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Homemade Long John Silvers Chicken Planks photo

Long John Silvers Chicken Planks

Crispy, lightly seasoned battered chicken tenders fried until golden and tender inside.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings

Equipment

  • heavy pot or deep fryer
  • candy/deep-fry thermometer
  • Mixing Bowl
  • Whisk or Spoon
  • Wire Rack
  • Tongs or slotted spoon
  • Measuring cups and spoons

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) keep refrigerated until use
  • vegetable oil for frying enough to fill pot to about 3 inches

Instructions
 

  • Pour vegetable oil into a heavy pot to a depth of about 3 inches (or use a deep fryer) and heat to 360°F (182°C).
  • In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper until evenly combined.
  • Slowly pour the cold club soda into the dry ingredients while stirring; the batter will foam—stir until smooth and combined.
  • Working with a few tenders at a time, dip each chicken tender into the batter to coat completely.
  • Carefully lower battered tenders into the hot oil and fry 2 to 3 minutes per side, until the coating is golden and the pieces float to the surface.
  • Use tongs or a slotted spoon to transfer the cooked tenders to a wire rack to drain and keep the coating crisp; do not cover.

Notes

  • Keep the club soda cold for a crispier batter.
  • Maintain oil between 350°F and 375°F for best results.
  • Cooked pieces will float when done.
  • Do not cover fried chicken to preserve crispiness.
  • Sprinkle a little salt on the hot chicken immediately after frying.