Chicken Crispers (Chili's Copycat

• Meat

  • 10 Chicken tenderloins

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

  • 2 tbsp Dijon mustard
  • 1/4 cup Honey
  • 2/3 cup Mayonnaise

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Black pepper
  • 1 pinch Cayenne pepper
  • 1/4 tsp Paprika
  • 1 5/8 tsp Salt
  • 1 cup Self rising flour

• Oils & Vinegars

  • 6 Cupsshortening or vegetable oil

• Dairy

  • 1/4 cup Milk

Found on spicysouthernkitchen.com

Ingredients

• ⅔ cup mayonnaise
• ¼ cup honey
• 2 tablespoons Dijon mustard
• ¼ teaspoon paprika
• ⅛ teaspoon salt
• pinch of cayenne pepper
• 1 large egg, lightly beaten
• ¼ cup milk
• ¾ cup chicken broth
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 cup self-rising flour
• 10 chicken tenderloins
• ½ cup all-purpose flour
• 6 to 10 cupsshortening or vegetable oil

Directions

• To make sauce, combine all ingredients in a small bowl. Cover with plastic wrap and refrigerate.
• In a medium bowl, combine egg, milk, chicken broth, salt and pepper. Whisk for 30 seconds. Whisk in self-rising flour and let sit 5 minutes.
• Place shortening or oil in a Dutch oven and heat to 350 degrees.
• Place the ½ cup flour in a bowl. Coat each piece of chicken in flour and then dunk into the batter.
• Working in batches of 3-4 tenderloins, lower battered chicken into oil. Fry 7 to 9 minutes, or until golden brown.
• Drain on a wire rack or paper-towel lined plate.