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a plate of homemade Long John Silver's chicken planks and onion rings
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4.95 from 18 votes

Crispy Long John Silver's Style Chicken Planks

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!
Course Main Course
Cuisine American
Keyword Fried Chicken Tenders, Long John Silvers Chicken Planks
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 428kcal
Author Stephanie Manley

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
  • vegetable oil for frying

Instructions

  • 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.

Recipe Tips

Pro Tips for Perfect Results

  • Cold batter is key: Keep the club soda refrigerated until ready to use—cold batter creates a crispier coating.
  • Oil temperature matters: Too low (below 350°F), and your chicken will absorb too much oil and be greasy. Too high (above 375°F), and the exterior will burn before the chicken cooks through.
  • The float test: Perfectly cooked pieces will float to the top of the oil when done.
  • Never cover hot fried chicken: Steam will soften the crispy coating. Let it rest on the wire rack uncovered.
  • Seasoning timing: For extra flavor, sprinkle a little additional salt over the chicken immediately after removing from the oil while it's still hot.

Nutrition

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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