Chili’s Chicken Crispers
Serving Size / Yield
- 1 lb chicken tenderloins
- 1 egg beaten
- 1/2 C milk
- ½ C chicken broth
- 1 ½ + 1 ½ tsp salt
- ¼ tsp pepper
- ¼ + ¾ tsp paprika
- ¼ + ½ tsp garlic powder
- ¾ C + 1 ½ C all-purpose flour
- ½ tsp black pepper
Prepare a pot for deep-frying.
In a bowl, add in the eggs, milk, chicken broth, 1 ½ tsp salt, pepper. ¼ tsp paprika, ¼ tsp garlic powder and whisk well.
Once it is all well combined, add in the flour and stir, creating the batter.
Combine all the remaining ingredients for the breading.
When the oil is hot enough, dip each piece of chicken into the batter, shake of the excess then drop it into the breading. Ensure that the piece is properly coated.
Then carefully lower it into the hot oil and fry for about 5 minutes until it becomes golden brown. Remove and place it on a paper towel to absorb the excess oil.
Repeat until all the chicken pieces have been cooked.
Serve hot with a side sauce.