Wingstop Style Crispy Chicken Tenders
This is an attempt to replicate Wingstop's chicken tenders at home. The secret to that signature crispy coating that doesn't fall off is letting the tenders rest for 20 minutes after dredging. This step allows the flour to fully hydrate, creating a crust that becomes incredibly craggy and stays crunchy long after the tenders come out of the fryer.
Ingredients
- 2.5 lbs chicken tenders
- 1.5 cups buttermilk
- 1 tablespoon dill pickle juice
- 1 teaspoon cayenne pepper
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1.5 teaspoons garlic powder
- 1.5 teaspoons onion powder
- 1.5 teaspoons sweet paprika
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon black pepper
- Peanut oil for frying
Instructions
- Mix buttermilk, pickle juice, and cayenne in a bowl.
- Add chicken tenders and submerge fully in the marinade.
- Cover and refrigerate for at least 2 hours or overnight.
- Whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper in a shallow dish.
- Remove tenders from marinade, letting excess drip off.
- Coat each tender thoroughly in the flour mixture.
- Place coated tenders on a wire rack and let rest for 20 minutes at room temperature.
- Heat 3 inches of peanut oil in a Dutch oven to 350F.
- Fry tenders in batches of 4-5 for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165F.
- Transfer to a wire rack to drain.
- Season immediately with extra salt while hot.
Notes
Do not drain on the paper towels as this will make the coating soggy.
Maintain oil temperature at 350F between batches for best results.