Long John Silvers Chicken Planks are a great menu item from Long John Silvers. I know you are familiar with their fish batter. Why not try their famous chicken planks?
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Growing up this was my family’s special Friday night dinner. We would go and get the best fish and I would get a paper hat. Walking into the whole restaurant was so much fun.
There used to be a wooden dock you would walk across. There were ropes out there, you could run your fingers along them. When you entered the restaurant you walked down a narrow corridor to order your food.
When you got ready to order your food, all of the cooked food was on display. You would see all of the fish displayed behind glass.
I would walk down the ordering line, my face just in front of the cooked fish. It was the anticipation of enjoying the fish that was so central to the experience.
One day they began to sell chicken planks. To tell you the truth, I was always a fish kind of girl here. Eventually, I tried the chicken planks. Those batter-dipped, fried chicken tenders were amazing.
Crispy batter-coated tender chicken won me over. Back in those days, chicken tenders weren’t found everywhere.
Here’s a list of what you need:
- Chicken tenders
- All-purpose flour
- Baking powder
- Baking soda
- Onion salt
- Ground black pepper
- Club soda
- Vegetable oil for frying
How to Make Long John Silvers Chicken
- In a deep-fryer or large heavy pot, heat vegetable oil to 360 degrees.
- In a large bowl, place flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and ground black pepper. Stir or whisk to thoroughly combine.
- Add club soda to dry ingredients and stir to combine.
- Drop chicken tenders into the batter.
- Place battered chicken tenders into the hot oil, a few at a time.
- Fry for 2 to 3 minutes on each side or until the batter is golden and the chicken begins to float to the top of the oil.
- Drain fried chicken tenders on a wire rack.
Cooking Equipment and Tips
Use vegetable oil for frying. I think peanut oil would also work well, but it is more expensive.
I used my T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer, 2.6-Pound, Silver. I like it because it regulates the heat very well, and it has a filter so you can reuse the oil.
Make sure the oil gets up to about 360 to 375 degrees. You will need to pat the chicken tenders with a paper towel, and dunk them into the batter and allow a lot of the batter to drip off.
Place the chicken into the frying oil gently and slowly. You want the batter to cook for a moment or two as the chicken is laid into the hot oil. This way the batter won’t stick to the deep fryer basket.
The chicken is done when it begins to float, this takes about 5 to 6 minutes. You will need to flip the chicken over while it is cooking so both sides cook evenly.
I know you will really enjoy these chicken planks.
Love fried chicken? Try these recipes!
- Chick Fil A Chicken Sandwich
- Chick Fil A Nuggets Recipe
- Homestyle Chicken
- Longhorn Parmesan Crusted Chicken
- Romano Chicken
What to Serve with Fried Chicken
- Chipotle Coleslaw
- KFC Coleslaw
- Cornmeal Onion Rings
- Homemade Onion Rings
- Boston Market Mac and Cheese
- Panera Bread Mac and Cheese
- Texas Cheese Fries
- Broccoli Rice Cheese Casserole
Long John Silvers Chicken Planks
- 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
- vegetable oil for frying
- If you are not using a fryer, heat up 8 cups of vegetable oil in a heavy pot until the temperature reaches 360 degrees.
- Make the batter by combining flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, ground black pepper. Stir to combine all dry ingredients. Add club soda to dry ingredients. The batter will foam, continue to stir.
- Drop pieces of chicken into the batter. Coat chicken with batter, drop into the hot oil. Fry chicken for 2 to 3 minutes on each side or until the batter is golden and the chicken pieces begin to float to the top of the oil. Drain chicken on a wire rack.