Crispy Fried Chicken Planks with Shaggy Flour Crust
Nubby Fried Chicken Planks are boneless chicken breast tenders coated in a textured, shaggy flour crust that fries up golden and crispy. The secret is mixing buttermilk directly into the self-rising flour, creating irregular nubs that adhere to the chicken and deliver maximum crunch. Seasoned with warm spices—paprika, garlic powder, Creole seasoning—these planks offer savory depth without overpowering heat. The double-dredge method (egg, then flour) ensures crispy edges and a tender, juicy interior. Ideal for weeknight dinners, lunch boxes, or casual entertaining, this version skips bread crumbs entirely for a uniquely textured crust that stands apart from traditional breaded chicken. Serve with mashed potatoes and gravy, or pair with your favorite dipping sauce.
Ingredients
- 2 pounds boneless skinless chicken breasts, trimmed and cut into tenders
- 1 ½ cups cooking oil, vegetable or canola
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon Creole or Cajun seasoning
- 2 large eggs, beaten
- ½ cup buttermilk, divided
- 2 cups self-rising flourall-purpose flour plus baking powder and salt2 cups all-purpose + 2 teaspoons baking powder + 1 teaspoon saltpantry stapleadds gluten
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Instructions
- 1
Trim chicken breasts and cut into tenders
- 2
Season tenders on both sides with salt, pepper, onion powder, garlic powder, paprika, and Creole seasoning
- 3
Pound seasoned tenders to about half inch thickness
- 4
Refrigerate for thirty minutes
- 5
Heat oil in a large skillet over medium-high heat until it shimmers
- 6
Beat eggs with one quarter cup buttermilk in a shallow plate
- 7
Stir remaining buttermilk into flour in another plate until shaggy
- 8
Dip each seasoned chicken piece in egg mixture, then dredge in flour mixture, pressing nubs firmly into chicken
- 9
Transfer to a plate
- 10
Fry in batches without crowding, turning once, until golden brown, about two to three minutes per side
- 11
Drain on paper towels
- 12
Serve with mashed potatoes and chicken gravy or preferred dipping sauce
Tips
The shaggy flour texture is crucial. Mix buttermilk into flour only until it resembles damp sand with visible lumps. Overmixing creates paste, which won't adhere or crisp.
Pound chicken to uniform thickness before seasoning and refrigerating. This ensures even cooking and allows spices to penetrate the meat fully.
Fry in batches and avoid crowding. The pan temperature drops when cold chicken hits oil; overcrowding steams rather than fries, preventing golden crust formation.
Good to Know
Refrigerate covered up to three days. Reheat in a 350F oven on a wire rack for five minutes until crispy.
Pound and season chicken up to eight hours ahead. Store covered in refrigerator. Complete dredging within thirty minutes of frying.
Serve hot with mashed potatoes and gravy, coleslaw, or your preferred dipping sauce like comeback sauce or mayo-based fry sauce.
Common Mistakes
Do not overmix buttermilk into flour to avoid creating a smooth batter that won't form the signature nubby texture.
Do not skip the refrigeration step to avoid dry, tough chicken from incomplete seasoning.
Do not crowd the pan to avoid steaming instead of frying, which prevents crust formation.
Substitutions
Dairy-Free Swaps
General Alternatives
controls heat level and ingredients
Full guide →rise effect reduced slightly
FAQ
Can I make this ahead and freeze it?
Yes. Fry, cool completely, then freeze in a single layer on a baking sheet for two hours before transferring to freezer bags for up to three months. Reheat in a 350F oven for ten to twelve minutes until crispy and heated through.
What if I don't have self-rising flour?
Use all-purpose flour mixed with two teaspoons baking powder and one teaspoon salt per two cups flour. The rise effect will be slightly reduced, but the nubby texture remains intact. Stir baking powder and salt into the flour before adding buttermilk.
How do I keep the chicken crispy when serving?
Serve immediately on a wire rack set over a plate to allow steam to escape. If holding for a few minutes, place finished chicken in a 200F oven uncovered. Never cover with foil or paper towels while hot, which traps steam and softens the crust.