Chili’s Chicken Crispers Copycat Recipe: Crispy, Juicy Perfection

Introduction

Craving that iconic Chili’s Chicken Crispers crunch? This copycat recipe delivers the same golden, crispy tenders with that signature honey-mustard kick—just like the restaurant favorite! Perfectly seasoned, fried (or baked!) to perfection, and served with Chili’s famous creamy honey-mustard sauce, this recipe will satisfy your comfort food cravings at home.

Whether you’re hosting game day, feeding picky eaters, or just treating yourself, these Chicken Crispers are a guaranteed hit. Let’s make them even better than the original!

Why You’ll Love This Copycat Recipe

Just Like Chili’s – Same crispy coating & juicy chicken inside
Two Cooking Options – Deep-fried for authenticity or baked for a lighter version
Signature Honey-Mustard Sauce – The perfect tangy-sweet pairing
Family-Friendly – Kids and adults alike will devour these
Meal Prep Friendly – Reheat beautifully for leftovers

How to Make Chili’s Chicken Crispers at Home

Step 1: Gather Your Ingredients

For the Chicken Crispers:

• 1.5 lbs chicken tenders (or breast cut into strips)
• 1 cup all-purpose flour
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional, for heat)
• 2 large eggs
• ¼ cup milk
• 2 cups cornflakes, crushed (or panko breadcrumbs)
• Oil for frying (vegetable or canola)

For the Honey-Mustard Sauce:

• ½ cup mayonnaise
• 2 tbsp yellow mustard
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp lemon juice
• ½ tsp paprika
• Salt & pepper to taste

Step 2: Prep the Chicken

1. Season the chicken – Pat tenders dry, then sprinkle lightly with salt and pepper.
2. Set up your breading station:

• Bowl 1: Flour + garlic powder, paprika, onion powder, salt, pepper, and cayenne.
• Bowl 2: Whisked eggs + milk.
• Bowl 3: Crushed cornflakes (or panko).

Pro Tip: For extra crunch, double-dip the chicken in egg and cornflakes!

Step 3: Bread & Cook

Fried Version (Classic Crispers):

1. Heat oil to 350°F (175°C) in a deep fryer or heavy pot.
2. Dredge each tender in flour → egg → cornflakes, pressing coating firmly.
3. Fry 3-4 tenders at a time for 4-5 minutes until golden and cooked through.
4. Drain on a wire rack to keep crispy.

Baked Version (Healthier):

1. Preheat oven to 400°F (200°C).
2. Place breaded tenders on a greased baking sheet.
3. Bake 18-20 minutes, flipping halfway, until crispy and 165°F internal temp.

Step 4: Make the Honey-Mustard Sauce

1. Whisk all ingredients in a bowl until smooth.
2. Chill 30 minutes before serving for flavors to meld.

Serving Suggestion: Drizzle sauce over tenders or serve on the side for dipping!

Common Mistakes to Avoid

Overcrowding the fryer – Lowers oil temp, leading to soggy coating.
Skipping the cornflakes – They give the signature Crispers texture!
Underseasoning – The spice blend is key for that Chili’s flavor.
Serving sauce immediately – Letting it chill makes it taste just like the restaurant’s.

FAQs About Chicken Crispers

Q: Can I use chicken breast instead of tenders?

A: Yes! Slice breasts into 1-inch strips for even cooking.

Q: How do I keep leftovers crispy?

A: Reheat in an air fryer (5 mins at 375°F) or oven—not the microwave.

Q: Can I make these gluten-free?

A: Swap flour for GF flour and cornflakes for GF panko.

Q: What sides go well with these?

A: Classic pairings: fries, coleslaw, or Chili’s copycat Southwestern Eggrolls!

Conclusion: Restaurant-Quality Crispers at Home

Now you can enjoy Chili’s Chicken Crispers anytime—crispy, juicy, and smothered in that iconic honey-mustard sauce. Whether fried or baked, this copycat recipe tastes just like the real deal.

Chili’s Chicken Crispers Copycat Recipe: Crispy, Juicy Perfection

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• Author: Lara Smith
• Total Time: 35 mins

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Description

Enjoy the crispy and delicious taste of Chili’s Chicken Crispers at home with this easy-to-follow recipe. Perfectly battered and fried to golden perfection, these chicken tenders are a hit for any meal or snack.

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Ingredients

Scale 1x2x3x

1 lb chicken tenders

1 cup all-purpose flour

1 cup cornstarch

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup cold water

1 large egg

Vegetable oil for frying

For the Sauce:

1/4 cup honey

2 tablespoons Dijon mustard

1 tablespoon yellow mustard

1 tablespoon mayonnaise

1 tablespoon fresh lemon juice

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Instructions

In a large mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper.

In a separate bowl, whisk together cold water and egg until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until smooth. The batter should be slightly thick.

Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).

Dip each chicken tender into the batter, ensuring it is fully coated. Allow any excess batter to drip off.

Carefully place the battered chicken tenders into the hot oil, frying in batches if necessary. Fry for 5-7 minutes, or until golden brown and cooked through.

Remove the chicken tenders from the oil and drain on a paper towel-lined plate.

For the Sauce:

 

In a small bowl, whisk together honey, Dijon mustard, yellow mustard, mayonnaise, and fresh lemon juice until smooth and well combined.

Serve the crispy chicken tenders with the honey mustard sauce on the side for dipping.

Prep Time: 20 minutes