Crispy Long John Silver's Style Chicken Planks
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
428 kcal
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Course
Main Course
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Cuisine
American
Crispy Long John Silver's Style Chicken Planks
Description
This recipe uses a cold batter to achieve a light, crisp crust around chicken tenderloins. The batter combines dry ingredients like flour, cornstarch, sugar, baking powder, soda, and spices then is mixed with refrigerated club soda, creating a foamy batter that fries to a crunchy finish. Maintaining the frying oil at about 360°F ensures golden, crispy chicken without excess oil absorption or burning.
Frying the coated chicken pieces until they float indicates when they are cooked through. Draining the chicken on a wire rack helps keep the crust crisp by avoiding sogginess, and it’s advised not to cover the chicken after frying, as steam will soften the coating. Optionally, sprinkling some salt immediately after frying enhances the flavor.
The result is chicken with a crisp outer layer and moist, tender interior, similar to what you’d find at Long John Silver's. These chicken planks are well suited as appetizers, snack foods, or part of a casual meal.
Precise control of oil temperature and using cold club soda for the batter are key factors in achieving the characteristic crispy texture that defines this style of fried chicken.
Ingredients
- 2 pounds chicken tenderloin
- 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 black pepper ground
- 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.
Notes
- Keep the club soda refrigerated until mixing to ensure a crispier batter.
- Maintain the oil temperature between 350°F and 375°F to avoid greasy or burnt chicken.
- The chicken is done when pieces float to the surface during frying.
- Drain fried chicken on a wire rack uncovered to keep the coating crisp; avoid covering it which causes sogginess.
- Season immediately after frying for the best flavor adherence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 96mg | 32% |
| Sodium | 1253mg | 52% |
| Potassium | 637mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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