Chili's Crispy Honey-Chipotle Chicken Crispers copycat recipe by Todd Wilbur
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Chili's Crispy Honey-Chipotle Chicken Crispers

Score: 5.00. Votes: 4
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Menu Description: "Tossed in our honey-chipotle sauce."

After cloning the plain version of these breaded chicken fingers in Top Secret Restaurant Recipes 2, I received requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this is the clone for you. The breading technique is the big secret: first use a wet batter and then toss the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gently tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree.

Find more recipes for your favorite dishes from Chili's here

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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Honey-Chipotle Sauce
  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 teaspoons ground chipotle
  • 1/2 teaspoon salt
  • 6 to 10 cups shortening or vegetable oil (in a fryer or Dutch oven)
  • 1 large egg, beaten
  • 1/2 cup whole milk
  • 1/2 cup chicken broth (Swanson)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 3/4 cup all-purpose flour
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoons garlic powder
  • 10 to 12 chicken tenderloins
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    • Instructions

      1. Make honey chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling. Reduce heat and simmer for 2 minutes. Remove from heat.

      2. Heat shortening or oil in fryer to 350 degrees F.

      3. Whisk together all ingredients for the batter, excluding flour, in a shallow bowl. Continue whisking for about 30 seconds to dissolve salt. Whisk in flour. 

      4. Make the breading by combining all ingredients in another shallow bowl or a pie pan.

      5. When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the batter drip off, then toss the chicken into the dry breading. Completely coat the chicken with breading and let it sit for a bit in the breading while you batter and bread 2 or 3 more pieces. Carefully drop the breaded chicken into the hot oil and fry for 4 minutes or until golden brown. Remove the chicken from the hot oil onto paper towels while you fry the remaining pieces.

      6. When all the chicken is done drop it into a large glass or metal bowl, pour the sauce over the top, and toss gently until all the chicken is coated with sauce. 

      Serves 4 as an appetizer or 2 as an entree.

Average rating:

Score: 5.00. Votes: 4
Rating of votes (4)
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Gloria Barnes
Apr 12, 2019, 19:54

This is the real deal! Had my 7 & 9 year old asking for seconds before I was done my first!!

Kristen Defer
Feb 3, 2013, 22:00

Wow is all I can say! You have made believers out of this family. The chicken was the best fried chicken we have ever made at home. The sauce was spot on. So good and way cheaper than going out!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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