Do you love Long John Silver’s Chicken Planks like I do? Well, today I have a great copycat recipe to share with you. The trick is in mimicking the iconic Long John Silver batter.
This is the perfect solution, if the nearest Long John Silvers is at least an hour drive away.
Long John Silver’s Chicken Batter
Of course, the most important part of a successful copycat of Long John Silver’s chicken planks is in a nice crispy flavorful batter recipe. This chicken batter has great “puff” to it, and the reports I’m getting are positive on crispness and flavor.
Why not make a big batch of these copycat chicken planks this weekend to enjoy with your family. I’m sure it will make them very happy.
Fry that Chicken Up!
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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
Ecolution Artistry PFOA Free Non-Stick Chicken Fryer – Heavy-Gauge Aluminum w/ Soft Silicone Handles – 3.75 Qts. – BlackHamilton Beach Electric Deep Fryer, 3-Liter Oil Capacity (35034)
- 1 lb Chicken Tenderloins
- 3/4 cup Flour
- 2 tbsp Cornstarch
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Sugar
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 3/4 cup Water
- Combine dry ingredients in a bowl and mix well.
- Add water and stir until well combined.
- Heat oil to between 360 and 375.
- Dip fish or chicken in batter to coat completely.
- Deep fry for until golden brown (about 3 minutes per side).
Be sure and check out the comments below, many readers have shared some great tips!
valmg @ From Val's Kitchen says
I’ve never had Long John’s Chicken Planks but can say that these look delicious! I’d eat them right now!
Our Family World says
Yum. I love Long John Silvers and this looks fantastic
Krista says
I’ve never been to a Long John Silver’s but boy do these Chicken Planks look super delicious!
Marysa says
These look awesome! My husband would love these, I’ll definitely have to save this recipe!
Ashley M says
Yum! Those look great, I’m a big fan of copy cat recipes. Especially to places I can’t go often.
Holly says
What would you serve with these?
Robin Gagnon says
Whatever your preferred dipping sauce or gravy.
Amy says
Holy Moly these were awesome! My husband was in Long John Silver heaven! I set deep fryer at 375 and cooked fo 6 minutes.
No need to ever drive 1/2 hour to LJS! Yay!
Kathy says
We live in Utah and there are no Long John Silvers anywhere! I love their planks and have been dying to find a recipe to make them myself. ( Since I hate to cook, that is saying a lot about how much I love them to be willing to cook. Lol). Thank you for this recipe. I will be trying it really soon!
Dave says
Tried this recipe but needed to be a little sweeter has anyone tried adding a lemon lime soda instead of water?
TASHA says
i added old bay seasoning after they were done frying.. This added some flavor!! 😉
Merita brown says
on the long john silver recipe is that self rising flour or plain
Robin Gagnon says
Regular flour.
Chick McNug says
SOOOOOO close! I added a few steps that get it just a little closer:
1. The real ones use MSG, I’d put money on it. If you prefer leaving it off, you can, but I promise you you’ll find these closer to the original by adding 1/4-1/2 tsp MSG. I tend to go with 1/2, but that might be too much for some.
2. Lightly salt and pepper the tenders on both sides before step 3 below.
3. Roll the tenders in corn starch before battering. This will help the batter stick, and makes them crisp up even more.
A few hints that help:
-Because the batter is fresh and not frozen, the best way to fry is with oil in an electric skillet. Wet batter sticks to deep fryer baskets and makes getting the chicken out (and cleanup) a nightmare. The nonstick coating on electric skillets won’t mess with your batter coating.
-Make sure you have malt vinegar on hand for dipping, since this is what LJS puts on the tables in their locations.
Thanks so much for this recipe, it’s awesome and very easy.
Robin Gagnon says
Thank you so much for the helpful tips. I bet you are right about the msg in the Long John Silver’s batter (or maybe a similar yeast derivative… since many places are leery of adding that, since it’s gotten a bad wrap).
Nickie says
Awesome I found if you hold the fat end in the oil for a few seconds the skinny end doesn’t stick to the fry basket. I didnt think my kids would like them but they ate them all I had to make more for my husband and I
Tom says
Do you have to precook the chicken
Robin Gagnon says
No the chicken is battered raw.
Colton says
I use tartar sauce
Brenda says
In the original batter, back in the 1970’s and 1980’s, was almost addicting. I always believed that they put some of their malt vinegar in the batter. They’ve changed the batter recipe many times since then. The drummers were the best!!
Shadi Hasanzadenemati says
Love me some good fried chicken!
Nellie Tracy says
Love this recipe!