There are some outstanding fast-food batter dipped chicken recipes out there. Let’s be honest, there is nothing quite like those at locations like Long John Silver’s. You can make them at home, though. As surprising as it sounds, it’s not that hard to make chicken that’s fried perfectly. Our batter dipped chicken planks recipe is one we’ve kept in our family for a long time, and it has long been the go-to for a great dinner.
The recipe is very simple to make, and it does not take a lot of time to pull together. You can also cut some corners, such as buying chicken tenders already cut into strips instead of having to cut them yourself. The key to this recipe is to make the batter properly and cook it well. When you do, not only is it simple, but it will quickly become a favorite in your household because of the slight sweetness.
There are a few things that make this recipe different from others you might find out there, but it’s the small amount of sugar in the batter that will have everyone craving more. It’s not super sweet, but it has just enough to make the chicken different and appealing to just about anyone.
This batter dipped chicken recipe can be made in a variety of ways with slight alterations. This version is the one that has long been a favorite in our home, and one I know is tried-and-true.
Why
- It tastes like fast-food fried chicken without the mess or the not knowing what’s included in the mixture.
- The kids absolutely love it. They may want you to make this instead of picking up their favorite chicken figures anywhere else.
- You can cut them smaller to make them more nugget-like, which is great for younger children. For adults, the longer strips make this seem like it’s a grown-up meal.
- Any dipping sauce you like can be used, but they are crunchy and tender enough to go without the added calories from a sauce if you like.
- They freeze well. Make a huge batch and freeze them for a quick dinner.
Sub
Chicken: While this recipe calls for chicken breast, you can do it with boneless chicken thighs as well. It’s a bit higher in fat, but that just makes it moist.
Paprika: The taste is very limited, but it’s there. If you want a bolder flavor, switch this up with a red pepper flake or chili powder.
Club soda: If you don’t have club soda, you can use a beer or a can of clear soda, but cut the sugar out of the batter in these cases.
Vegetable oil: You can use other types of oil, but you need something with a high smoke point, so olive oil will not work well.
Tips
- Make sure the oil comes up to temperature before you place the chicken into it. That needs to be about 400 degrees F for the best results.
- Only place two or three pieces of chicken into the oil at one time. Allow it to come back up to temp in between each round. That ensures the temperature remains at the right level throughout the cooking process.
- You don’t want to be dripping heading into the oil as you’re just going to lose that batter. Allow the chicken to drip batter off of it for a second before placing it into the fryer.
- Eating them fresh offers the best fast-food-like experience. I like to serve them just a few minutes after frying them to create that flavor.
Storage
Storing your battered chicken is easy to do. Place a piece of clean paper towel into the base of an airtight container. Then add the chicken. This prevents the chicken from sitting in the oil. Keep it in an airtight container for up to 3 days in your refrigerator.
You can also freeze them individually and then add them to a larger bag. This makes it super easy for you to prepare a weeknight meal. When you are ready to serve, place them on a cookie sheet in the oven for about 10 minutes to allow them to warm all the way through.
Serving
You can serve them up with all of your favorites, including French fries, hushpuppies, or place them on top of a salad. You can serve them with any type of dipping sauce your family enjoys. They are versatile enough to be used with any type of meal or snack. They even travel well in the kids’ (or adults’) lunches if you keep them properly cooled.
Notes
Batter dipped chicken planks are a go-to for any busy kitchen. I find that this is one of the best make-ahead meals. I’ll prep them on a Sunday and serve them to the family during the week.
Easy Batter Dipped Chicken Planks
Ingredients
- 1 lb. Chicken tenderloins or chicken breasts sliced into long strips
- Canola vegetable, or peanut oil for deep frying
- ¾ cup All-purpose flour
- 2 tbsp. Cornstarch
- ¼ tsp. Baking soda
- ¼ tsp. Baking powder
- 1 tsp. Kosher salt
- 1 tsp. Granulated white sugar
- ¼ tsp. Onion powder
- ¼ tsp. Garlic powder
- ¾ cup Cold water or cold club soda for maximum puffiness
Instructions
- Place the chicken tenderloins on a cutting board and pat them completely dry with a paper towel. Removing surface moisture is an essential step, as any dampness will cause the wet batter to slide right off the meat during frying.
- Fill a deep-fryer, large Dutch oven, or heavy-bottomed pot with at least 3 inches of your high-heat frying oil. Heat over medium-high heat until a deep-fry thermometer reads between 360°F and 375°F.
- In a large mixing bowl, combine the all-purpose flour, cornstarch, baking soda, baking powder, kosher salt, sugar, onion powder, and garlic powder. Whisk the dry ingredients firmly together to distribute the leaveners and spices evenly.
- Slowly pour the cold water (or cold club soda) into the dry mixture. Whisk gently just until the ingredients combine into a smooth batter that resembles thin pancake batter. Do not over-mix; leaving a few tiny, stubborn lumps is perfectly fine and actually helps create a crunchier texture.
- Set your batter bowl right next to the hot oil. Working with 2 or 3 pieces of chicken at a time to keep from crowding the pot, drop the planks straight into the batter, turning them over to ensure they are coated completely.
- Lift a battered chicken plank out of the bowl using tongs or your fingers, allowing the heavy excess batter to drip back into the bowl for a few seconds.
- The Baker’s Trick: Carefully and slowly lower the chicken tenderloin into the hot oil. Hold onto the tip of the chicken for the first 2 to 3 seconds as it hits the surface before releasing it entirely. This brief pause allows the batter to flash-fry and seal around the outside first, preventing the chicken from sinking and fusing to the metal bottom of your frying basket or pot.
- Deep-fry the chicken planks for about 3 minutes per side (roughly 5 to 6 minutes total). Turn them occasionally using a slotted spoon. The planks are finished when the batter puffs up completely, floats easily to the surface, and turns an even, beautiful golden-brown color.
- Use a slotted spoon or spider wire mesh to scoop the hot chicken out of the oil. Transfer the planks onto a wire cooling rack set over a baking sheet to drain any pooling surface oils. (Avoid draining them on paper towels, as the trapped steam beneath the chicken can quickly make the bottom coating soggy).
- Sprinkle with an extra tiny pinch of kosher salt while they are still steaming hot, let them cool for 2 minutes, and serve immediately with hushpuppies, french fries, and plenty of tartar sauce or malt vinegar.
