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Friday 28 August 2026 18:18:31 GMT

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Copycat Long John Silver’s Chicken Planks Serves 4: Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 4 tablespoons cornstarch 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 tablespoon paprika 1/2 teaspoon cayenne pepper 1 cup all purpose flour 6 ounces seltzer water (any flavor, we used lemon lime) oil for frying (we used peanut oil) Instructions: Heat the oil. Preheat a deep fryer or dutch oven with oil to 350F. If using a dutch oven, heat 2 inches of oil in a heavy bottomed pot over medium heat. Use a thermometer to maintain the oil temperature at 350F. Prepare the batter: Mix the cornstarch, garlic powder, salt, pepper, paprika, cayenne pepper and flour together. Mix until combined. Stir in the seltzer while whisking until you have a smooth, thin batter. The consistency should be similar to pancake batter, but slightly thinner. Enough to coat the chicken but then enough to let the excess drip off before frying. Coat the chicken. Working in batches, dip each piece in the batter, shaking off any excess. Fry until golden. Carefully add the battered chicken to the hot oil, working in batches to avoid overcrowding. Fry for approximately 5-6 minutes, until golden brown and crispy. The chicken should reach an internal temperature of 165F. Drain on a wire rack after removing from oil, and optional, but you can add flakey sea salt once the chicken is out of the fryer. Allow the oil to return to 350 degrees between batches. Notes If making in multiple batches, I recommend heating your oven to 250 degrees and placing a wire cooling rack on top of a baking sheet. As each batch of chicken finishes frying, transfer it to a wire rack and place it in the oven while you fry the remaining chicken. The wire rack allows air to circulate which prevents the bottom of the chicken from getting soggy. #longjohnsilvers #chickenplanks

Copycat Long John Silver’s Chicken Planks Serves 4: Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 4 tablespoons cornstarch 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 tablespoon paprika 1/2 teaspoon cayenne pepper 1 cup all purpose flour 6 ounces seltzer water (any flavor, we used lemon lime) oil for frying (we used peanut oil) Instructions: Heat the oil. Preheat a deep fryer or dutch oven with oil to 350F. If using a dutch oven, heat 2 inches of oil in a heavy bottomed pot over medium heat. Use a thermometer to maintain the oil temperature at 350F. Prepare the batter: Mix the cornstarch, garlic powder, salt, pepper, paprika, cayenne pepper and flour together. Mix until combined. Stir in the seltzer while whisking until you have a smooth, thin batter. The consistency should be similar to pancake batter, but slightly thinner. Enough to coat the chicken but then enough to let the excess drip off before frying. Coat the chicken. Working in batches, dip each piece in the batter, shaking off any excess. Fry until golden. Carefully add the battered chicken to the hot oil, working in batches to avoid overcrowding. Fry for approximately 5-6 minutes, until golden brown and crispy. The chicken should reach an internal temperature of 165F. Drain on a wire rack after removing from oil, and optional, but you can add flakey sea salt once the chicken is out of the fryer. Allow the oil to return to 350 degrees between batches. Notes If making in multiple batches, I recommend heating your oven to 250 degrees and placing a wire cooling rack on top of a baking sheet. As each batch of chicken finishes frying, transfer it to a wire rack and place it in the oven while you fry the remaining chicken. The wire rack allows air to circulate which prevents the bottom of the chicken from getting soggy. #longjohnsilvers #chickenplanks

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