Copycat Wendy’s Chicken Tenders Recipe

6

While Wendy’s Chicken Tenders may no longer grace their menu, the good news is that you don’t have to miss out completely—because today, I’m sharing a homemade recipe that captures all the magic you once loved.

How to make Wendy’s Chicken Tenders

Wendy’s Chicken Tenders are a menu item consisting of breaded and seasoned strips of all-white chicken breast meat, fried until golden brown. They are designed to be a simple, hand-held chicken option that’s crisp on the outside and juicy inside.

Ingredients

For the chicken tenders:

• 1 pound of chicken tenders or chicken breast strips (cut into thin strips if needed)
• 2 cups buttermilk (for marinating the chicken)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the breading:

• 1 ½ cups all-purpose flour
• 1/2 cup cornstarch (helps create extra crunch)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne (optional, for a spicier kick)
• 2 large eggs (beaten, for coating)
• 2 tablespoons water (to thin the eggs slightly)
• 4 cups vegetable oil or canola oil (for deep frying)

Instructions

1. Marinate the Chicken

1. Rinse the chicken tenders and pat them dry with a paper towel.
2. In a large bowl, mix the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken tenders to the bowl, ensuring they’re fully submerged.
3. Cover and refrigerate for at least 1 hour, but for the best results, let the chicken marinate for 4-6 hours. Marinating tenderizes the meat and allows the flavors to soak in.

2. Prepare the Breading

1. In a medium mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne.
2. In another shallow bowl, whisk together the eggs and 2 tablespoons of water.

3. Bread the Chicken Tenders

1. Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off.
2. Coat each tender in the seasoned flour mixture, ensuring it’s fully covered.
3. Dip the floured chicken into the egg wash, then return it to the flour mixture for a second coating. Pat the flour onto the chicken to ensure the breading sticks well.

4. Fry the Chicken

1. Heat the oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer for accuracy, as the correct oil temperature is key to getting crispy tenders.
2. Carefully place the breaded chicken strips into the hot oil, working in batches to avoid overcrowding the pan. Fry each batch for about 4-5 minutes per side, or until the tenders are golden brown and fully cooked with an internal temperature of 165°F (74°C).
3. Remove the tenders from the oil using a slotted spoon and place them on a wire rack or paper-towel-lined plate to drain excess grease.

Tips for Success

• Use Fresh Oil: Clean oil ensures your chicken tastes fresh and untainted by prior frying odors.
• Watch the Temperature: Maintaining a steady 350°F (175°C) is important to avoid soggy or burnt tenders. If the oil is too hot, the breading will burn before the chicken cooks through. If it’s too cool, the breading will absorb excess oil and feel greasy.
• Don’t Overcrowd the Pan: Fry in small batches to maintain the oil temperature and give the tenders plenty of space to crisp up.
• Double Bread for Extra Crunch: Coating the tenders in flour and then dip-and-bread them again creates that signature Wendy’s crunch.
• Serve Fresh: Chicken tenders taste best when served immediately with your favorite dipping sauce!

What to serve with

Wendy’s Chicken Tenders are incredibly versatile and pair perfectly with a variety of side dishes, dips, and beverages.

1. Dipping Sauces

Dipping sauces are arguably the best companion for chicken tenders. The right sauce can add a burst of flavor, complementing the crispiness of the Wendy’s Chicken Tenders. Here are some Wendy’s-inspired and classic sauces to serve:

• Honey Mustard: Sweet and tangy, this classic sauce pairs perfectly with crispy Wendy’s Chicken Tenders.
• Barbecue Sauce: Smoky and slightly sweet, barbecue sauce makes for an irresistible dip.
• Ranch Dressing: Creamy and herbaceous, ranch provides a cool contrast to the crunchy tenders.
• Sweet and Sour Sauce: A balance of tangy and sweet flavors adds an Asian-inspired twist.
• Buffalo Sauce: If you’re craving spice, buffalo sauce is a must. It’s tangy, spicy, and adds a little kick.
• Sriracha Mayo: Mix sriracha with mayo for a spicy and creamy dip.

2. Classic Sides

Wendy’s Chicken Tenders are often paired with comforting fast-food classics. Here’s how to match the vibe:

• French Fries: Whether you make thin, crispy shoestring fries or thick-cut steak fries, these are a classic and unbeatable side.
• Waffle Fries: Their textured shape makes them even crispier and perfect for scooping sauce.
• Onion Rings: Golden brown and crispy onion rings add another layer of crunch to your meal.
• Coleslaw: Creamy and tangy coleslaw is the perfect cool and refreshing counterpart to the warmth of the tenders.
• Mashed Potatoes and Gravy: Fluffy mashed potatoes, topped with rich gravy, make for ultimate comfort food.
• Potato Wedges: A thicker option than fries, potato wedges are seasoned perfectly to pair with chicken tenders.

Ingredients Substitutes

There are plenty of ways to adjust the recipe for Wendy’s Chicken Tenders.

1. Chicken Substitutes

Chicken tenders are traditionally made with strips of chicken breast, but you can substitute based on availability, preference, or dietary needs.

• Chicken Thighs: For a juicier alternative, use boneless, skinless chicken thighs. Cut them into strips similar to tenders, and you’ll get a slightly richer flavor.
• Plant-Based Alternatives: Vegetarian or vegan? Use plant-based chicken strips available in stores. Brands like Beyond Meat or Gardein offer great options, and they bread and fry well.
• Turkey Strips: If you have turkey breast, you can slice it into tenders as a chicken substitute. The taste is slightly different, but it works well with the breading and seasonings.

2. Buttermilk Substitutes

Buttermilk is used to marinate the chicken for tenderness and flavor, but if you don’t have any on hand, here are alternatives:

• Milk + Lemon Juice or Vinegar: Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5-10 minutes, and you’ll have a perfect buttermilk substitute.
• Yogurt or Greek Yogurt: Thin out plain yogurt or Greek yogurt with water/milk to a consistency similar to buttermilk.
• Unsweetened Almond or Soy Milk + Lemon Juice: For a dairy-free option, mix a cup of unsweetened almond milk or soy milk with a tablespoon of lemon juice or apple cider vinegar.

3. All-Purpose Flour Substitutes

Flour is the base for the breading, but there are other options if you’re gluten-free or looking for a unique twist:

• Gluten-Free Flour: Use a gluten-free 1:1 baking flour blend as a direct substitute for regular flour.
• Cornstarch (alone or mixed): Cornstarch creates a crispy coating by itself or when mixed with flour. For best results, use 50% cornstarch and 50% flour.
• Rice Flour: Rice flour works exceptionally well for a crispy texture and is naturally gluten-free.
• Breadcrumbs or Panko: For a different style of breading, substitute some or all of the flour with breadcrumbs or panko for a crunchier texture.

4. Cornstarch Substitutes

Cornstarch is often used in the breading for a crispy finish. If you’re out of it:

• Potato Starch: A close substitute that provides a similar crispy texture.
• Arrowroot Powder: A natural alternative with a similar binding and crisping property.
• Tapioca Starch: Another gluten-free substitute that works for crispiness.

5. Baking Powder Substitute

Baking powder helps create a light, crispy coating. If you’re out, here’s what to do:

• Mix Baking Soda with Acid: For each teaspoon of baking powder, use 1/4 teaspoon baking soda mixed with 1/2 teaspoon vinegar or lemon juice.
• Skip It (If Necessary): While it helps the breading puff up slightly, you can skip it in a pinch. The tenders will still be delicious!

6. Egg Wash Substitutes

Eggs are used to bind the breading to the chicken. For those with egg allergies or dietary restrictions, try these substitutes:

• Buttermilk or Milk: Use buttermilk or regular milk in place of the egg wash for binding.
• Flour + Water Slurry: Mix 1 tablespoon of flour with 2-3 tablespoons of water to create a paste that sticks just like eggs.
• Unsweetened Plant-Based Milk: Use almond, soy, or oat milk in place of eggs.
• Aquafaba: The liquid from canned chickpeas can be whisked and used in place of eggs for binding.

7. Vegetable Oil Substitutes (For Frying)

Frying in oil is crucial for that crispy texture, but here are substitutes:

• Peanut Oil: Offers a high smoke point and a slightly nutty flavor.
• Avocado Oil: A healthy option with a neutral flavor and a high smoke point.
• Canola Oil or Sunflower Oil: Both are great all-purpose frying oils.
• Air Fryer (Oil-Free): If you’re avoiding frying altogether, you can use an air fryer. Spray the breaded tenders lightly with oil for that crispy finish.

Final Thoughts

With this Wendy’s Chicken Tenders recipe, you can enjoy perfectly seasoned, crispy chicken tenders whenever the craving strikes. 

More Wendy’s Recipes:

• Copycat Wendy’s Baked Potato Recipe