Long John Silvers Chicken Planks

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?

Homemade Long John Silvers Chicken Planks and onion rings on a plate

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Growing up this was my family’s special Friday night dinner. We would go an get the best fish, 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. Then one day I tried the chicken planks. It was amazing. Crispy batter coating tender chicken, back in those days chicken tenders weren’t found everywhere. So this place was amazing.

fried chicken tenders and onion rings on a plate

For frying, I used vegetable oil. 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. I think peanut oil would also work well, but it is more expensive.

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.

Then you will want to gently lay the chicken into the frying basket. You want the batter to cook for a moment or two as the chicken is laid into the basket. This way the batter won’t stick to the 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. I know you will really enjoy these chicken planks.

Homemade Long John Silvers Chicken Planks and onion rings on a plate

Long John Silvers Chicken Planks

Love these chicken planks? Make them at home. 
4.5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Long John Silvers Chicken Planks
Servings: 6
Calories: 428kcal


  • 2 pounds chicken tenders
  • 2 cups flour
  • 1/4 cup corn starch
  • 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 350 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 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.


Calories: 428kcal | Carbohydrates: 38g | Protein: 36g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 1253mg | Potassium: 637mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1.8mg | Calcium: 32mg | Iron: 2.5mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Bonnie H Sheppard

    Trying to find where to post about a recipe I have been looking for for years. Don’t know where to look. The recipe is for the A&W French fries the old way. They were made with a mashed potato type. I used to work at one and remember how good they were as a kid. Can anybody point me in that direction. Been looking and found a simular recipe but want it without cheese. Thank you .

  2. Pamela Sims

    recipe definitely has right texture but the taste is a bit not there. Definitely needs more salt imo..at least double what is stated especially if you use onion powder . I dont buy seasonings with salt so I can control salt. either way though a great batter

    • Jon Biedermann

      4 stars
      Previous review is spot on. Texture is definitely the same, but the flavor was not. We ended up experimenting and found that adding a full tablespoon of Cajun seasonings (buy pretty much any blend) really did the trick. Long John Silvers has a certain ‘pepper-spice’ about it, and this matched nearly exactly.

      Also, at least in our case the chicken ‘floated’ pretty quickly, so it was more of a timing event… about 5 minutes, and it took a 2nd/3rd batch (we only cooked two strips at a time), to get it perfect.

      Either way, chicken was moist, and my (very) picky teenagers declared that “Dad’s fried chicken” was now accectible to be served again…and again… so that’s pretty much a victory in my book.

  3. Nessa

    5 stars

    (Just noticed my caps/visually impaired friend)

    Anyway, if someone could let me know, that’d be super! TIA!

    IMO, I am assuming it’s raw, but chicken “tenders” is a breaded think that comes in a freezer bag already cooked. That sounds gross to use! 🙁

    Raw chicken–6 min to fry done sounds kind of short to me. I guess as hot as the oil is and if the chicken piece is cut small enough, it would probably get done. Any answers for me? TY!

    • Stephanie

      I will try to answer your questions.

      1. The chicken is raw to start with.
      2. You need to buy chicken tenders they are a portion of the chicken breast, it is a specific cut of chicken that is naturally thin.

    • Kathy

      Stores do sell raw chicken tenders, but I prefer using boneless chicken breasts cut into strips. I hate taking the chance that the big tendon or vein wasn’t properly removed. I can’t stand chicken tenders that still have them because it’s horrible to bite into it.

  4. jan

    Made a 1/2 recipe for tonight, substituted seltzer water for the club soda (was super fizzy), and will add in more salt for the next attempt. I started at 350 degrees with the oil, I think I’ll go a bit higher the next go around! I was concerned at first because I thought the batter may have been a bit runny?, but it wasn’t, I loosely mixed the ingredients, a bit lumpy, but not too much, dip and shake, drop in the oil and it fried beautifully! Stayed crispy until served and then they disappeared. Not entirely like the franchise, but close! Encore! Encore!

  5. Julianne

    Has anyone tried the freezing and then using the air fryer? I am new to the air fryer its still in the box but I would love to tJ this.

    • Unsorted138

      Next attempt I will try with frozen tenders in a deep fryer. Kinda was hoping someone had already done this and posted

    • Jonetta Adams

      I have used this batter for onion rings & absolutely loved it!! We have also used this batter for veggies!
      It is an extremely versatile batter.
      Next time I make this, I’m going to set some batter aside, & try deep fried Oreos

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