Chili's Chicken Crispers w/ Homemade Chili's Honey Mustard Dressing

• Meat

  • 10 Chicken tenderloins, raw

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

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

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 cup Flour
  • 1 pinch Paprika
  • 1 1/2 tsp Salt
  • 1 pinch Salt
  • 1 cup Self rising flour

• Oils & Vinegars

  • 6 cups Vegetable oil

• Dairy

  • 1/4 cup Buttermilk

Found on couponcravings.com

Description

Ingredients

• Batter:
• 1 egg beaten
• ¼ c buttermilk (you can use whole or regular milk)
• ¾ c chicken broth
• 1½ tsp. salt
• ½ tsp black pepper
• 1 c self rising flour
• 6-10 cups vegetable oil (or whatever is in your fryer)
• 10 chicken tenderloins (raw)
• ½ cup flour
• Honey Mustard Dressing:
• ⅔ c mayonnaise
• ¼ c honey
• 2 T Dijon mustard
• pinch paprika
• pinch salt

Directions

• Combine ingredients for honey mustard dressing and set aside.
• Heat fryer to 350 degrees
• Combine egg, buttermilk, chicken broth, salt and pepper and whisk for 30 seconds to dissolve salt
• Whisk in 1 cup of self rising flour, let sit for 5 minutes or so.
• Coat each piece of chicken with flour and dip into batter, dripping off excess.
• Let the chicken crispers sit in the oil for 7-9 minutes per tenderloin - you may be able to do 2-3 at a time if your fryer is big enough.
• Drain chicken fingers on a paper towel.
• Serve honey mustard for dipping.