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Wingstop Chicken Tenders

Wingstop chicken tenders have had a viral moment recently. Especially with those mukbangs circulating, making you want to have even a piece of that crispy crunchy tender. Well, I tried it and personally- I found the flavours to be a little too artificial tasting for my liking. But one thing Wingstop does right is the crispy coating on their tenders and this recipe will show you how to recreate that same effect at home (and even better because you get to season them however you like).

What makes Wingstop chicken tenders so crispy?

According to an ingredients list I found on the web, this is what might go into the wingstop chicken breading:

Chicken Inner Fillet (58%), Wheat Flour, Palm Oil, Salt, Modified Corn Starch (E1422), Wheat Gluten, Rice Starch, Flavour Enhancer (E621), Maltodextrin, Raising Agents (E450i, E500ii, E341i), Stabiliser (E451i), Soy Flour, Sunflower Oil, Dextrose, Spice Extracts (Black Pepper, Capsicum, Celery, Turmeric), Garlic Powder, Onion Powder, Black Pepper Powder Allergy Advice : For allergens, including cereals containing gluten, see ingredients in bold.

The ingredient that stands out to me most is the Rice starch. Rice starch is a fine powder derived from rice that creates a crispy, light coating when used on chicken. It absorbs moisture from the surface, forming a barrier that locks in juiciness while frying. This results in a golden, crunchy exterior and tender, moist interior, making it ideal for crispy fried chicken. I haven't been able to find rice starch in grocery stores but I ordered mine here.

The Magic of Double-frying

Another technique commonly used for ultra crispy chicken is double-frying. This is when the item you wish to fry is first fried for a longer time at a lower temperature then cools only to be flash-fried again for a shorter time at a higher temperature.

Double frying chicken makes it extra crispy because the first fry cooks the chicken through, while the second fry crisps up the outer coating. During the first fry, the moisture inside the chicken turns to steam, creating a protective barrier. When the chicken is fried again, the outer coating becomes even crispier as the excess moisture evaporates, leaving behind a crunchy, golden crust. The result is a juicy interior with a perfectly crisp exterior.

Time
Prep Time: 40 mins Cook Time: 30 mins Total Time: 1 hr 10 mins
Description

Wingstop's chicken tenders have gone viral recently- they're known for having the ultra crispy outer coating and tender juicy interior. They also have a creative array of flavours to choose from like garlic parmesean, original hot and Louisiana rub. This recipe will show you how you can make the classic plain tender and the OG hot flavour.

Ingredients
    Chicken Tenders
  • 1 lb. chicken tenders
  • 1-3 tbsp hot sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp celery salt
  • Buttermilk (enough to cover chicken)
    • Flour Dredge
  • 1.5 cups flour
  • 1/2 cup cornstarch
  • 1/2 cup rice starch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp celery salt
  • 1/4 tsp turmeric
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp salt
    • Wet Batter
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup flour
    • OG Red Sauce
  • 1/2 stick butter (melted)
  • 1/2 cup Original hot sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp honey
  • 2-3 drops red food colouring (optional)
    • Ranch
  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp dried dill
  • 1 tsp dried chives
  • 1 tsp dried parsley
  • 1/2 tsp black pepper
  • 1/4 tsp salt
Read it online: https://nutrient-matters.com/recipe/wingstop-chicken-tenders/