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Wingstop Chicken Tenders
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Wingstop Chicken Tenders

45 minServes 4Nutri-Score D€€
from @catherineebika1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken tendersMeat500 g
  • salt (for the marinade)Spices500 mg
  • garlic powder (for the marinade)Spices1 g
  • onion powder (for the marinade)Spices1 g
  • plain flourGrains150 g
  • potato starchPantry200 g
  • baking powderPantry4 g
  • garlic powder (for the seasoned flour)Spices14 g
  • onion powder (for the seasoned flour)Spices14 g
  • paprikaSpices2 g
  • pepperSpices1 g
  • chicken bouillonPantry12 g
  • salt (for the seasoned flour)Spices3 g
  • egg (whisked)Dairy1 piece
  • cold waterBeverages100 ml
  • oil (for deep or shallow frying)Pantry1 litre

per serving

Nutrition

555kcal

Carbs
75 g
Proteins
30 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Whisk
  • Cooling rack
  • Frying pan
  • Tongs

step by step

Method

  1. Marinate the chicken

    • Season the chicken tenders with the salt, pepper, garlic powder and onion powder.
    • Mix well so the tenders are evenly coated.
    Step 1

  2. Make the seasoned flour

    • In a bowl, mix the plain flour, potato starch, baking powder, garlic powder, onion powder, paprika, pepper, chicken bouillon and salt.
    Step 2

  3. Make the wet batter

    • In a separate bowl, combine the cold water, whisked egg and some of the seasoned flour.
    • Whisk to form a thick wet batter.
    Step 3

  4. Coat the tenders

    • Dip each tender into the seasoned flour, then into the wet batter, then back into the seasoned flour.
    • Press with the palm of your hand so the tenders are fully coated.
    • Place the tenders on a wire rack.
    Step 4

  5. Fry the tenders

    • Deep fry or shallow fry at 175 °C until crispy and cooked through.
    Step 5

  6. Sauce and serve

    • Add sauce to the tenders while they are still hot.
    Step 6
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