Go Back
Wing Stop Tenders
Pin Print

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
Cook Time 25 minutes
Brine + Rest Time 2 hours 15 minutes
Total Time 2 hours 55 minutes

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.