The following recipe for White Meat Chicken Planks is from SurvivalBlog reader John M.. He writes:
“Over the years I have developed a recipe that has amazed people who I have served this to, it is a taste (is a wow recipe) and crust very similar to KFC at a fraction of the cost. The cold chicken leftovers are even better. Some people question using 2 cups of Frank’s hot sauce, but it’s not even noticeable in the finished planks. I prefer to prepare this on an outside grill due to the oil splatter.”
- 4 to 6 chicken breasts sliced into 1” strips
- 2 cups Frank’s hot sauce
- 4 to 6 cups of self-rising flour
- 1 to 2 cups whole milk
- 2 to 4 eggs
- 1/ 4 cup salt, pepper, onion powder (to taste)
- 1 gallon cooking oil or olive oil
I use a 2 to 3 gallon pot, ( the higher the sides the less splatter. ) heat the grill or stove to 400 to 450, it’s a takes time to get this amount of oil to temp needed, I use the drop of water into the oil ( when it sizzling) to know the temp is right. Be careful with the splatter to minimize a false fire.
Use a large bowl to hold the flour, mix in salt, pepper, and onion powder, this help the crust to provide flavor. Use a second large bowl, to create your batter coating, pour in the hot sauce, milk, and eggs, and stir until you see the ingredients are mixed.
Using 4 to 5 planks at a time dip them into the batter, then transfer to the flour bowl and press the chicken into the mix until you have a thick coating, using long tongs transfer to the oil pot and cook them for 8 to 12 minutes, you will have regular or extra crispy delight. I watch the chicken for color change on the crust, when ready remove and place the planks on a rack to allow all the crust to dry. Repeat the process for the rest of the planks.
This is a time intensive recipe but well with effort when you taste the planks.
Warning….make sure you cook enough, because the crowd will back for more. Enjoy
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!