Chili’s Chicken Crispers Copycat
Chili’s Chicken Crispers Copycat
Ingredients
For the Chicken Marinade
- 8 chicken tenders
- 1 cup buttermilk
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
For the Dry Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large bowl, combine the buttermilk, 1 tablespoon of all-purpose flour, salt, black pepper, garlic powder, paprika, onion powder, cayenne pepper, dried oregano, dried basil, white pepper, and smoked paprika. Whisk until well combined.
⏱️ 5 min
- 2
Add the chicken tenders to the buttermilk mixture, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min
- 3
In a separate large bowl, combine the 2 cups of all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, paprika, onion powder, cayenne pepper, dried oregano, dried basil, white pepper, and smoked paprika. Whisk until all ingredients are evenly distributed.
⏱️ 5 min
- 4
Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. Place each tender into the dry dredge mixture, pressing the flour mixture onto the chicken to ensure a thick and even coating. Place the dredged tenders on a wire rack and let them rest for at least 15 minutes before frying. This resting period helps the coating adhere better.
⏱️ 10 min
- 5
Heat the vegetable oil in a deep pot or deep fryer to 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 6
Carefully place a few dredged chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature should reach 165°F).
⏱️ 8 min•🌡️ 350
- 7
Remove the cooked chicken tenders from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken tenders.
⏱️ 2 min
- 8
Serve the Chili's Chicken Crispers hot with your favorite dipping sauces.
Kitchen Tools
Nutrition Facts (per serving)
Chili’s Chicken Crispers Copycat
For the Chicken Marinade
- 8 chicken tenders
- 1 cup buttermilk
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
For the Dry Dredge
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
For Frying
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large bowl, combine the buttermilk, 1 tablespoon of all-purpose flour, salt, black pepper, garlic powder, paprika, onion powder, cayenne pepper, dried oregano, dried basil, white pepper, and smoked paprika. Whisk until well combined.
⏱️ 5 min - 2
Add the chicken tenders to the buttermilk mixture, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 5 min - 3
In a separate large bowl, combine the 2 cups of all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, paprika, onion powder, cayenne pepper, dried oregano, dried basil, white pepper, and smoked paprika. Whisk until all ingredients are evenly distributed.
⏱️ 5 min - 4
Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. Place each tender into the dry dredge mixture, pressing the flour mixture onto the chicken to ensure a thick and even coating. Place the dredged tenders on a wire rack and let them rest for at least 15 minutes before frying. This resting period helps the coating adhere better.
⏱️ 10 min - 5
Heat the vegetable oil in a deep pot or deep fryer to 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 6
Carefully place a few dredged chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature should reach 165°F).
⏱️ 8 min•🌡️ 350 - 7
Remove the cooked chicken tenders from the oil and place them on a clean wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken tenders.
⏱️ 2 min - 8
Serve the Chili's Chicken Crispers hot with your favorite dipping sauces.