Last week, I started cooking through the Southern Plate cookbook. If you missed it I explained it here. This week I decided to make chicken planks. This recipe is on Southern Plate so if you want the recipe just click here.
Because I make chicken fingers about once a month, I was hesitant to try a different recipe. Here is a picture of the first few chicken planks I made.
They are…what's the right word….burnt! I took a little too long on the prep work, and my oil got too hot. Just pretend like you didn’t see that.
After that fiasco, I opened up the windows to clear the smoke out, turned the oil down, and kept cooking. (I’m not joking. I really did have to open the windows…in January!) Here’s the finished product.
Aren’t they pretty? (Just ignore the ones in the back.) I know they look good, but the main question is, “How did they taste?” Brandon is a very picky eater, and he only eats Chickfila chicken. He has never eaten my chicken fingers, but when I put these chicken planks in front of him, he ate them right up with no fussing. Success! This is now my go to chicken recipe.
I also made comeback sauce to go with the chicken planks. I was alarmed by how much pepper this recipe used, but it really just adds to the flavor and not to the heat. Shad and I really liked it. You can find that recipe here.
By the way, we ate the burnt chicken planks, and even they were good.