Restaurant Inspired
Origin and Cultural Significance
Chicken crispers are Chili’s take on classic American fried chicken tenders, elevated by their signature double-battered crunch and a variety of bold sauces. Introduced in the 1990s as a hearty alternative to traditional fast-food tenders, they quickly became a Chili’s staple for both kids and adults. The combo meal format—with fries, corn, and dipping sauce—further reflects the all-American love for indulgent, satisfying platters. Unlike Southern-style fried chicken, Chili’s crispers offer a restaurant-specific spin with uniform crunch, customizable sauces, and crowd-pleasing consistency. It’s a dish that bridges comfort, convenience, and flavor-packed satisfaction.
Unique Ingredients and Flavors
What sets these tenders apart is the seasoned flour batter that creates a thick, crispy shell without being too greasy. A light egg wash and a second dredge ensure extra crunch, while the chicken inside stays juicy and tender. The combo shines with its customizable sauces—classic ranch, honey mustard, or spicy honey-chipotle. It’s paired with seasoned fries and buttered corn for balance in texture and flavor. The result is savory, golden perfection with a restaurant-style finish.
Chili’s Crispy Chicken Crispers
Chili’s Crispy Chicken Crispers® Combo is a comforting, crave-worthy dish made with juicy chicken tenders double-dipped in seasoned flour and fried until golden brown. These crispy delights are served with thick-cut fries, sweet buttered corn, and your favorite dipping sauce—just like at the restaurant. With a crunchy coating that holds up to any dip and a juicy interior that stays tender, these crispers are a must-make for weeknight dinners, parties, or meal prep. The flavor is satisfying, simple, and always a hit with guests of all ages. This homemade version captures all the crisp and flavor of the Chili’s classic with easy-to-find ingredients.
Ingredients
For Chicken Crispers:
For Combo Sides:
Instructions
1. Prep the Chicken
- Pat dry chicken tenders and season lightly with salt and pepper.
2. Make Breading Station
- In one bowl, whisk eggs with milk. In another, mix flour, cornstarch, garlic powder, paprika, salt, and pepper.
3. Bread the Chicken
- Dip chicken into flour mixture, then egg wash, then back into the flour. Press well to coat thoroughly.
4. Fry the Chicken
- Heat oil in a deep skillet or fryer to 350°F. Fry chicken in batches for 5–6 minutes until golden brown and internal temp reaches 165°F. Drain on paper towels.
5. Prepare Sides
- While chicken cooks, bake or air fry fries until crisp. In a small saucepan, heat corn with butter until warm. Plate chicken with sides and dipping sauce.
Note
Double-dipping the chicken in the flour mixture creates a thick, extra-crispy crust. For spicier crispers, add cayenne to the flour mix or toss fried tenders in honey-chipotle sauce. You can bake or air fry for a lighter version, but deep frying gives the most authentic Chili’s texture.
