Wingstop Tenders feature juicy, hand-breaded chicken strips seasoned with a savory blend of spices, fried to a golden crisp, and served hot for a flavorful, crunchy bite.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Baking sheet or tray
- Wire rack
- Chef’s knife
- Cutting board
- Meat thermometer
- Whisk
- Measuring cups and spoons
Ingredients
- 1 lb (450g) chicken tenders
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil (for frying)
The combination of all-purpose flour and cornstarch in the breading mix ensures a crispy coating for the chicken tenders. Your seasoning blend, including paprika, garlic powder, onion powder, and cayenne pepper, provides a balanced savory and mildly spicy flavor profile. Using buttermilk and eggs for the batter helps tenderize the chicken while allowing the flour mixture to adhere properly. Maintaining vegetable oil at the optimal frying temperature is crucial to achieving a golden crisp without greasy tenders. Wingstop Tenders from this Wingstop copycat menu capture the essence of juicy, hand-breaded strips with a flavorful, crunchy bite just like the original.
Instructions
- Preheat deep fryer to 350°F (175°C).
- In a mixing bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, thyme, and oregano.
- In another bowl, whisk eggs with buttermilk until well combined.
- Pat chicken tenders dry with paper towels.
- Dip each tender into the flour mixture, coating well.
- Dip floured tenders into the egg-buttermilk mixture.
- Return tenders to the flour mixture and coat thoroughly, pressing to adhere.
- Place coated tenders on a wire rack set over a baking sheet.
- Let coated tenders rest for 10 minutes.
- Using tongs, carefully lower tenders into hot oil in batches.
- Fry tenders for 5–7 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F/75°C).
- Remove cooked tenders and drain on a wire rack or paper towels.
- Serve hot.
Substitution
Wingstop Tenders from this copycat menu capture the signature crispy, well-seasoned texture of the original with a homemade touch. If you don't have buttermilk on hand, you can substitute it by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes. When frying, maintain the oil temperature around 350degF (175degC) to ensure the chicken cooks evenly and remains juicy without absorbing excess oil. Use a meat thermometer to check that the internal temperature of the tenders reaches 165degF (74degC) for safe consumption. Your wire rack is perfect for draining excess oil, helping keep the tenders crispy instead of soggy.
Tips
Ensure your chicken tenders are patted completely dry before breading to help the coating stick better and achieve a crispier texture. Resting the coated tenders on a wire rack for 10 minutes before frying allows the breading to set, reducing the risk of it falling off during cooking. Use a meat thermometer to confirm the internal temperature reaches 165degF (75degC) to guarantee the chicken is safely cooked. Avoid overcrowding the deep fryer, as this can lower the oil temperature and result in greasy, unevenly cooked tenders.
Nutritions
Wingstop Tenders provide a protein-rich option with 1 lb (450g) of chicken tenders, delivering approximately 90 calories and 20 grams of protein per 3-ounce serving. The breading combines 2 cups of all-purpose flour and 1/2 cup cornstarch, adding carbohydrates and some dietary fiber. Spices like paprika, garlic powder, and cayenne pepper contribute antioxidants and trace vitamins without adding fat or sodium. Frying in vegetable oil increases the calorie and fat content, so you should consider portion control to balance taste with nutritional intake.
Storage
To store Wingstop Tenders, place any leftover cooked tenders in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Reheat tenders in an oven or air fryer at 350degF (175degC) for 10-12 minutes to restore their crunchy texture, avoiding microwaves as they can make the breading soggy. Your tenders will retain the best flavor and crispiness if consumed within 3-4 days after preparation.
Variation or Alternatives
For a variation, you can substitute the buttermilk with Greek yogurt mixed with a splash of milk to add creaminess and tang. Try marinating the chicken tenders overnight in the egg mixture for deeper flavor infusion. Replace vegetable oil with peanut or canola oil for frying to achieve a slightly different crispiness and aroma. You can also bake the tenders at 400degF (200degC) on a wire rack instead of frying, reducing oil use while keeping them crispy.
Allergies
Wingstop Tenders contain common allergens such as eggs and buttermilk, which may trigger reactions in individuals with egg or dairy allergies. The all-purpose flour used in the breading contains gluten, posing a risk for those with gluten intolerance or celiac disease. You should exercise caution and review ingredient labels carefully if you have known food sensitivities.
Why this recipe?
Wingstop Tenders are loved for their juicy, hand-breaded chicken pieces coated in bold, flavorful sauces like Original Hot, Lemon Pepper, and Garlic Parmesan. Their crispy texture and perfectly seasoned taste create a satisfying bite that keeps customers coming back for more. Trying to make a copycat version lets you customize the spice level and flavors to suit Your preferences while enjoying the same crave-worthy experience at home. The ease of preparation combined with Wingstop's signature taste makes it worth attempting to recreate this popular menu item.