Chili's Chicken Crispers

Honey Mustard Dressing:

• 2/3 cup mayonnaise
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• pinch paprika
• pinch salt

Batter:

• 1 egg, beaten
• 1/4 cup whole milk
• 3/4 cup chicken broth (Swanson)
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 cup self-rising flour

6 to 10 cups shortening or vegetable oil (amount required by fryer)

• 10 chicken tenderloins
• 1/2 cup flour

Instructions:

1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.

2. Heat shortening or oil in fryer to 350 degrees F.

3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.

4. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown. Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time. Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping. Serves 4 as an appetizer or 2 as an entree.

Source: America's Secret Recipes by Ron Douglas available here Posted by: Kitchen Witch,