Copycat Our take on the Wingstop lemon pepper wings
Copycat Wingstop lemon pepper tenders
Crisp shallow-fried chicken tenders tossed in zesty lemon pepper butter. Inspired by Wingstop's lemon pepper wings, made with tenders so it's done in 20.
- Prep
- 4 min
- Cook
- 16 min
- Serves
- 2
- Per serve
- 790 kcal
Ingredients
Method
Pour the oil into a large, deep skillet (about 11 inches) and heat over medium-high heat until a pinch of flour sizzles straight away, about 350°F.
Meanwhile mix the flour, cornstarch, salt, half the garlic powder and the paprika in a shallow bowl. Pat the chicken dry and toss it in the flour, pressing it on well.
Lay half the tenders in the oil, placing them away from you, and fry until deep golden underneath.
Turn and fry until golden on the second side and cooked through, with no pink when you cut into the thickest one. Drain on a rack or paper towels and fry the second batch the same way.
While the second batch fries, melt the butter in a large bowl in the microwave and stir in the lemon zest and juice, pepper, salt, sugar and the rest of the garlic powder.
Toss the hot tenders in the lemon pepper butter and serve straight away with lemon wedges.
Tips
- We use tenders instead of wings because wings need around 25 minutes to fry through. Tenders give you the same lemon pepper hit in under 20.
- Lots of fresh zest plus coarse cracked pepper is what makes it taste like the original. For a closer match, use 2 tsp store-bought lemon pepper seasoning in the butter instead of the zest, pepper and salt.
- Never leave hot oil unattended and keep a lid nearby. Let the oil cool completely before straining it for reuse.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
