Copycat Long John Silver’s Chicken Planks
The Best Fast Food Chicken There Ever Was
Copycat Long John Silver’s Chicken Planks are made with juicy buttermilk-marinated chicken tenders coated in a light, crispy batter. They have those irresistible crunchy edges. This easy homemade version brings all the nostalgic flavor of the fast-food favorite right to your own kitchen.
There are certain fast food recipes that just stick with you, and for me, Long John Silver’s Chicken Planks have always been one of them. Those crispy golden chicken planks with all of their crunchy little batter bits are what kept me coming back. Since I don’t have a Long John Silver’s nearby, I set out to recreate these Copycat Long John Silver’s Chicken Planks at home. After a little experimenting, I think this version comes remarkably close. The chicken stays juicy thanks to an overnight buttermilk marinade. The light batter fries up crisp with those signature craggy edges that are perfect for dunking into your favorite sauce.
A History Of Long John Silver
If you grew up anywhere near a Long John Silver’s, chances are you have a favorite menu item. Maybe even a few memories of stopping there for dinner. The chain first opened in Kentucky in 1969. It was named after the pirate from the classic novel Treasure Island. They’re best known for their crispy battered fish and hush puppies. I’ve always loved their Chicken Planks. Of course, no trip to Long John Silver’s is complete without sneaking a few of those crunchy little fried batter bits from the bottom of the basket. I knew I had to figure out how to recreate that same crispy, nostalgic experience at home.
Fun fact, the state of Wisconsin has NO Long John Silvers. This recipe is perfect for my Wisconsin followers!
Somehow Mr. Tipsy had never tried this chicken. Last year, on our drive home from Detroit, I spotted a Long John Silver’s along the way. I insisted we stop because I couldn’t believe he’d gone his whole life without them. One bite into those crispy, craggy chicken tenders and he finally understood what I’d been talking about all these years. By the time we got back on the road, he was already asking when we could stop at another one. Naturally I had to come home and figure out how to recreate them in my own kitchen.
The Buttermilk
The buttermilk marinade is one of the secrets to making these chicken planks so tender and juicy. The mild acidity in the buttermilk helps tenderize the chicken without making it mushy. It also adds a subtle tang that gives the finished chicken great flavor.
Before dipping the chicken into the batter, be sure to gently pat off the excess buttermilk with paper towels. You don’t want to remove the marinade completely. If the chicken is dripping wet, the batter won’t cling as well and can slide right off in the hot oil. And if you’re like me and realize you forgot to buy buttermilk, don’t worry! Simply stir 2 tablespoons of white vinegar or lemon juice into 2 cups of whole milk, let it sit for about 5 to 10 minutes until it thickens slightly, and you’ve got an easy homemade buttermilk substitute that works beautifully in this recipe.
Frying Is Easy and Fun
Frying at home doesn’t have to be intimidating, but I know it can be. A few simple tips will make all the difference. Start with oil that’s heated to about 350 degrees and try to keep it there between batches. If you don’t have a thermometer to check the oil temp, I am here to help.
Drizzle a few drops of batter into the oil. The drops should immediately sizzle, float to the top, and begin turning golden within about a minute. This means your oil is ready. If the batter sinks without much bubbling, the oil needs more time. If it browns almost instantly, the oil is too hot, so reduce the heat slightly before frying your chicken.
Since the temperature will drop every time you add chicken. Don’t overcrowd the skillet or the oil will cool too quickly, leaving you with greasy instead of crispy chicken. Fry just a few tenders at a time, then transfer them to a wire rack set over a baking sheet in a 200-degree oven while you finish the remaining batches. The wire rack allows air to circulate around the chicken so the bottoms stay just as crispy as the tops, and the warm oven keeps everything hot until it’s time to serve.
When You’re Faced With Leftovers
These chicken planks reheat surprisingly well, making them great for leftovers. They can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 375-degree oven or air fryer for 8 to 10 minutes. Or just until they’re hot and crispy again. I don’t recommend using the microwave since it softens the crispy coating.
You can also freeze the cooked chicken planks once they’ve cooled completely. Arrange them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container for up to 3 months. Reheat them straight from frozen in a 375-degree oven or air fryer until heated through and crispy, usually about 15 to 20 minutes.
You can also use these in my Barbecue Chicken Pasta Salad. They would be a great addition.
Copycat Long John Silver's Chicken Planks
These crispy battered chicken planks are inspired by the iconic Long John Silver's favorite, featuring juicy buttermilk-marinated chicken coated in a light, airy batter with irresistible crunchy, craggy edges. They're easy to make at home and perfect served with honey mustard, ranch, barbecue sauce, or your favorite dipping sauce.
Ingredients
- For the Chicken
- 2 pounds chicken tenderloins
- 2 cups buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- For the Batter
- 1¼ cups all-purpose flour
- ¼ cup rice flour
- ½ cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon white pepper
- ¼ teaspoon turmeric
- Wet Ingredients
- 1 large egg
- 1½ cups ice-cold water or club soda
- For Frying
- Vegetable oil
Instructions
- In a large bowl, combine the buttermilk, kosher salt, garlic powder, and black pepper. Add the chicken tenderloins, making sure they are completely coated. Cover and refrigerate for at least 4 hours or overnight.
- When you're ready to cook, preheat your oven to 200 degrees. Place a wire rack over a baking sheet and set aside.
- Pour about 2 inches of vegetable oil into a large, deep-sided skillet and heat the oil to 350 degrees.
- While the oil heats, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, kosher salt, sugar, onion powder, garlic powder, paprika, white pepper, and turmeric in a large bowl.
- In a separate bowl, whisk together the egg and the ice-cold water or club soda. Slowly whisk the wet ingredients into the dry ingredients until the batter is smooth. The consistency should be thinner than pancake batter, similar to heavy cream.
- Remove the chicken from the buttermilk and lightly blot each piece with paper towels so it is no longer dripping. Dip each tender into the batter, allowing any excess to drip back into the bowl.
- Carefully add several chicken tenders to the hot oil, being careful not to overcrowd the skillet. As soon as the chicken is in the oil, drizzle a little extra batter over the tops of the tenders. This creates the signature crispy, craggy bits that make Long John Silver's chicken so recognizable.
- Fry the chicken for about 2 to 3 minutes on the first side, then carefully flip and cook for another 2 to 3 minutes, or until the batter is deep golden brown and the chicken reaches an internal temperature of 165 degrees. *if you are new to frying, I added helpful information in the post before the recipe card.
- Transfer the cooked chicken to the prepared wire rack set over the baking sheet and keep warm in the 200-degree oven while you continue frying the remaining batches. Be sure to allow the oil to return to 350 degrees before adding more chicken.
- Serve immediately with your favorite dipping sauces such as honey mustard, ranch, tartar sauce, or barbecue sauce. I like to use Malt Vinegar.