Wingstop Copycat: Hot Honey Chicken Tenders
Indulge in the perfect balance of sweetness and heat with these hot honey chicken tenders. Inspired by Wingstop’s popular flavor, these tenders are fried to crispy perfection and coated in a sticky, spicy honey glaze and dry rub that will tantalize your taste buds. Perfect for any occasion, they’re a must-try for anyone who loves bold, flavorful chicken.
Why You’ll Love These Wingstop Copycat Hot Honey Tenders
These Wingstop copycat hot honey tenders are sure to become a new favorite for several reasons:
- Perfect Balance of Sweet and Spicy: The combination of honey and hot sauce creates a tantalizing glaze that delivers just the right amount of sweetness with a kick of heat, making every bite irresistible.
- Crispy and Juicy: Double frying the tenders ensures they have that perfect crunch on the outside while staying tender and juicy on the inside, just like your favorite Wingstop tenders.
- Restaurant-Quality at Home: Skip the takeout and enjoy the satisfaction of making these mouthwatering tenders right in your own kitchen. They’re easy to prepare and perfect for impressing guests or indulging yourself.
- Versatile and Customizable: Whether you’re a fan of extra heat or prefer a milder flavor, you can easily adjust the spice level to suit your taste. Plus, pairing these tenders with a homemade Wingstop ranch takes the experience to a whole new level.
- Great for Any Occasion: Whether you’re hosting a game day party, a casual dinner, or just craving something delicious, these tenders are perfect for any occasion and will be a hit with everyone.
The Secret to Maximum Crispiness: Double Frying
In this recipe, we double fry the tenders to achieve that extra level of crispiness that makes them so irresistible. The first fry cooks the chicken and creates a crispy outer layer, while the second fry, done after a brief resting period, intensifies the crunch, giving you that perfect Wingstop-like texture.
Why the Triple Dredge Method?
To get that signature crunch, we use a triple dredge method: first dipping the seasoned tenders in flour, then in a wet batter, and finally back into the seasoned flour. Here’s why:
- Initial Flour Coating: The first dip in seasoned flour provides a dry base that helps the wet batter adhere better to the chicken.
- Wet Batter: The wet batter layer adds moisture and acts as a glue that holds the final layer of seasoned flour, creating a thick and crispy crust.
- Final Flour Coating: The final dredge in seasoned flour really locks in the flavors and ensures an even, crispy coating that fries up beautifully.
The Importance of Resting the Dredged Tenders
After dredging the tenders, we let them rest on a rack for 10-15 minutes before frying. This resting period allows the coating to set and adhere to the chicken better, which helps prevent the breading from falling off during frying. It also helps the coating to dry out slightly, which contributes to that extra-crispy finish you’re looking for. This step is crucial for achieving the perfect texture, so don’t skip it!
These Wingstop copycat hot honey chicken tenders are a perfect blend of sweet heat and crunchy goodness. Juicy chicken tenders are coated in a crispy, golden breading, then tossed in a sticky hot honey glaze that packs just the right amount of kick. Whether you're serving them up for game day, a casual dinner, or as an indulgent snack, these tenders are sure to be a crowd-pleaser that will have everyone coming back for seconds.
- 500 g Chicken tenderloin
- 1/2 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Cayenne pepper
- 1/2 tsp Pepper
- 200 g Flour
- 100 g Cornstarch
- 1 tsp Baking powder
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 2 tsp Smoked paprika
- 2 tsp Cayenne pepper
- 4 tbsp Seasoned flour
- 1 Egg
- 50 ml Water
- 3 tbsp Frank's hot sauce
- 1/2 cup Frank's hot sauce
- 1/2 cup Honey
- 1/2 stick Butter
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Brown sugar
- 1 tsp Cayenne pepper
- 1 tsp Pepper
- 1/4 tsp Salt
- 1 cup Mayo
- 1 1/2 cup buttermilk
- 2 Hidden Valley Restaurant Style Ranch Packets (0.4 oz)
In a small bowl, combine 1/2 tsp of salt, 1 tsp of garlic powder, 1 tsp of onion powder, 1/2 tsp of paprika, 1 tsp of cayenne pepper, and 1/2 tsp of black pepper. Mix the spices until well blended.
Sprinkle the seasoning mix over the chicken tenderloins, making sure each piece is evenly coated. Use your hands to gently rub the seasoning into the chicken, ensuring that all sides are well seasoned.
Allow the seasoned chicken to sit for at least 15 minutes to absorb the flavors, or cover and refrigerate for up to 2 hours for a more intense flavor.
In a large mixing bowl, whisk together 200 g of flour, 100 g of cornstarch, 1 tsp of baking powder, 2 tbsp of garlic powder, 2 tbsp of onion powder, 2 tsp of paprika, and 2 tsp of cayenne pepper until thoroughly mixed and evenly distributed.
In a medium mixing bowl, whisk together 4 tbsp of seasoned flour, 1 egg, 50 ml of water, and 3 tbsp of hot sauce until the mixture is smooth and well combined.
Take each seasoned chicken tenderloin and dip it first into the seasoned flour mixture, ensuring it's fully coated. Then, dip the tenderloin into the wet batter, allowing any excess to drip off. Finally, return the tenderloin to the seasoned flour, pressing the flour mixture firmly into the chicken to ensure a thick, even coating.
Place the coated tenderloins on a rack and let them rest for 10-15 minutes. This resting time will help the coating adhere better and result in a crispier texture when fried.
- First Fry
Heat vegetable oil or another neutral oil in a deep pan or fryer to 350°F (175°C). Carefully add the seasoned and battered chicken tenderloins to the hot oil, frying them in batches for 7-8 minutes, or until they turn golden brown and are cooked through. Once done, remove the chicken from the oil and place it on a paper towel-lined rack to drain any excess oil.
- Double Fry
After allowing the chicken to rest for a few minutes, return the tenderloins to the hot oil for a second fry. Fry them for an additional 3-4 minutes until they are extra crispy and golden. Remove from the oil and set them back on the paper towel-lined rack to drain.
In a small saucepan over medium heat, combine 1/2 cup of hot sauce, 1/2 cup of honey, and 1/2 stick of butter until melted and well combined.
In a small bowl, combine 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of paprika, 1 tsp of brown sugar, 1 tsp of cayenne pepper, 1 tsp of black pepper, and 1/4 tsp of salt. Whisk the ingredients together until they are well mixed and evenly distributed.
Using a pastry brush, generously brush the hot honey sauce on both sides of each fried chicken tender, ensuring they are evenly coated.
Place the coated tenders in a large bowl. Sprinkle the dry rub seasoning over the tenders and gently toss them until each piece is fully coated with the seasoning.
In a mixing bowl, combine 1 cup of mayo, 1.5 cups of buttermilk, and 2 packets (0.4 oz each) of Hidden Valley Restaurant Style Ranch seasoning. Whisk the ingredients together until smooth and well combined.
- ENJOY!
Serve the hot honey chicken tenders with the freshly made ranch on the side. Dip, enjoy, and savor the flavors!
