Wingstop Upgrades Fan-Favorite Menu Item—Try It Free Now
Crispier Wingstop-Style Chicken Tenders
A homemade twist on Wingstop’s new ultra-crispy chicken tenders featuring a zesty double coating, optional double-fry technique, and customizable sauces.
Ingredients
Method
- Marinate chicken: Submerge tenders in buttermilk in a medium bowl. Cover and chill in the refrigerator for at least 10 minutes.
- Season the flour: Whisk together flour, cornstarch, salt, pepper, garlic powder, and paprika in a shallow dish.
- First coat: Remove one tender at a time, shake off excess buttermilk, and dredge thoroughly in the flour mixture.
- Double dip: Dip each coated tender back into the buttermilk, then re-coat in the seasoned flour blend for extra crunch.
- Rest: Place coated tenders on a wire rack for 10 minutes to let the crust adhere, ensuring maximum crispiness.
- Fry step 1: Heat oil in a deep pan or fryer to 350°F (175°C). Fry tenders in batches for 5 minutes, until golden brown. Drain on paper towels.
- Optional double-fry: Increase oil temperature to 375°F (190°C) and fry for an extra 1–2 minutes for an irresistible second crunch.
- Sauce or season: Toss hot tenders in your favorite sauce—Buffalo, Hot Honey, Garlic Parmesan, Sweet Chili Glaze—or simply sprinkle with Lemon Pepper.
Tried this recipe?Let us know how it was!
Crispier Wingstop-Style Chicken Tenders
After a season of sauced nugget showdowns, chicken tenders finally take the spotlight. This at-home version amps up the crunch factor with a double coating and an optional double-fry technique. Pair these golden tenders with one of Wingstop’s famed sauces—or season them dry for a lighter bite.
Ingredients
- 1 lb chicken tenders (about 8 pieces)
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Oil for frying (vegetable or canola)
Instructions
- Marinate chicken: Submerge tenders in buttermilk. Cover and refrigerate for at least 10 minutes.
- Season the flour: Whisk flour, cornstarch, salt, pepper, garlic powder, and paprika in a shallow dish.
- First coat: Shake off excess buttermilk and dredge tenders in the flour mixture.
- Double dip: Dip coated tenders back into buttermilk, then re-coat in flour mixture for a thicker crust.
- Rest: Place on a wire rack for 10 minutes so the coating adheres.
- Fry step 1: Heat oil to 350°F (175°C). Fry tenders in batches for 5 minutes until golden. Drain on paper towels.
- Optional double-fry: Raise oil to 375°F (190°C) and fry for 1–2 more minutes for extra crunch.
- Sauce or season: Toss hot tenders in your preferred sauce or sprinkle with dry seasoning (e.g., Lemon Pepper).
Special Tips
- For an ultra-crispy crust, freeze coated tenders for 15 minutes before frying.
- Use a meat thermometer—tenders are done when the internal temperature reaches 165°F (74°C).
- Serve immediately; the crunch peaks the moment they hit the table.
