Are you craving the crispy, juicy, and flavorful chicken sandwiches from Wingstop, but don’t want to break the bank or leave your house? Look no further. In this article, we’ll take you through a step-by-step guide on how to make a Wingstop-style chicken sandwich that’s sure to satisfy your cravings.
Understanding the Magic of Wingstop’s Chicken
Before we dive into the recipe, let’s talk about what makes Wingstop’s chicken so special. The secret lies in their proprietary seasoning blend, which is a closely guarded trade secret. However, based on reviews, interviews, and a little bit of experimentation, we’ve managed to crack the code. The key to Wingstop’s flavor is a combination of spices, herbs, and a special type of oil that they use to fry their chicken.
The Importance of Using the Right Oil
Wingstop uses a proprietary blend of oil that’s designed to bring out the natural flavors of their chicken. While we can’t replicate their exact formula, we can get close by using a combination of peanut oil and avocado oil. These oils have a high smoke point, which means they can handle high temperatures without breaking down or smoking. They also have a mild flavor that won’t overpower the other ingredients in our recipe.
Why Peanut Oil and Avocado Oil?
Peanut oil is a popular choice for frying chicken because it has a mild nutty flavor and a high smoke point. Avocado oil, on the other hand, has a buttery flavor and a high level of heart-healthy monounsaturated fats. By combining these two oils, we get a rich, creamy flavor that’s perfect for frying chicken.
The Recipe: A Step-by-Step Guide to Making a Wingstop-Style Chicken Sandwich
Now that we’ve talked about the importance of using the right oil, let’s move on to the recipe. Here’s what you’ll need:
| Ingredients | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| All-purpose flour | 2 cups |
| Cornstarch | 1 cup |
| Paprika | 2 tablespoons |
| Garlic powder | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Salt | 1 tablespoon |
| Black pepper | 1 tablespoon |
| Cayenne pepper | 1/2 teaspoon |
| Peanut oil | 2 cups |
| Avocado oil | 1 cup |
| Buns | 4 |
| Lettuce | 4 cups |
| Tomatoes | 4 |
| Pickles | 4 slices |
| Mayonnaise | 1 cup |
Step 1: Prepare the Breading Station
In a shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Tips for the Perfect Breading
- Make sure to use a shallow dish, as this will help the breading adhere evenly to the chicken.
- Use a fork to mix the breading ingredients together, as this will help to break up any clumps.
- Don’t overmix the breading, as this can cause it to become tough and dense.
Step 2: Prepare the Chicken
Cut the chicken breasts into thin cutlets, about 1/4 inch thick. Season the chicken with salt and pepper on both sides.
Tips for Cutting the Chicken
- Use a sharp knife to cut the chicken, as this will help to prevent the meat from tearing.
- Cut the chicken into thin cutlets, as this will help the breading to adhere evenly.
- Don’t overseason the chicken, as this can cause the breading to become too salty.
Step 3: Dredge the Chicken in the Breading
Dip each piece of chicken into the breading mixture, coating both sides evenly.
Tips for Dredging the Chicken
- Make sure to coat the chicken evenly, as this will help the breading to adhere properly.
- Don’t overcoat the chicken, as this can cause the breading to become too thick and heavy.
- Use a fork to gently press the breading onto the chicken, as this will help it to adhere.
Step 4: Fry the Chicken
Heat the peanut oil and avocado oil in a deep frying pan over medium-high heat. When the oil reaches 350°F, add the breaded chicken cutlets. Fry for 5-7 minutes on each side, or until the chicken is golden brown and cooked through.
Tips for Frying the Chicken
- Use a thermometer to ensure the oil reaches the correct temperature, as this will help the chicken to cook evenly.
- Don’t overcrowd the pan, as this can cause the oil temperature to drop and the chicken to cook unevenly.
- Use a slotted spoon to remove the chicken from the oil, as this will help to drain excess oil.
Step 5: Assemble the Sandwich
Place a cooked chicken cutlet on each bun. Top with lettuce, tomato, pickles, and mayonnaise.
Tips for Assembling the Sandwich
- Use a toasted bun, as this will help to add texture and flavor to the sandwich.
- Don’t overtop the sandwich, as this can cause the bun to become soggy.
- Use a high-quality mayonnaise, as this will help to add creaminess and flavor to the sandwich.
Conclusion
Making a Wingstop-style chicken sandwich is easier than you think. By using the right oil, breading, and seasonings, you can create a sandwich that’s crispy, juicy, and full of flavor. Remember to use a thermometer to ensure the oil reaches the correct temperature, and don’t overcrowd the pan. With a little practice and patience, you’ll be making Wingstop-style chicken sandwiches like a pro.
Final Tips and Variations
- Experiment with different seasonings and spices to create unique flavor combinations.
- Use different types of oil, such as vegetable oil or canola oil, to change the flavor and texture of the sandwich.
- Add other toppings, such as cheese, bacon, or avocado, to create a more indulgent sandwich.
- Use a pressure fryer or air fryer to make the sandwich healthier and easier to cook.
By following these tips and variations, you can create a Wingstop-style chicken sandwich that’s tailored to your tastes and preferences. So go ahead, get creative, and start cooking.
What is the secret to making a Wingstop-style chicken sandwich?
The secret to making a Wingstop-style chicken sandwich lies in the marinade and the cooking process. The marinade is a key component in achieving that signature flavor, and it’s essential to let the chicken sit in it for at least 24 hours to allow the flavors to penetrate deep into the meat. Additionally, the cooking process involves a combination of pressure frying and grilling to achieve that crispy exterior and juicy interior.
To replicate this at home, you’ll need to invest in a pressure fryer or a deep fryer, and a grill or grill pan. You’ll also need to make sure you have the right seasonings and spices to create the signature flavor. With a little practice and patience, you can achieve that same flavor and texture at home.
What type of chicken is best for making a Wingstop-style chicken sandwich?
The best type of chicken for making a Wingstop-style chicken sandwich is a boneless, skinless chicken breast or thigh. Chicken breasts are leaner and will yield a slightly different texture, while chicken thighs are fattier and will be more tender. You can use either one, depending on your personal preference.
It’s essential to pound the chicken to an even thickness to ensure even cooking. You can use a meat mallet or the back of a heavy skillet to pound the chicken. Make sure to season the chicken liberally with salt, pepper, and your signature seasonings before marinating it.
How do I make the marinade for a Wingstop-style chicken sandwich?
The marinade for a Wingstop-style chicken sandwich is a proprietary secret, but you can create a similar flavor profile by combining buttermilk, hot sauce, garlic, and a blend of spices. You can adjust the level of heat to your liking by adding more or less hot sauce. It’s essential to let the chicken sit in the marinade for at least 24 hours to allow the flavors to penetrate deep into the meat.
To make the marinade, combine 1 cup of buttermilk, 1 tablespoon of hot sauce, 1 clove of minced garlic, and 1 teaspoon of your signature spice blend in a bowl. Whisk until smooth, then add the chicken and refrigerate for at least 24 hours.
What is the best way to cook a Wingstop-style chicken sandwich?
The best way to cook a Wingstop-style chicken sandwich is to use a combination of pressure frying and grilling. Pressure frying will help to seal in the juices and create a crispy exterior, while grilling will add a smoky flavor and texture. If you don’t have a pressure fryer, you can use a deep fryer or a skillet with at least 1/2 inch of oil.
To cook the chicken, heat the oil in the pressure fryer or deep fryer to 350°F. Remove the chicken from the marinade, allowing any excess to drip off. Fry the chicken for 5-7 minutes, or until it reaches an internal temperature of 165°F. Then, transfer the chicken to a grill or grill pan and cook for an additional 2-3 minutes, or until it’s nicely charred.
What type of bun is best for a Wingstop-style chicken sandwich?
The best type of bun for a Wingstop-style chicken sandwich is a soft, lightly sweetened bun. You can use a brioche bun or a pretzel bun, depending on your personal preference. The bun should be lightly toasted to add texture and flavor.
To toast the bun, preheat a toaster or toaster oven to 350°F. Place the bun on the oven rack and toast for 2-3 minutes, or until it’s lightly browned. You can also grill the bun on the grill or grill pan for a few seconds on each side.
What toppings are best for a Wingstop-style chicken sandwich?
The best toppings for a Wingstop-style chicken sandwich are lettuce, tomato, pickles, and a tangy sauce. You can use a store-bought sauce or make your own by combining mayonnaise, ketchup, and a blend of spices. The toppings should be fresh and crunchy to add texture and flavor.
To assemble the sandwich, place the cooked chicken on the toasted bun, followed by a lettuce leaf, a tomato slice, a few pickle slices, and a dollop of sauce. You can also add cheese, bacon, or other toppings to suit your taste.
Can I make a Wingstop-style chicken sandwich at home without a pressure fryer?
Yes, you can make a Wingstop-style chicken sandwich at home without a pressure fryer. You can use a deep fryer or a skillet with at least 1/2 inch of oil to fry the chicken. Alternatively, you can bake the chicken in the oven or grill it on the grill or grill pan.
To fry the chicken without a pressure fryer, heat the oil in a deep fryer or skillet to 350°F. Remove the chicken from the marinade, allowing any excess to drip off. Fry the chicken for 5-7 minutes, or until it reaches an internal temperature of 165°F. Then, transfer the chicken to a paper towel-lined plate to drain excess oil.