Chili’s Chicken Crispers

Our family loves Chili’s.  Whenever we go up north, a lot of the time we go there.  And what do we get?  Of course you guessed it, chicken crispers!  I usually get their triple dipper and get 2 of the crispers and one of the southwest eggrolls… which I still need to find a recipe for!  But, we found this recipe on Meemo’s Kitchen.  I love her site!  She has a lot of secret recipes listed!  So, go there if you are craving something and would like to try and make it!
We made these for Brett’s birthday the other day, and I thought they tasted as good as the original!  And of course the honey mustard sauce is delicious too!!!  
Make sure and use the self rising flour too.  We tried this once before with regular flour, and they work… it just tastes like beer batter.  But, if you use the self rising… oh, I can’t even describe it, they are just a little more doughy I guess!  You will have to try them to find out!  Or, go to Chili’s and taste them! 
Also... we cut our smaller that strips.  Ours were more like chunks, like 1 by 2 inches or smaller.  It is just easier for the kids to eat!
And, really sorry about this one, they are really fattening!   I hope I can start finding some healthier recipes to post about, but as of right now we have just been doing what tastes good!!  So if you have some delicious healthy recipes to share, please do!!
Please forgive this picture… I forgot to take some while I was making them, so these are the leftovers!

Chili's® Chicken Crispers
Menu Description: "Strips of hand-battered chicken fried to perfection. Served with sweet corn on the cob, honey mustard dressing and homestyle fries."
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
Honey Mustard Sauce:
Combine ingredients in a small bowl. Cover and chill until needed.
Heat shortening or oil in fryer to 350 degrees F.
Batter:
Combine beaten egg, milk, chicken broth, salt and pepper in a medium
bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place battered chicken into the hot oil and fry for 7 to 9 minutes or until golden brown.
Do not overload fryer. Fry 3-4 pieces at a time.
Drain fried chicken strips on paper towels.
Serve with the honey mustard dressing on the side for dipping.
Serves 4 as an appetizer or 2 as an entree.