Chili's®Chicken Crispers

[kaci]

Top Secret Recipes
version of

Chili's®Chicken Crispers

by Todd Wilbur

Menu Description: "Strips of hand-battered chicken fried to perfection. Served with sweet corn on the cob, honey mustard dressing and homestyle fries."

When biting into Chili's delicious trademarked Chicken Crispers, I detect the distinct flavor of MSG, or monosodium glutamate. Although there is no Englishword for it, the Japanese call this flavor "umami", and it delivers a taste sensation that is different from bitter, salty, sweet, or sour flavors. This "fifth flavor" is created naturally by glutamic acid, an amino acid, and it can be found in mushrooms, ripe tomatoes, fish and dairy products. But rather than adding something like Accent flavor enhancer -- which is pure MSG-- to this recipe, I thought of another approach.
To clone the flavorful batter for this Chili's entree, I thought I'd bring canned chicken broth into the mix. Most chicken broths, including Swanson brand, contain autolyzed yeast extract. These yeast enzymes release flavor enhancing compounds, and work just like MSG, amplifying flavors in much the same way. Plus, the chicken broth is made with other goodies such as carrot, onion, and celery that will contribute to a tasty crunchy coating. As for the frying, Chili's has recently switched from hydrogenized oil (such as Crisco shortening), to a special commercial oil that contains fewer trans fats. Still, I found that using shortening for this recipe gives you a far superior clone, when compared to the healthier vegetable or canola oils. Plus, frying with shortening doesn't stink up the house.The choice is yours.

Ingredients:

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.

[Chuck Gilkey]

Any chance you have the recipe for the sauce on Chili's new "Honey Chipotle Chicken Crispers?"

[twowild]

Chuck Gilkey found this online:

Chili's honey chipotle sauce


This is a more simple recipe for Chili's honey chipolte sauce. It taste exactly like it! I do a lot of reverse engineering on my favorite recipes. I literally became addicted to this meal on their menu, ordered it every single time I went to Chili's.

1 cup light corn syrup
1/4 cup any barbeque sauce
3 tablespoons orange juice
1/2 teaspoon salt
1/4 cup honey
1/2 teaspoon crushed red pepper (cayenne pepper)
A pinch chile powder
Two drops lemon juice (optional)

Mix all ingredients together and microwave on high for one minute to let flavors blend. Coat your favorite fried chicken strips and enjoy.

You can also fry up some frozen french fries. Then bring 4 quarts of water to a boil, add 1/3 cup of sugar add 4 to six ears of corn for about 10 minutes, drain and add butter, salt and pepper and create the entire meal.

[kaci]

Please Be Advised I Did Not Post The Recipe Above. I Don't Do
Things Like That, But Evidently It Looks Like Someone Is Trying
To Pretend That It Is Me.

That Is Dirty. I Have Proof Where I Was At That Time.

Thank You For Reading This.


Kaci

[joandje15]

I read that you didnt post it but do you know if that is the right recipe for the chicken crispers because i want the right one so i can make them for my daughter.

[Kitchen Witch]

kaci did post this recipe - she posts all Todd Wilbur's recipes - no one else does - so it may be close

[kaci]

Hi

I DID NOT POST THIS RECIPE, I CAN'T POST IN YELLOW, A MODERATOR
LIKE KITCHENWITCH KNOWS HOW.

JUST ANOTHER DAY OF KITCHEN WITCH POSTING UNDER MY NAME.

SHE EVIDENTLY DOESN'T HAVE ANYTHING BETTER TO DO THAN
HARRASS PEOPE.

SOME DAY SHE MIGHT GROW UP AND ACT LIKE AN ADULT.

I WAS A MODERATOR ON THE BOARD AND I NEVER EVER DID THAT TO
ANYONE.

THANK YOU

KACI (THE REAL KACI)

[lvdkeyes]

I don't see any postings in yellow.

[Kitchen Witch]

I don't either - once again she is blaming me for her postings! Anyone can post in any color they want - we have the option here. And we can also change the font sizes - I don't care to do that. I've seen a few posted written in bright purple with letters so big you can't read the recipe - no call for that.

I don't know how to get through to her - no one can - to make her understand that no one can post using her name. Posting "under" her name is making a reply to a post - which is something we do here because we have questions, answers and comments. that is how the site is designed.

No one here has "exclusive" rights of making a post with no one being abe to ask or answer a question or making a comment. You post a recipe - and others need information. We pitch in and help out because some people (kaci - the real kaci included) don't check their posts and answer when other have a question. So several of us jump in to help the person who has the question. It's not a crime.

If you post a recipe, expect questions or comments - it's called sharing and helping. What is the point of slamming a site with recipes and ignoring the questions about the recipes? It does no one any good.

[Kitchen Witch]

Originally Posted by kaci

Please Be Advised I Did Not Post The Recipe Above. I Don't Do
Things Like That, But Evidently It Looks Like Someone Is Trying
To Pretend That It Is Me.

That Is Dirty. I Have Proof Where I Was At That Time.

Thank You For Reading This.


Kaci

As everyone can see - that is a post that is being shared by a member named twowild. Two wild is a very nice person and helps and shares. In no way is she "dirty" and in no way did she pretend to be you kaci.

No one cares about your proof of where you were at that time. Why are you so paranoid about where you are when someone is replying to a post?

Two wild posted using her name - I don't think anyone would even want to attempt trying to use your name! Trust me.

You've insulted me and called me everything under the sun causing the site admin to delete entire post(s) including the recipe you posted - now you are starting on twowild.

You owe twowild an apology for your actions.

I don't care about an apology from you - it wouldn't be worth it.

[Kitchen Witch]

As a matter of fact kaci - you owe an apology to Mr. Douglas as well as the members of this site for your actions, words and false accusations.

Maybe you should move on to Jerry Springer's site - I think it is more your type.

[lvdkeyes]

I would just appreciate answers to my questions about Kaci's recipes.

[Kitchen Witch]

I'm sorry to say - but she doesn't do follow-ups with her posts. She slams the site and that's it. That is why others have stepped in to answer questions anyone would have. We just don't feel it is right to leave anyone hanging when they have a question. But I do hope that those that answer for you give you or anyone else asking, the answers you are seeking.

[lvdkeyes]

Why does this site need such a disruptive uncooperative person?

[Kitchen Witch]

With the amount of members that we have - there is bound to be one to spoil it and it happens from time to time. But she will not spoil anything - not here. She has proved the type of person she truly is and no one can get through to her. So many have tried.

I think she is taking out a lot on this site because she got into trouble posting over 500 recipes that she copy/pasted from another site and that person went after her.

She's been banned from other sites - probably for the same reasons.

Let her have her days - we can't stop her - no one can - but everyone is beginning to ignore her and her recipes. Eventually she will leave.

[kaci]

Ladies that have sense, do not use anyone else's name, so evidently
you are not a nice lady.


Please Be Advised I Did Not Post The Recipe Above. I Don't Do
Things Like That, But Evidently It Looks Like Someone Is Trying
To Pretend That It Is Me.

That Is Dirty. I Have Proof Where I Was At That Time.

Thank You For Reading This.


Kaci

[Kitchen Witch]

Once again kaci can't read, comprehend or understand English as it is written. NO ONE IS USING YOUR NAME - who would want to with all the trouble your start and the false accusations you make.

Absolute and total paranoia - "proof of where your were" - what are you hiding?

No one else on this site has to "prove where they are" when posting. Cripe - I'[m posting just like everyone else - and I am not ashamed of my posts.

Question - how are you going to try to get out of all those posts you took from that one site and slammed all over the net? I can't wait to see those results.

Have a paranoid day - make sure you document where you are at all times - someone is watching you.

BTW - you still owe Mr. Douglas and the other members here an apology for your actions. Step up to the plate if you claim to be a "lady" and own up to your wrong doings.

[lvdkeyes]

I hate to say this, but she sounds a bit deranged. Her ramblings make no sense. It reminds me of when I worked in a psychiatric hospital.

[Kitchen Witch]

I know what you mean - we could handle her posting recipes and ignoring questions - but when she starts with this insane crap - it just makes no sense.

Maybe it's time for a medication check.

[Chuck Gilkey]

My original request (in Oct. 2007) was for the recipe for the "Honey Chipotle sauce" that Chili's Rest. used on their HONEY CHIPOTLE CHICKEN CRISPERS. I finally found a recipe that came close; just add 4 Tbl. honey to 3 Tbl. Tabasco brand Chipotle Pepper sauce and 6 Tbl. Butter, heat, stir and pour over store bought-fully cooked Tyson Crispy Chicken Strips.

[Kitchen Witch]

thank you for sharing with us Chuck. Many times it's something that simple that the restaurants use.