Crispy Chicken Planks
HB-2603 · Hand-built original · American
These copycat Long John Silver's Chicken Planks feature tender chicken tenderloins coated in the restaurant's signature light, crispy batter. Perfect for a fast-food fix at home that tastes even better than the original!
AmericanAppetizer, dinner, Main Course25 minServes 6428 kcalDairy-freeEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 2 pounds chicken tenders
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon onion salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 16 ounces club soda, cold
- Vegetable oil, for frying (about 6 cups)
Method
- Pat the chicken tenders dry and check each one for the white tendon; trim any tough ends.
- Whisk the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper together in a large bowl.
- Pour in the cold club soda and whisk just until a thin, lump-free batter forms, about the consistency of pancake batter. Do not overmix, and use the batter right away so it stays fizzy.
- Pour oil to a depth of about 3 inches in a heavy pot or deep fryer and heat to 375°F.
- Working in batches, dip each tender in the batter, let the excess drip off for a few seconds, and lower it carefully into the hot oil.
- Fry for 4 to 5 minutes, turning once, until the coating is crisp and deep golden and the chicken reaches 165°F. Keep the oil near 375°F between batches.
- Drain the planks on a wire rack or paper towels for 1 to 2 minutes.
- Serve hot with tartar sauce, cocktail sauce, or honey mustard.
Prep: 10 min · Cook: 15 min · Total: 25 min
Nutrition (per serving, where published)
428 kcalCalories
36 gProtein
38 gCarbs
13 gFat
1 gFibre
1 gSugars
1253 mgSodium
96 mgCholesterol
1 servingServing