Long John Silver's Style Fried Chicken Planks (gluten-free)

I only eat fried foods a few times a year, at most.  If you are gluten-intolerant, you understand.  It's damn near impossible to find safe non-contaminated fries at a restaurant, let alone gluten-free fried foods.  My favorite fried chicken was Long John Silver's chicken planks.  Ah, heaven.  Perfectly delectable battered chicken with no bones or fuss.  Personally, I'll take it over KFC any day.  I rarely make fried food because it's not the healthiest, nor the cleanest to make, the multiple batches of frying while keeping target temperature, and keeping your cool over the hot oil.  Yes, those are chopsticks in the top picture.  I found it easiest to use them to dredge the chicken in the batter, as well to turn and remove from the cooking oil.  This tastes exactly like how I remember LJS's chicken, even if it has been twelvish years for me!  Make this for loved ones to share - they won't know nor let alone care that it is gluten-free.  This chicken is so perfectly fried with a great tasting batter that is crispy with a perfect balance of flavor from the salt and garlic/onion and a touch of sugar.  Now, remember you can make this a higher nutritional content by picking a more "wholesome" all-purpose gluten-free flour like Bob's Red Mill.  I used all white and refined with gluten-free Bisquick that I found lurking in my pantry.

Long John Silver's Style Fried Chicken Planks (gluten-free)
Ingredients:

• Chicken Breast or Tenderloins, 1 lb (cut into planks)
• All-Purpose Gluten-Free Flour, ¾ cup
• Cornstarch, 2 tablespoons
• Baking Soda, ¼ teaspoon
• Baking Powder, ¼ teaspoon
• Salt, 2 teaspoons
• Sugar, 1 teaspoon
• Onion Powder, ¼ teaspoon
• Garlic Powder, ¼ teaspoon
• Water, 1 cup 
• Canola Oil (or any vegetable oil), 3-4 cups or as needed

Directions:

1. Combine dry ingredients in a medium/large bowl and mix well.
2. Add water and stir until well combined.
3. Heat oil to between 360 and 375.
4. Dredge the chicken in batter to coat completely.
5. Deep fry for until golden brown (about 3 minutes per side).

If you feel the need for a dipping sauce, there are a couple of different options: ketchup; honey mustard (1:1/honey:mustard); tartar sauce; or "fancy sauce" (mayonnaise with hot sauce of your choice.)  Enjoy immediately, for it doesn't keep well.  Probably won't last know considering how tasty it is.

-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on chicken.  On twitter, we're tagging #SummerSoiree.  Here’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing chicken recipes to try out from our other friends:

Feed Me Phoebe: Grilled Buffalo Chicken Quesadillas  
The Lemon Bowl: Indian Spiced Grilled Chicken  
Jeanette's Healthy Living: Fajita Spiced Beer Can Chicken
Dishing With Divya: General Tso's Chicken with Indian Jeera Rice  
Weelicious: Breaded Chicken Cutlets with Pea Salad  
Sweet Life Bake: Chicken Fajitas  
Napa Farmhouse 1885: Farmhouse Fried Chicken  
Red or Green: Spicy Chicken Provencal with Peppers and Heirloom Tomatoes  
Elephants and the Coconut Trees: Sweet and Sour Sesame Chicken  
Domesticate Me: Cilantro-Lime Grilled Chicken with Strawberry-Jalapeno Salsa   
Devour: 5 Sizzling Skewers  
Swing Eats: Long John Silver's Style Fried Chicken Planks (Gluten-Free)
Food for 7 Stages of Life: Best Tandoori Chicken Recipe  
Taste With The Eyes: Perfect Chicken Dish to Serve to a Crowd  
FN Dish: Chicken is Better with Grill Marks