Chili’s Chicken Crispers (Copycat)

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Chili’s Chicken Crispers copycat with the delicious shatteringly crispy crust that Chili’s crispers famously have, but made at home! So easy to make and also a great batter for fish too!

Chili's Chicken Crispers
Chili’s Chicken Crispers

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.

Does Chili’s use MSG?

Yes, the original recipe does call for MSG, but the copycat recipe swaps out the Accent Seasoning for chicken broth, per Todd Wilbur. In this swap it works well to emulate the same flavors.

Chili's Chicken Crispers on plate

What to serve with Chili’s Chicken Crispers?

Classic chicken tenders are best served with KFC Potato WedgesKFC ColeslawCrispy Sweet Potato Fries or even your favorite potato salads.

Let’s discuss the dipping sauces! There’s two that are our absolute favorites at Chili’s and they’re both so EASY to make.

Chili’s Honey Chipotle Sauce Recipe

  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 teaspoons ground chipotle powder
  • 1/2 teaspoon salt
  1. Add the ingredients to a small saucepan and bring to a boil.
  2. Cook, whisking, for two minutes before turning off the heat.
  3. Cool the sauce before serving as a dip or toss the chicken crisper in the warm sauce if serving fully dipped.

Chili’s Honey Mustard Sauce Recipe

  • 1/4 cup dijon mustard
  • 1/4 cup mayonnaise
  • 1/4 cup honey
  1. Mix all the ingredients together.
  2. Chill in the refrigerator for at least a couple of hours before serving.

Chicken Tenders from Chili's

Tools Used In This Recipe:
Deep Fryer: Easy for keeping temperature on point and kind of fun to use!
Chicken Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Pigtail Flipper: I LOVE this tool for frying. I am able to drop and pick up pieces without removing any breading at all thanks to this awesome tool.

Recipe

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Chili's Chicken Crispers

5 from 9 votes
  • Yield: 12 Servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Chili's Chicken Crispers with the delicious shatteringly crispy crust that Chili's crispers famously have, but made at home! So easy to make and also a great batter for fish and chips!    

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 flour
  • 1 1/2 pounds chicken tenderloins
  • canola oil for frying

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Heat oil in a dutch oven to 350 degrees.
  2. In a large bowl whisk together the egg, milk, chicken broth, salt and pepper until well combined.
  3. Add in the self rising flour.
  4. In a second bowl add 1 cup of flour.
  5. Dip each piece of chicken into the batter, then into the flour.
  6. Add the chicken to the oil in small batches and fry for 8-10 minutes, or until golden brown and cooked through.

Nutrition Information

Yield: 12 Servings, Amount per serving: 149 calories, Calories: 149g, Carbohydrates: 15g, Protein: 15g, Fat: 2g, Cholesterol: 50mg, Sodium: 418mg, Potassium: 254mg, Vitamin A: 45g, Vitamin C: 1.7g, Calcium: 15g, Iron: 0.9g

All images and text © for Dinner, then Dessert.

Keyword: Chili's Chicken Crispers
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Chicken Tenders from Chili's
Chili's Chicken Crispers Tenders Copycat

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Comments

    1. Chicken breasts are going to take slightly longer to cook. Most stores have chicken tenderloins (they are usually cheaper), they are just a different part of the chicken.

  1. Hi Sabrina,
    I’ve been using “Better than bullion” for quite some time now. Love it. According to the jar instructions it appears you would use a little less than a teaspoon for 3/4 cup of broth. Does that sound correct?

    Thanks in advance for your help.

  2. These are delicious and my kids constantly ask for me to make them again and again!
    Just one question, ive recently started counting calories. It says 17 servings and 149 calories per serving but not how many chicken pieces in each serving. Is it 1 piece of chicken that’s 149?

    1. I’m glad your kids love them, mine are big fans too! Using standard size tenderloins, the serving size is 2 pcs of chicken and the recipe should make 12 servings.

  3. YES! I’ve been looking for a recipe that’s just like Chili’s for my son’s chicken finger obsession. This one is great!

    1. The print button on the recipe card is working for me, not sure if it was a glitch when you tried. You can also go the the top left of your screen and under file is a print option. I just checked and both are working. Hope this helps!

  4. Hello Sabrina,
    I can’t wait to make this recipe tomorrow night for dinner ?. This looks and sounds sooo good ?. I will make sure to hashtag my photos on my Instagram account ??. Thank you for sharing ?

    1. I’ve never cooked with MSG so I haven’t been able to test it but I would err on the side of caution and start with 1/2 teaspoon and adjust from there. Hope this helps!

  5. Can I make this in an air fryer instead of deep frying? Would you modify the recipe or simply put in the air fryer instead of deep fryer?

  6. We really enjoyed our chicken strips, they were delicious. We will be using this recipe over and over again!

  7. Hi Sabrina ….I am a bit confused …..in direction number 5 u have written dip chicken in flour and then the batter ….however in one of the comments u have agreeed that chicken to be dipped in flour and then batter 

    1. Sorry, didn’t mean to confuse you. You’ll want to dip the chicken into the batter first then into the flour before placing into the oil to fry.

  8. Hey you have mentioned self raising flour in the batter and the other being just flour to coat….which is this plain flour( whole wheat or Cornflour)?

  9. Looks delicious.  One question.  In direction number five, do you mean to dip the chicken into the flour first and then the batter?

  10. OMG!  I used to love Chili’s chicken tenders, but sadly seven years ago we moved far away from any locations and I haven’t had them since ?. I’m definitely going to try your recipe out and see if it satisfies the odd craving I get whenever I see a commercial for Chili’s.  Thank you!

    1. Thank you so much for catching that! Sometimes when the recipe card gets pulled it, it’s glitchy. I just corrected it.

      1. You’ll just want to make sure you have something with high enough sides that you can fry them without in splattering everywhere.