"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chiliís Chicken Crispers Recipe

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This recipe for Chiliís Chicken Crispers, by , is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Honey Mustard Dressing
2/3 cup mayonnaise
pinch paprika
ľ cup honey
pinch salt
2 tablespoons Dijon mustard

Batter
1 egg, beaten
1 Ĺ teaspoons salt
ľ cup whole milk
Ĺ teaspoon black pepper
ĺ cup chicken broth
1 cup self-rising flour

6 to 10 cups shortening or vegetable oil
Ĺ cup flour
10 chicken tenderloins

Directions:
Directions:
Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.
Heat shortening or oil in fryer to 350 degrees.
Combine beaten egg, milk, 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.
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 oil and fry for 7 to 9 minutes or until itís 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 honey mustard dressing on the side.

 

 

 

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