Crispy, golden-battered chicken tenders with a flavorful crunch, just like the ones from Chili’s! These homemade Chili’s Chicken Crispers are perfectly seasoned, coated in a light, airy batter, and fried to a beautiful golden brown. They make for an irresistible meal or snack, especially when paired with honey mustard or ranch dressing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
1 lb chicken tenders
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
For the Batter:
1 cup all-purpose flour
1 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup club soda (or water)
1 egg
For Frying:
3-4 cups vegetable oil
For Serving (Optional):
Honey mustard sauce
Ranch dressing
Directions
Prepare the Chicken – Pat the chicken tenders dry with a paper towel and season them with salt, black pepper, and garlic powder. Set aside.
Make the Batter – In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, beat the egg and mix in the club soda. Gradually add the wet ingredients to the dry, whisking until smooth. The batter should be thick but pourable.
Heat the Oil – Pour the vegetable oil into a deep frying pan or Dutch oven, heating it to 350°F (175°C).
Coat the Chicken – Dip each chicken tender into the batter, allowing any excess to drip off.
Fry the Chicken – Carefully place the battered chicken tenders into the hot oil. Fry in batches for 5-7 minutes, flipping occasionally, until golden brown and crispy. Drain on a paper towel-lined plate.
Serve – Enjoy warm with honey mustard or ranch dressing.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 320 kcal per serving
Variations
Spicy Chicken Crispers – Add 1 teaspoon of cayenne pepper or hot sauce to the batter for a spicy kick.
Extra Crispy Crispers – Double-fry the chicken tenders by frying them once at 325°F, letting them rest, and then frying again at 375°F for a crunchier texture.
Gluten-Free Option – Use gluten-free all-purpose flour and cornstarch to make this recipe gluten-free.
Air Fryer Option – Lightly spray battered chicken tenders with oil and air fry at 375°F for 12-15 minutes, flipping halfway through.
Different Dips – Try them with BBQ sauce, sriracha mayo, or honey garlic sauce for a flavor twist.
Storage & Reheating
Refrigeration – Store leftover Chicken Crispers in an airtight container in the refrigerator for up to 3 days.
Freezing – Freeze cooked tenders on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheating – For the best texture, reheat in an oven at 375°F for 10 minutes or in an air fryer at 350°F for 5-7 minutes. Avoid microwaving, as it can make them soggy.
FAQs
How do I make the batter stick better?
Patting the chicken dry and making sure the batter is thick but pourable helps it stick better to the tenders.
Can I bake these instead of frying?
Yes, but the texture will be different. Bake at 400°F for 20-25 minutes, flipping halfway through, for a crispy but less crunchy result.
What oil is best for frying Chicken Crispers?
Vegetable oil, canola oil, or peanut oil work best because they have a high smoke point and a neutral flavor.
How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature reaches 165°F. The crust should be golden brown and crispy.
Can I use chicken breast instead of tenders?
Yes! Slice chicken breasts into strips to make your own tenders. The cooking time may vary slightly based on thickness.
Conclusion
Chili’s Chicken Crispers are a perfect homemade version of the restaurant favorite. With their crispy, golden coating and juicy chicken inside, they are guaranteed to be a hit. Whether served with honey mustard, ranch, or your favorite dipping sauce, these tenders are a crowd-pleaser that’s easy to make at home.
Recipe:
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Chili’s Chicken Crispers
Crispy, golden-battered Chili’s Chicken Crispers made at home! These homemade tenders are seasoned to perfection, coated in a light, crunchy batter, and fried to a beautiful golden brown. Serve them with honey mustard or ranch for an irresistible meal or snack.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
For the Chicken:
1 lb chicken tenders
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
For the Batter:
1 cup all-purpose flour
1 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup club soda (or water)
1 egg
For Frying:
3–4 cups vegetable oil
For Serving (Optional):
Honey mustard sauce
Ranch dressing
Instructions
- Prepare the Chicken – Pat chicken tenders dry and season with salt, black pepper, and garlic powder. Set aside.
- Make the Batter – In a bowl, whisk together flour, cornstarch, baking powder, and salt. In another bowl, beat the egg and mix in club soda. Gradually combine with dry ingredients, whisking until smooth. The batter should be thick but pourable.
- Heat the Oil – Pour vegetable oil into a deep frying pan or Dutch oven and heat to 350°F (175°C).
- Coat the Chicken – Dip each chicken tender into the batter, allowing excess to drip off.
- Fry the Chicken – Carefully place tenders in hot oil and fry in batches for 5-7 minutes, flipping occasionally, until golden brown and crispy. Drain on a paper towel-lined plate.
- Serve – Enjoy warm with honey mustard or ranch dressing.
Notes
Spicy Variation: Add 1 teaspoon of cayenne pepper or hot sauce to the batter.
Extra Crispy Crispers: Fry once at 325°F, let rest, then fry again at 375°F.
Gluten-Free Option: Use gluten-free flour and cornstarch.
Air Fryer Option: Lightly spray battered tenders with oil and air fry at 375°F for 12-15 minutes, flipping halfway.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in an oven at 375°F for 10 minutes or in an air fryer at 350°F for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
