Chili's-Style Chicken Crispers

Extra-crispy battered chicken tenders with a signature honey chipotle dipping sauce — Chili's most-ordered item rebuilt with clean organic flour batter, avocado oil frying, and a honey chipotle sauce free of corn syrup and artificial smoke.

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Ingredients

  • 2 lbs pasture-raised chicken tenderloins (or chicken breasts cut into strips)
  • 1 cup organic all-purpose flour or spelt flour
  • 1/2 cup tapioca starch (for extra crunch)
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 1 cup organic buttermilk (or whole milk + 1 tbsp apple cider vinegar)
  • 1 pasture-raised egg
  • Avocado oil, for frying (about 2–3 cups for pan-frying)
  • FOR HONEY CHIPOTLE SAUCE:
  • 1/2 cup organic raw honey
  • 2 tbsp chipotle peppers in adobo, minced (or 1 tsp chipotle powder + 1 tsp apple cider vinegar)
  • 2 tbsp water
  • 1 tsp smoked paprika
  • 1 tbsp fresh lime juice
  • 1/4 tsp fine sea salt

Clean swaps

How we upgrade the restaurant version with better ingredients.

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What you'll need

Instructions

  1. Whisk together the honey chipotle sauce ingredients in a small saucepan over low heat until combined and the honey dissolves, about 2 minutes. Remove from heat and set aside.
  2. In a large bowl, whisk together flour, tapioca starch, baking powder, salt, garlic powder, smoked paprika, onion powder, white pepper, and cayenne to make the dry batter.
  3. In a separate bowl, whisk together the buttermilk and egg.
  4. Pat the chicken tenders completely dry. Dip each tender in the buttermilk mixture, then dredge in the seasoned flour mixture, pressing firmly so the coating adheres. For extra thickness, dip back in buttermilk and dredge again.
  5. Place coated tenders on a wire rack and let rest for 5–10 minutes — this helps the coating adhere and prevents it from falling off during frying.
  6. Pour avocado oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F on a thermometer.
  7. Fry the tenders in batches of 3–4, not crowding the pan, for 5–6 minutes total, turning once, until deeply golden and the internal temperature reaches 165°F. Adjust heat to hold the oil near 350°F so the coating browns in step with the chicken cooking through.
  8. Transfer to a paper-towel-lined wire rack to drain. Season immediately with a pinch of sea salt.
  9. Serve the tenders hot with the honey chipotle sauce for dipping.

FAQ

Can I make these in an air fryer instead of frying?

Yes — spray coated tenders generously with avocado oil spray and air fry at 400°F for 12–14 minutes, flipping once halfway, until golden and 165°F internal. They won't be quite as puffy as deep-fried but are very crispy.

What is the double-dip technique and why does it matter?

Dipping twice in buttermilk and twice in the flour creates a thicker batter layer that puffs and crisps dramatically when it hits hot oil — replicating the signature 'Crisper' texture that sets Chili's tenders apart from thin-coated strips.

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