Chicken Planks Recipes

COPYCAT LONG JOHN SILVERS CHICKEN PLANKS RECIPE

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).

HONEY-SPICED CEDAR PLANK CHICKEN

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.

CHICKEN PLANKS

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

CEDAR-PLANKED MEDITERRANEAN CHICKEN

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.