When biting into Chili’s delicious trademarked Chicken Crispers, I detect the distinct flavor of MSG, or monosodium glutamate. Although there is no English word for it, the Japanese call this flavor “umami”, and it delivers a taste sensation that is different from bitter, salty, sweet or sour flavors. This “fifth flavor” is created naturally by glutamic acid, and amino acid, and it can be found in mushrooms, ripe tomatoes, fish and dairy products. But rather that adding something like Accent flavor enhancer – which is pure MSG- to this recipe, I thought of another approach. To clone the flavorful batter for this Chili’s entrée, I decided to bring canned chicken broth into the mix. Most chicken broths, flavor- enhancing compounds that work just like MSG, amplifying flavors in much the same way. Plus, the chicken broth is made with other goodies such as carrot , onion and celery that will contribute to a tasty crunch coating. As for the fying Chili’s has recently switched to a shortening that contains no trans fat. So, if you want the best clone use shortening, but find the kind that has no trans fat. Crisco now makes a version and so dies smart balance. Shortening produces a superior clone and it will release less “fry smell” into your house but you can also use vegetable or canola oil if that’s what you are into.