Chicken
Chili's Inspired Chicken Crispers
Tender chicken strips in a light, craggy seasoned batter, fried until crisp and served with honey mustard for a restaurant-style basket.
Inspired by Chili's Grill & Bar
Prep
25 min
Cook
20 min
Serves
4 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 1 1/2 pounds chicken tenderloins
- • 1 cup buttermilk
- • 1 teaspoon kosher salt
- • 1 1/2 cups all-purpose flour
- • 1/2 cup cornstarch
- • 1 teaspoon baking powder
- • 1 teaspoon paprika
- • 1 teaspoon garlic powder
- • 1/2 teaspoon black pepper
- • 1 large egg
- • 3/4 cup cold sparkling water
- • Neutral frying oil
View ingredient-by-ingredient match
- 1 1/2 pounds chicken tenderloinsMissing
- 1 cup buttermilkMissing
- 1 teaspoon kosher saltMissing
- 1 1/2 cups all-purpose flourMissing
- 1/2 cup cornstarchMissing
- 1 teaspoon baking powderMissing
- 1 teaspoon paprikaMissing
- 1 teaspoon garlic powderMissing
- 1/2 teaspoon black pepperMissing
- 1 large eggMissing
- 3/4 cup cold sparkling waterMissing
- Neutral frying oilMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Cold sparkling water and cornstarch keep the coating lighter than a heavy breading. Fry small batches and let the oil recover to 350 F so the crust sets before absorbing excess oil.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked chicken within 2 hours for up to 3 days. Reheat on a wire rack in a 400 F oven or air fryer until crisp and at least 165 F in the center.
Make-ahead tips
Mix the dry coating and honey mustard up to 3 days ahead. Marinate chicken only shortly before cooking so the tenderloins remain firm.
What to serve with it
- - Seasoned fries
- - Corn on the cob
- - Honey mustard
Equipment needed
- - Heavy Dutch oven
- - Deep-fry thermometer
- - Wire rack and sheet pan
Difficulty explained
The batter is simple, but safe oil handling, batch size, and temperature recovery determine whether the chicken becomes crisp rather than greasy.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Milk plus lemon juice
For each cup, combine 1 cup milk with 1 tablespoon lemon juice and rest for 5 minutes.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Crowding the pot drops oil temperature and produces pale, oily coating.
- A very thin batter slides off, while an overly thick batter can remain doughy around cooked chicken.
- Judging chicken only by crust color risks an undercooked center; verify 165 F with a thermometer.
Nutrition Context
- Chicken supplies substantial protein, while the batter and absorbed frying oil raise carbohydrate and fat.
- Serving sauce and fries separately makes it easier to moderate sodium and added sugar.
FAQ
Why use sparkling water?
Its bubbles and cold temperature help create a lighter, less dense batter.
Why is my coating greasy?
The oil was probably too cool or the pot was crowded. Return it to 350 F between batches.
Can I use chicken breast?
Yes. Cut even strips and check the thickest one for 165 F.
How do I keep batches crisp?
Hold them on a rack in a 225 F oven rather than stacking them on paper towels.
Can the batter be made early?
Mix dry ingredients early, but add sparkling water immediately before frying so it stays lively.
What sides pair best with this dish?
Good pairings include Seasoned fries; Corn on the cob; Honey mustard. Choose one or two based on how substantial you want the meal to be.