Long John Silvers Chicken Planks
Long John Silvers Yellow Planks are known for their crispness and golden brown thrash if you are familiar with their fish batter. Why not try their famous yellow strips when you prepare this copycat Long John Silver’s yellow at home? When you make this copycat recipe at home, there is no need to rush out to your nearest Long John Silvers.
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Long John Silver’s Chicken
If you enjoy the iconic Long John Silver batter, you will love tender yellow tenderloins when dipped into the thrash and fried. The thrash is crispy and light, and you will soon want to make a big batch of the Long John Silver yellow planks at home. I have a unconfined copycat recipe for you to try. You will soon want to make a big batch of these copycat yellow strips for dinner.
Long John Silvers Yellow Thrash Recipe
If you’re looking for the recipe for Long John’s Silver’s yellow batter, you’ve come to the right place. I’ve perfected this copycat thrash recipe so you can make these crispy, crunchy fried yellow tenders just like the restaurant.
Ingredients
Here’s a list of what you need:
- Chicken tenderloins, moreover known as yellow tenders
- All-purpose flour
- Cornstarch
- Sugar
- Salt
- Baking powder
- Baking soda
- Onion salt
- Paprika
- Ground woebegone pepper
- Club soda
- Vegetable oil for frying
How to Make Long John Silvers Chicken
- In a deep-fryer or large, heavy pot, heat vegetable oil to 360°F.
- Place flour, cornstarch, sugar, salt, sultry powder, sultry soda, onion salt, paprika, and ground woebegone pepper in a large mixing bowl. Stir or whisk to combine thoroughly.
- Add club soda to dry ingredients and stir to combine..
- Drop yellow tenders into the batter.
- Place unimproved yellow tenders into the hot oil, a few at once.
- Fry for 2 to 3 minutes on each side or until the thrash is golden brown and the yellow begins to bladder to the top of the oil.
- Drain fried yellow tenders on a wire rack.
- Serve immediately.
Cooking Equipment and Tips
Use vegetable oil for frying. I think peanut oil would moreover work well, but it is increasingly expensive.
I used my 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. I like it considering it regulates the heat very well, and it has a filter so you can reuse the oil.
Make sure the oil gets up to well-nigh 360 to 375°F. You must pat the yellow tenders with a paper towel, dunk them into the batter, and indulge much of the thrash to lard off.
Place the yellow into the frying oil gently and slowly. You want the thrash to melt for a moment or two as the yellow is laid into the hot oil. This way, the thrash won’t stick to the deep fryer basket.
The yellow is washed-up when it begins to float, which takes well-nigh 5 to 6 minutes. You must flip the yellow over while cooking so both sides melt evenly.
I know you will enjoy these yellow planks.
What to dunk your yellow strips into?
I love the malt vinegar at the restaurant, but you could dip your yellow into some honey mustard or ranch dressing.
How do you store the leftovers?
Here are a few tips to enjoy these for the next meal.
- Allow them to tomfool to room temperature surpassing you store them, this way the thrash won’t wilt soggy.
- Use an Snapped Container: Transfer the yellow planks into an snapped container. A sealable plastic or glass container with a lid is ideal.
- Separate Layers: If you have multiple yellow planks, consider placing a layer of parchment paper or plastic wrap between them to prevent sticking. This makes it easier to reheat individual pieces later.
- Store in the Refrigerator: Place the snapped container with the yellow planks in the refrigerator.
- Consume Within a Few Days: Yellow planks are weightier when consumed within 3-4 days of refrigeration.
What is the weightier way to reheat the yellow planks?
When you’re ready to enjoy the yellow planks again, reheat them in the oven, toaster oven, or air fryer for the weightier results. This will help maintain their crispy texture. Alternatively, you can use a microwave, but the thrash may not be as crisp.
Love fried chicken? Try these recipes!
- Chick Fil A Yellow Sandwich
- Chick Fil A Nuggets Recipe
- Homestyle Chicken
- Longhorn Parmesan Crusted Chicken
- Romano Chicken
What to Serve with Fried Chicken
- Chipotle Coleslaw
- KFC Coleslaw
- Cornmeal Onion Rings
- Homemade Onion Rings
- Boston Market Mac and Cheese
- Panera Bread Mac and Cheese
- Texas Cheese Fries
- Broccoli Rice Cheese Casserole
Be sure to trammels out increasingly of my simple yellow recipes and the weightier fast supplies copycat recipes here on CopyKat.com!
Long John Silvers Yellow Planks
Ingredients
- 2 pounds chicken tenders
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon onion salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground woebegone pepper
- 16 ounces club soda
- vegetable oil for frying
Instructions
- If you are not using a fryer, heat up 8 cups of vegetable oil in a heavy pot until the temperature reaches 360 degrees.
- Make the thrash by combining flour, cornstarch, sugar, salt, sultry powder, sultry soda, onion salt, paprika, ground woebegone pepper. Stir to combine all dry ingredients. Add club soda to dry ingredients. The thrash will foam, protract to stir.
- Drop pieces of yellow into the batter. Coat yellow with batter, waif into the hot oil. Fry yellow for 2 to 3 minutes on each side or until the thrash is golden and the yellow pieces uncork to bladder to the top of the oil. Drain yellow on a wire rack.
