Best Chicken Planks Recipes

CHICKEN PLANKS image

Yield 6-8 servings

Number Of Ingredients 6

canola oil to cover pan scant 1/4" deep with extra as needed
3-4 boneless skinless chicken breasts, cut across the grain into 1/4 to 1/3 inch thick slices
1 C Italian dry bread crumbs
1 C Panko bread crumbs
2 eggs + 1 egg yolk
kosher salt

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.

HONEY-MUSTARD SESAME CHICKEN PLANKS image

Number Of Ingredients 12

1/2 cup yellow or dijon mustard
1/2 cup honey
About 3 tablespoons finely chopped fresh chives
1 tablespoon hot sauce
2 eggs
1 1/2 pounds chicken breast tenders
Salt and pepper
1/2 cup slivered, sliced or blanched whole almonds
1 cup panko or plain breadcrumbs
1/4 cup sesame seeds
Vegetable oil, for frying
Salted red radishes, celery sticks and pickle spears, for serving

Steps:

In a bowl, combine the mustard, honey, chives and hot sauce. Separate out half of the sauce and reserve. Beat the eggs into the remaining sauce. Coat the chicken tenders with the egg sauce and season with salt and pepper. Using a food processor, grind the nuts. Combine with the panko and sesame seeds. In a large skillet, heat a layer of oil over medium-high heat. Coat the tenders in the nut-breadcrumb mixture and fry, turning, in 2 batches until deep golden. Transfer to the hot baking sheet in the oven. Serve the tenders with a drizzle of the remaining honey-mustard sauce, or divide the sauce into small bowls for dipping. Serve with the radishes, celery sticks and pickle spears.

Chicken Planks image

Provided by Cathy Estes

Number Of Ingredients 4

chicken breast halves, skinless and boneless
2-3 sleeves crackers
2 eggs
canola or vegatable oil

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