, add the 1 cup all-purpose flour.
• Heat the oil: In a large skillet, Dutch oven, or fryer, heat your cooking oil to 350 degrees Fahrenheit. You'll need about 1 inch of cooking oil in a skillet or Dutch oven, enough to almost completely cover the breaded chicken pieces.
• Coat the chicken dipping each piece into the batter and allowing the batter to drip a bit before transferring it into the next bowl of flour. Turn to lightly coat with flour, then transfer into the heated oil. Repeat for a few pieces, making sure to not crowd the chicken.
• Fry for 8 to 10 minutes, or until lightly golden and cooked through. The chicken should have an internal temperature of 165 degrees Fahrenheit and not have any pink coloring in the center of the thickest pieces.
• Repeat in small batches as needed until cooked. Serve immediately.

CRISPY CHICKEN FINGERS

Steps:

• Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
• Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
• Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

CRISPY CHICKEN STRIPS

Steps:

• Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like).
• In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps.
• Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat.
• Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook.
• When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn.
• Serve with your favorite dipping sauce. Yum!

CRISPY CHICKEN

Steps:

• In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture. , Place in a greased 11x7-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°.

CRISPY CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
• Bake 25 minutes in the preheated oven, or until chicken juices run clear.

CHICKEN CRISP

Steps:

• Combine first six ingredients in a shallow dish. In another dish, combine milk and oil. Dip chicken pieces into milk mixture, then roll in the Parmesan mixture. Place chicken, skin side up, in a shallow baking pan. Bake, uncovered, at 375° for 1 hour or until chicken is tender and no longer pink.

EASY CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).