Chicken Planks, aka Chicken Tenders:)

There’s nothing better than a Chicken Tender Dinner. And these Chicken Planks will be the star of that dinner for you! Add real mashed potatoes and chicken gravy for a meal where everyone comes back for more!

Chicken Planks, cover

Some years ago, I found a southern cooking blog, Southern Plate, by Christy Jordan. I immediately identified with her because she cooks family recipes that have been handed down through generations in her family. At the time, she was working on her first cookbook, “Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family”, which I purchased when it was available. Christy has the gift of truly making all her readers feel like they are part of her family.

Chicken Tenders, anyone?

Everyone likes chicken tenders! When Lynn and I would go to Dixie Cafe, (sadly, now closed), we both would order the “Chicken Tender Dinner”–chicken tenders, mashed potatoes and gravy with another vegetable and cornbread muffins. So, last night, when I decided to make chicken strips, I got Christy’s recipe out for her “Chicken Planks“. This dish is featured on the front cover of her book, and enticed me to try them!

Christy Jordan’s Fried Chicken Planks Recipe . . .

There were a couple of things about Christy’s recipe that I had to change because of what I had in the house vs. what her recipe called for. So, I adapted her recipe a bit:

  • I used chicken tenders instead of boneless chicken breasts
  • Since I had wheat saltines on hand, I used them instead of regular saltines . . . saltines are saltines, right?
  • I didn’t use the Comeback Sauce, which she suggested serving with hers. I made chicken gravy.

Lynn said they were the best chicken tenders he ever had and wanted me to tell  him how I made them:) They were delicious, if I say so myself! And,  they were SO easy! Three ingredients plus the oil you fry them in!

I served my Chicken Planks with Perfect Mashed Potatoes and Chicken Milk Gravy. Add some black eyed peas, Mama’s Jalapeno Cornbread and an ice cream sundae for a truly memorable southern meal.

What would you serve with these Chicken Planks?


Chicken Planks (Chicken Tenders)

Shared on Meal Plan Monday, Tasty Tuesdays, Wonderful Wednesday Blog Hop,

Chicken Planks, aka Chicken Tenders
Prep Time
10 mins

Adapted from Christy Jordan's "Chicken Planks" recipe, these are as good as or better than chicken tenders you buy in the restaurants! Try them . . . you'll like them!

Course: Main Course
Cuisine: American
  • 8 Chicken tenders
  • 2 eggs
  • 1 sleeve saltine crackers
  • Vegetable oil to fry in
  1. Pour oil in a large skillet about 1/4 inch deep. Heat over medium heat. You can check to see if the temperature is right by sticking the handle of a WOODEN spoon upright in the hot oil. If it sizzles, the oil is ready.

  2. Wash chicken tenders. Place on a paper towel to dry and absorb excess water.

  3. Place eggs in a shallow bowl and beat. Set aside.

  4. Crush crackers. (You can either place them in a large zip-top bag and crush with a rolling pin, or put them in a food processor. I put mine in a food processor.) Pour into a bowl shallow enough to dip the chicken in.

  5. Take each chicken tender and dip in the beaten egg, then in the crushed crackers. Be sure they are coated completely with the cracker crumbs before placing in the hot oil.

  6. Drop tenders into the hot oil. Cook, turning once, over medium heat until browned on both sides. Watch carefully. You don't want them to burn!

  7. Drain cooked chicken tenders on paper towels.

  8. Serve hot with mashed potatoes and country white or chicken gravy.

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