Quick Recipe Version (TL;DR)

Yield: 4 servings (about 12–14 chicken planks)
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Quick Ingredients

Chicken: 1 1/2 lb (680 g) boneless, skinless chicken tenders (or breasts cut into strips), 1 tsp fine salt, 1/2 tsp black pepper
Slaw: 4 cups (340 g) shredded green cabbage, 1 cup (85 g) shredded carrot, 1/4 cup (30 g) thin-sliced red onion
Slaw dressing: 1/3 cup (75 g) mayonnaise, 1/4 cup (60 ml) malt vinegar, 1 tbsp (12 g) granulated sugar, 1 tsp Dijon mustard, 1/2 tsp celery seed, 1/2 tsp kosher salt, 1/4 tsp black pepper
Dry dredge: 1/2 cup (60 g) all-purpose flour, 1/4 cup (30 g) cornstarch, 1/2 tsp baking powder, 1/2 tsp fine salt
Fizzy batter: 1 cup (120 g) all-purpose flour, 3/4 cup (90 g) cornstarch, 1 1/2 tsp baking powder, 1 tsp fine salt, 1 tsp granulated sugar, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 1/2 cups (355 ml) ice-cold club soda (plus 2–4 tbsp as needed)
For frying + serving: 6 cups (1.4 L) neutral frying oil (canola/peanut/vegetable), malt vinegar (to splash), lemon wedges (optional)

Do This

1. Mix slaw dressing; toss with cabbage, carrot, and onion. Chill 15 minutes.
2. Heat oil to 350°F (175°C). Set a rack over a sheet pan.
3. Season chicken with 1 tsp salt + 1/2 tsp pepper.
4. Mix dry dredge in one bowl; mix batter dry ingredients in another, then whisk in ice-cold club soda until thin and fizzy.
5. Dredge chicken lightly, dip into batter, let excess drip 2–3 seconds.
6. Fry in batches 5–6 minutes total, turning once, until pale-golden and 165°F (74°C) inside.
7. Drain on rack, lightly salt, serve with slaw and a splash of malt vinegar.

Why You’ll Love This Recipe

That signature crust: a thin, lacy, shattery coating thanks to a cold, fizzy cornflour (cornstarch) batter.
Pale-golden, not heavy: the batter fries up crisp and light instead of thick and bready.
Classic pairing: tangy malt-vinegar slaw cuts through the crunch and keeps every bite bright.
Home-cook friendly: simple ingredients, straightforward steps, and fast frying.

Grocery List

Produce: green cabbage, carrots, red onion, lemon (optional), parsley (optional)
Meat: boneless, skinless chicken tenders (or chicken breasts)
Dairy: mayonnaise
Pantry: all-purpose flour, cornstarch (cornflour), baking powder, sugar, paprika, garlic powder, onion powder, Dijon mustard, celery seed, malt vinegar, neutral frying oil, salt, black pepper
Beverages: club soda (plain, unflavored)

Full Ingredients

Chicken

1 1/2 lb (680 g) boneless, skinless chicken tenders (about 12–14 tenders)
1 tsp fine salt
1/2 tsp black pepper

Tangy Malt-Vinegar Slaw

4 cups (340 g) finely shredded green cabbage
1 cup (85 g) shredded carrot
1/4 cup (30 g) thinly sliced red onion
1/3 cup (75 g) mayonnaise
1/4 cup (60 ml) malt vinegar
1 tbsp (12 g) granulated sugar
1 tsp Dijon mustard
1/2 tsp celery seed
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp chopped parsley (optional, for freshness)

Seasoned Dry Dredge (helps batter cling)

1/2 cup (60 g) all-purpose flour
1/4 cup (30 g) cornstarch
1/2 tsp baking powder
1/2 tsp fine salt

Fizzy Cornflour Batter (thin, lacy crust)

1 cup (120 g) all-purpose flour
3/4 cup (90 g) cornstarch
1 1/2 tsp baking powder
1 tsp fine salt
1 tsp granulated sugar
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 cups (355 ml) ice-cold club soda, plus 2–4 tbsp (30–60 ml) more as needed

For Frying & Serving

6 cups (1.4 L) neutral frying oil (canola, peanut, or vegetable), for a deep 1 1/2–2-inch (4–5 cm) layer in a wide pot
Malt vinegar, for splashing on at the table
Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Make the tangy malt-vinegar slaw

In a large bowl, whisk together the mayonnaise, malt vinegar, sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth.

Add the shredded cabbage, shredded carrot, and sliced red onion (and parsley, if using). Toss very well so everything is evenly coated. Refrigerate for at least 15 minutes while you prep and fry the chicken. This rest helps the cabbage soften slightly and the flavor mellow.

Step 2: Season and prep the chicken

Pat the chicken tenders dry with paper towels (this helps the batter cling and reduces oil splatter). Season evenly with 1 tsp fine salt and 1/2 tsp black pepper.

If you’re using chicken breasts, cut them into strips about 1 inch (2.5 cm) wide and 4–5 inches (10–13 cm) long for that “plank” look.

Step 3: Set up your frying station and heat the oil

Set a wire rack over a sheet pan (this keeps the crust crisp). If you don’t have a rack, line a sheet pan with a thick layer of paper towels, but a rack is best for a lacy batter.

Pour oil into a heavy pot or deep, wide skillet to a depth of 1 1/2–2 inches (4–5 cm). Heat to 350°F (175°C). Use a thermometer and try to keep the oil between 340–355°F (170–179°C) as you fry.

Step 4: Mix the dredge and the fizzy batter

In a shallow bowl, mix the dry dredge ingredients: 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and 1/2 tsp fine salt.

In a separate medium bowl, whisk together the batter dry ingredients: 1 cup flour, 3/4 cup cornstarch, 1 1/2 tsp baking powder, 1 tsp fine salt, 1 tsp sugar, paprika, garlic powder, and onion powder.

Right before frying, whisk in 1 1/2 cups (355 ml) ice-cold club soda. Aim for a thin batter that runs like heavy cream. If it seems thick, whisk in an additional 2–4 tbsp (30–60 ml) club soda. Small lumps are fine; over-mixing can make it less delicate.

Step 5: Dredge, batter, and let it drip

Working with 3–4 tenders at a time, lightly coat the chicken in the dry dredge. Shake off excess (you want a thin layer, not a dusty buildup).

Dip into the fizzy batter to fully coat, then lift and let excess drip back into the bowl for 2–3 seconds. This quick drip is what keeps the crust thin and lacy instead of heavy.

Step 6: Fry in batches until pale-golden and cooked through

Carefully lay battered chicken into the oil, placing each piece away from you to prevent splashes. Do not crowd the pot; fry 4–5 pieces per batch depending on pot size.

Maintain oil at 350°F (175°C). Fry for 5–6 minutes total, turning once halfway through, until the coating is pale-golden and crisp, and the chicken reaches 165°F (74°C) in the thickest part.

Transfer to the rack to drain. Let the oil return to 350°F (175°C) before starting the next batch.

Step 7: Season lightly and keep crisp

While the chicken is still hot, sprinkle a very light pinch of fine salt over each batch (optional but recommended). Keep finished pieces on the rack (not stacked) so the crust stays crisp and airy.

Step 8: Serve with slaw and a splash of malt vinegar

Plate the chicken planks with a generous scoop of the chilled malt-vinegar slaw. At the table, splash 1–2 tsp malt vinegar per serving over the chicken (or serve vinegar on the side so everyone can adjust to taste). Add lemon wedges if you like an extra bright finish.

Pro Tips

Keep the club soda cold: Use club soda straight from the fridge (or chill a glass with ice and measure after removing ice). Cold, fizzy batter makes a lighter crust.
Thin batter equals lacy crust: If your batter coats like pancake batter, it’s too thick. Whisk in 1 tbsp (15 ml) club soda at a time until it drips easily.
Use a rack, not a plate: Airflow under the chicken keeps the delicate coating crisp and prevents steaming.
Don’t chase dark color: This style is meant to be pale-golden. Over-frying can make it tough and bitter.
Watch the oil temp: If oil drops below 330°F (165°C), the crust can absorb oil and turn heavy. Fry in smaller batches to keep heat steady.

Variations

Spicy chicken planks: Add 1/4 tsp cayenne to the batter dry mix, and stir 1 tbsp hot sauce into the slaw dressing.
Extra peppery crunch: Add 1 tsp freshly cracked black pepper to the dry dredge for a more pronounced pepper bite.
No-mayo slaw: Replace mayonnaise with 1/3 cup (80 g) plain Greek yogurt and increase malt vinegar to 1/3 cup (80 ml) for a sharper, lighter slaw.

Storage & Make-Ahead

Best fresh: This thin, fizzy crust is at its crispiest within 10–15 minutes of frying.

Make-ahead: The slaw can be made up to 24 hours ahead and kept covered in the refrigerator. The batter should be mixed right before frying for best lift and lace.

Storing leftovers: Refrigerate chicken and slaw separately in airtight containers for up to 3 days. Reheat chicken on a rack in a 425°F (220°C) oven for 10–12 minutes until hot and re-crisped (target 165°F/74°C internal). Avoid microwaving; it softens the crust.

Nutrition (per serving)

Approximate, including slaw and assuming moderate oil absorption: 650 calories; 34 g protein; 38 g carbohydrates; 35 g fat; 3 g fiber; 8 g sugar; 1100 mg sodium.

Copycat Long John Silver’s Chicken Planks With Malt-Vinegar Slaw