Wingstop Style Crispy Chicken Tenders Recipe

Ingredients

For the Chicken & Brine

• 2 lbs chicken tenders
• 2 cups buttermilk
• 1 1/2 tsp hot sauce
• 4 cloves fresh garlic, smashed
• 1 tbsp Diamond Crystal kosher salt

For the Coating

• 1 1/2 cups AP flour
• 1/2 cup cornstarch
• 2 tbsp Diamond Crystal kosher salt
• 1 1/2 tsp black pepper
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp sweet paprika
• 1 tsp dry mustard powder
• 3/4 tsp cayenne pepper
• 1 tbsp baking powder

For Frying

• ~48 oz Peanut oil
• Flaky sea salt, for finishing

Brine the Tenders

In a large bowl, whisk together the buttermilk, hot sauce, smashed garlic cloves, and salt. Add the chicken tenders, ensuring they are fully submerged.

Cover and refrigerate for at least 2 hours, or up to overnight.

Double Dredge for a Craggy Crust

In a large, shallow dish, whisk together all the ingredients for the coating: flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, dry mustard, cayenne, and baking powder.

Set up a dredging station with the bowl of brined chicken, the dish of seasoned flour, and a wire rack.

Working with one tender at a time, lift it from the brine, letting the excess drip off. Dredge it thoroughly in the seasoned flour. Dip it back into the buttermilk brine for just a second, then dredge it a final time in the flour, pressing the coating on firmly to create a thick, shaggy crust.

Place the coated tender on the wire rack. Repeat with the remaining chicken and let the tenders rest on the rack for at least 15-20 minutes. This step allows the coating to hydrate and set, which is what keeps it from falling off in the fryer.

Fry the Tenders

Pour at least 1 1/2 inches of peanut oil into a large Dutch oven and heat it to 350F.

Carefully add a few tenders to the hot oil, being careful not to overcrowd the pot. Fry for about 5-7 minutes, turning occasionally, until they are a deep golden brown and the internal temperature reads 165F.

Transfer the cooked tenders to a clean wire rack and immediately sprinkle with flaky sea salt. Let the oil return to 350F before frying the next batch. Serve hot.

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Wingstop Crispy Chicken Tenders

This recipe is about creating a tender that has an audibly crunchy crust that doesn't go soft, even after it cools. The process relies on a proper buttermilk brine to keep the chicken juicy and a double dredge in a seasoned flour mixture to build the craggy, crispy exterior. Letting the coating rest before frying is the non-negotiable step that ensures the crust adheres to the chicken.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Brine + Rest Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 55 minutes minutes

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Ingredients

For the Chicken & Brine

• 2 lbs chicken tenders
• 2 cups buttermilk
• 1 1/2 tsp hot sauce
• 4 cloves fresh garlic smashed
• 1 tbsp Diamond Crystal kosher salt

For the Coating

• 1 1/2 cups AP flour
• 1/2 cup cornstarch
• 2 tbsp Diamond Crystal kosher salt
• 1 1/2 tsp black pepper
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp sweet paprika
• 1 tsp dry mustard powder
• 3/4 tsp cayenne pepper
• 1 tbsp baking powder

For Frying

• ~48 oz Peanut oil
• Flaky sea salt for finishing

Method

• Whisk buttermilk, hot sauce, garlic, and salt in large bowl.
• Add chicken tenders, submerge fully. Cover and refrigerate 2 hours to overnight.
• Mix flour, cornstarch, seasonings, and baking powder in shallow dish.
• Remove tender from brine, let excess drip.
• Dredge in flour mixture, dip briefly back in brine, then dredge again in flour. Press coating firmly.
• Place on wire rack. Repeat with remaining tenders.
• Let coated tenders rest 15-20 minutes.
• Heat peanut oil to 350F in Dutch oven, about 1.5 inches deep.
• Fry tenders in batches 5-7 minutes until golden brown and 165F internal.
• Transfer to clean rack, sprinkle with sea salt.
• Let oil return to 350F between batches.

Notes

Resting time after coating is crucial for crust adhesion.

Don’t skip this step.