Ingredients:
For the Honey Mustard Dressing:
- 2/3 cup mayonnaise
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- A pinch of cayenne pepper
For the Chicken:
- 1 large egg, lightly beaten
- 1/4 cup milk
- 3/4 cup chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup self-rising flour
- 10 chicken tenderloins
- 1/2 cup all-purpose flour
- 6 to 10 cups shortening or vegetable oil for frying
Instructions:
- Prepare the Honey Mustard Dressing:
- In a small mixing bowl, combine the mayonnaise, honey, Dijon mustard, paprika, salt, and cayenne pepper.
- Whisk together until the mixture is smooth and well-blended.
- Cover the bowl with plastic wrap and refrigerate. This allows the flavors to meld together and intensify.
- Prepare the Chicken Batter:
- In a medium bowl, whisk together the lightly beaten egg, milk, and chicken broth.
- Add salt and black pepper to the mixture and whisk for an additional 30 seconds to ensure everything is evenly distributed.
- Gradually whisk in the self-rising flour until the batter is smooth. Let the batter sit for about 5 minutes; this resting time helps the flour hydrate and thicken slightly.
- Heat the Oil:
- Place the shortening or vegetable oil in a Dutch oven or a large, deep skillet. Heat the oil to 350 degrees Fahrenheit. Use a cooking thermometer to check the temperature for safety and accuracy.
- Coat the Chicken:
- Place the all-purpose flour in a shallow dish.
- Coat each chicken tenderloin in flour, shaking off any excess.
- Dip the floured chicken into the prepared batter, ensuring each piece is thoroughly coated.
- Frying the Chicken:
- Carefully lower the battered chicken tenderloins into the hot oil. Work in batches of 3-4 pieces to avoid overcrowding, which can lower the oil’s temperature and lead to soggy chicken.
- Fry the chicken for 7 to 9 minutes, or until each piece is golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit when checked with a meat thermometer.
- Drain and Serve:
- Use a slotted spoon or tongs to remove the chicken from the oil. Drain the crispy chicken on a wire rack set over a baking sheet to keep them crisp, or on a plate lined with paper towels to absorb excess oil.
- Serve the chicken crispers hot, accompanied by the chilled honey mustard dressing for dipping.
Cooking Tips:
- Ensure your oil is at the correct temperature before adding the chicken to achieve the crispiest texture.
- Avoid overmixing the batter to keep it light and ensure a crispy coating.
- Keep the prepared dressing chilled until ready to serve to enhance its flavor and consistency.
Enjoy your homemade Chicken Crispers with the flavorful honey mustard dressing!