Honey Chipotle Chicken Crispers (Chili’s Copycat)
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Honey Chipotle Chicken Crispers have everything you could want in a bite! Tender chicken with a crunchy, seasoned exterior is fully coated in a sticky sauce that has the perfect balance of sweet and spicy flavors. Pair with cool ranch dip and your favorite sides!
Honey Chipotle Chicken Crispers
We don’t go to Chili’s often, but when we do, I usually stick with lighter entrees like their Monterey Chicken or Quesadilla Explosion Salad.
But Chad? I can always count on him to order Chili’s honey chipotle chicken crispers and a double order of fries. What can I say… he’s a man of simple tastes!
Now, I can make them at home whenever the craving strikes and save a ton on takeout too.
They just aren’t quite as crispy by the time delivery shows up, so this copycat version is a total winner there too.
If you aren’t a huge fan of spicy food, you can totally tone down the sauce or make it more sweet.
You can even make it ahead of time and store it in the fridge so all you have to do is bread and fry the chicken. Talk about easy!
Ingredient Notes and Substitutions
- Chicken Tenderloins – I love using these because they’re ready to bread right out of the package!
You can also cut boneless, skinless breasts into strips to make honey chipotle chicken crispers like Chili’s. - Flour – All-purpose is perfect for this recipe, though an all-purpose gluten-free blend will work too.
- Cornstarch & Baking Powder – Both of these are key to achieving extra crispy honey chipotle crispers!
- Spices – All you need are garlic powder and smoked paprika, plus a little salt. Feel free to substitute regular paprika for the smoked paprika to reduce the amount of heat.
You can also try out different seasonings in the flour mixture. Get creative! - Milk – Helps the flour mixture stick to the chicken without needing eggs. Whole milk is best because of the extra fat, but you can use what you have in the fridge.
For an even richer flavor and thicker batter, use buttermilk instead. - Oil – Canola and avocado oil are top picks for frying, but extra light olive oil will work too. Just be sure it’s extra light and not extra virgin — the latter will simply burn.
- Chipotle Honey Sauce – Combine the sauce from a can of chipotle in adobo (not the peppers) with honey, ketchup, and vinegar, then simmer on the stove until thickened. Easy peasy!
Tips and Tricks to Make Honey Chipotle Chicken Crispers Like Chili’s
- Avoid a sticky mess when dredging.
You have two options: designated hands or tongs. Tenderloins are much easier to work with than larger cuts of chicken, so it’s really up to you.
Tongs will keep your hands clean, but you may brush off some of the breading when using them.
I much prefer to use my hands — I just use one for the flour mixture and one for the milk so they don’t get gunked up.
- Bring frying oil to temperature before adding the chicken.
This is extremely important! If the oil is too cold, it will just absorb into the batter and make your honey chipotle chicken crispers greasy and soggy.
But if it’s too hot, the outside will burn before the center can cook through! Use a kitchen thermometer to check the temperature, and be sure it comes back up between batches.
Don’t have a thermometer? Insert the handle of a long wooden spoon into the oil — if bubbles start climbing up the side, the oil is ready.
- Flip the tenders halfway through cooking.
Because we’re shallow frying and not deep frying, you’ll need to turn the chicken over so it crisps all the way around.
Aim for 2-3 minutes on each side, or until the internal temperature reaches 165°F
- Drain fried chicken before serving.
I like to use a wire rack, but you can easily line a plate with paper towels to absorb the oil.
This keeps the meat crispy instead of greasy and makes it easier for the sauce to stick to the surface.
Prep Ahead
- Heat frying oil to 350°F
- Set up dredging station
- Make honey chipotle sauce
Kitchen Tools You Will Need
- Frying Pan – Any deep skillet with high sides will work. You could even use a Dutch Oven.
- Instant Read Kitchen Thermometer – The easiest way to ensure your frying oil is at the right temperature.
- Shallow Bowls for dredging.
- Tongs or a Fine Mesh Strainer for getting the chicken in and out of the hot oil.
- A Saucepan for making the honey chipotle sauce
Serving Suggestions
When you order honey chipotle chicken crispers from Chili’s, you have about a dozen side dish options to choose from!
My favorites are fries, corn on the cob, mashed potatoes, or white cheddar mac and cheese. Of course, you can’t go wrong with some steamed broccoli or a garden salad either.
And don’t forget a dipping sauce! Ranch is the perfect choice for honey chipotle crispers because it cools down some of the heat.
Storing and Reheating Honey Chipotle Crispers
While these are best served fresh, you can transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheat honey chipotle chicken crispers in the air fryer to get them nice and crispy again!
Just know that the sauce will absorb into the breading, so they won’t be as saucy and sticky but the flavor will be there.
If you want to freeze cooked chicken tenders, do so before adding the sauce. Flash freeze on a sheet pan, then transfer to a freezer bag and store for 1-2 months.
Reheat in the oven from frozen for about 20 minutes at 400°F, then make the sauce and toss to coat.
Chili’s Honey Chipotle Chicken Crispers FAQ
Fry breaded chicken strips in small batches and ensure the oil is at the correct temperature — 350°F. If you try to cook too many at once, the temperature of the oil will drop too low.
Also, be sure to double-dredge them before frying. This means coating the chicken in flour, dipping it in liquid (milk, in this case), and then back in the flour mixture.
Including cornstarch and baking powder in the flour mixture helps with crisping too!
You bet! Finely chop or blend one of the peppers with the adobo sauce before adding it to the saucepan for extra heat.
Or, add cayenne pepper or extra smoked paprika to the flour mixture.
Yes, but they won’t come out as crispy. Line a baking sheet with foil, then coat it with cooking spray or place a wire rack on top — you may want to spray the rack too.
Place the battered strips on the rack/pan and bake for 15-20 minutes at 400°F, flipping them halfway through.
Once they reach an internal temperature of 165°F, serve your copycat Chili’s honey chipotle chicken crispers hot from the oven!
Enjoy!
With love, from our simple kitchen to yours.
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Honey Chipotle Crispers Chili’s Copycat
Ingredients
- 2 pounds chicken tenderloins
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 cup whole milk
- 2 cups light oil for frying
Sauce Ingredients
- 3/4 cup honey
- 1/3 cup chipotle chiles in adobo sauce, just the sauce, not the peppers
- 3 tablespoons ketchup
- 1 tablespoon vinegar
Instructions
- In a shallow dish whisk together the flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika.
- Next in a shallow dish add the milk and 1 tablespoon of the flour mixture.
- Lightly dredge the chicken in the flour, then dredge the floured chicken into the milk mixture.
- Next dredge the chicken in the flour again and set aside.
- In a large frying pan add your oil and heat over medium-high heat.
- Once the oil reaches 350 degrees add your chicken in batches, being careful not to overcrowd the pan.
- Fry the chicken tenderloins for 2-3 minutes per side until golden brown.
- Set on a paper towel lined plate or a wire rack to drain off the excess grease.
- Meanwhile; make your sauce by combining the honey, chipotle sauce (Not the chipotles themselves), ketchup and vinegar in a small saucepan.
- Heat over medium high heat until it begins to bubble.
- Let bubble and simmer for for 5 minutes until thickened.
- Toss the chicken strips in the sauce.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2024
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