Crispy, Golden Copycat Long John Silver's Chicken Planks Recipe

Ingredients

• Canola oil, for deep frying
• 1 1/4 cups flour
• 2 1/2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon sugar
• 2 teaspoons kosher salt
• 1/4 teaspoon white pepper
• 1 1/4 cup cold club soda
• 1 pound chicken tenders

Instructions

1. 1

   Pour enough canola oil into a large, heavy pot to reach about 2–3 inches deep. Heat the oil over medium-high heat until it reaches 350 F.

2. 2

   Make the batter by whisking the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, sugar, salt, and white pepper.

3. 3

   Slowly pour in the club soda and whisk. Do not overmix, some lumps are fine.

4. 4

   Working in batches of 4, dip the tenders into the batter.

5. 5

   Allow any excess batter to drip off before carefully lowering the chicken tenders into the hot oil, making sure they are separated and not touching.

6. 6

   Fry for 4 to 6 minutes, turning occasionally, until the tenders are golden brown on both sides.

7. 7

   Remove the tenders with a slotted spoon and drain them on a rack-lined baking sheet.

8. 8

   Repeat the previous steps with the remaining chicken. Serve immediately with your favorite dipping sauces.