Go Back
–+ servings

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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Method

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

Method
 

  1. Marinate chicken: Submerge tenders in buttermilk in a medium bowl. Cover and chill in the refrigerator for at least 10 minutes.
  2. Season the flour: Whisk together flour, cornstarch, salt, pepper, garlic powder, and paprika in a shallow dish.
  3. First coat: Remove one tender at a time, shake off excess buttermilk, and dredge thoroughly in the flour mixture.
  4. Double dip: Dip each coated tender back into the buttermilk, then re-coat in the seasoned flour blend for extra crunch.
  5. Rest: Place coated tenders on a wire rack for 10 minutes to let the crust adhere, ensuring maximum crispiness.
  6. 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.
  7. Optional double-fry: Increase oil temperature to 375°F (190°C) and fry for an extra 1–2 minutes for an irresistible second crunch.
  8. 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!