CHICKEN PLANKS
Tender chicken coated in crispy Saltine crackers - this quick and easy chicken planks recipe is sure to become a new family favorite.
Provided by The SouthernPlate Staff
Categories Appetizer Main Course
Time 20m
Number Of Ingredients 4
Steps:
- Pour the oil into a large skillet to a depth of 1/4-inch. Heat on medium while you prepare the chicken.
- Place chicken in a gallon ziplock bag and beat out until 1/4-inch thick. Crack eggs into a bowl and beat with a fork. Crush saltines and put them in a separate bowl.
- Cut each chicken breast into three strips and dip each piece first into the egg bowl, then in the cracker crumbs; being careful to coat completely. Drop each piece into oil and cook, turning once, on medium to medium-high heat until golden brown on both sides. Drain on a paper towel-lined plate.
Nutrition Facts : Calories 216 kcal, ServingSize 1 serving
COPYCAT LONG JOHN SILVERS CHICKEN PLANKS RECIPE
The big thing to get right on the chicken planks is the Long John Silver's Batter recipe.
Provided by Contributor
Categories Entree
Number Of Ingredients 10
Steps:
- 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).
CHICKEN PLANKS
Steps:
- Cut skinless breasts across the grain with a sharp knife. In a medium bowl whisk 2 eggs + 1 egg yolk. In another bowl mix together Panko crumbs with Italian dry crumbs. Dip each slice into the egg first then the crumbs. Press each plank firmly into the breading with your fingers making them flattened. Fry 4-5 minutes on the first side and about 2 minutes on the second side in canola oil on medium heat in batches, gently in one layer at a time until done, turning once. Do not crowd pan. Do not overheat the oil, it should be hot enough as soon as pinch of bread crumbs sizzles. Remove each batch onto cooling rack set over paper towels. Salt each batch immediately after frying. Add more oil a little at a time if pan seems dry. Hold salted batches in warm oven until frying is done. Makes a nice pile and they are also good in sandwiches the next day.
CHICKEN PLANKS
Short on time, these are quick and easy to make and also including the dipping sauce my granddaughters just love these.
Provided by Cathy Estes
Categories Poultry Appetizers
Number Of Ingredients 4
Steps:
- 1. 1. Pour oil in large skillet to a depth of 1/4 inch. Heat on medium while you prepare the chicken. 2. Place chicken in gallon ziplock bag and beat out until 1/4 inch thick. Crack eggs into bowl and beat with fork. Crush saltines and put in a separate bowl. 3. Cut each chicken breast into three strips and dip each piece first in egg mixture, then in cracker crumbs, being careful to coat completely. Drop each piece into oil and cook, turning once, on medium to medium high heat until browned on both sides. Drain on paper towel lined plate.
- 2. Dipping Sauce Equal Parts Mayonnaise and Ketchup Black Pepper Combine mayo and ketchup in a bowl. Completely cover the top with black pepper by sprinkling it on. Stir. Repeat once more. Serve! This sauce is excellent with burgers, chicken, fries, and pretty much any other dippable or spreadable food
HONEY-SPICED CEDAR PLANK CHICKEN
Start with our Honey-Spiced Cedar Plank Chicken recipe if you're new to cedar plank grilling. Cedar plank chicken is simple and has an unmistakable taste.
Provided by My Food and Family
Categories Chicken Breast
Time 5h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Immerse cedar planks in water, placing weight on top of each plank to keep it submerged. Soak 4 hours.
- Heat grill to medium heat. Remove planks from water; brush tops of planks with oil. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid.
- Grill 30 min. Meanwhile, mix remaining ingredients until blended.
- Reserve 1/2 cup dressing mixture to serve with the cooked chicken. Brush chicken evenly with half the remaining dressing mixture. Grill 30 to 45 min. or until chicken is done (165ºF), brushing occasionally with remaining dressing mixture.
- Remove chicken from grill; discard planks. Remove and discard bones from chicken. Cut each breast in half. Serve with the reserved dressing mixture.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5898 g, Sugar 0 g, Protein 40 g
CEDAR-PLANKED MEDITERRANEAN CHICKEN
If you think cedar-plank grilling is difficult, try this tasty Mediterranean-style chicken recipe. (We'll make a cedar-plank griller out of you, yet!)
Provided by My Food and Family
Categories Chicken Breast
Time 5h30m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Immerse planks in water, placing a weight on top of each plank to keep it submerged. Soak at least 4 hours or overnight.
- Meanwhile, mix dressing, 1/4 cup of the parsley, the lemon zest and juice until well blended. Remove 1/4 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add chicken. Seal bag; turn over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 2 hours.
- Preheat grill to medium heat. Remove planks from water; brush tops with oil. Remove chicken from marinade; discard bag and marinade. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid.
- Grill 1 to 1-1/4 hours or until chicken is cooked through (165ºF). Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley and the olives. Remove chicken from grill; discard planks. Remove bones from chicken; cut each breast in half. Serve topped with the parsley mixture.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 29 g
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