CopyCat Long John Silver’s Chicken
Introduction
Craving that crispy, golden-battered chicken from Long John Silver’s but don’t want to head out? This CopyCat Long John Silver’s Chicken recipe delivers the same light, crunchy coating and tender, juicy chicken right from your own kitchen. With simple pantry ingredients and a few easy steps, you can recreate this fast-food favorite at home and impress your taste buds!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken tenders (or chicken breasts cut into strips)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Batter:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 1 cup cold water (adjust slightly for consistency)
For Frying:
- Vegetable oil for deep frying
Instructions
- Prepare the Chicken: Pat chicken pieces dry with paper towels. Season lightly with salt and pepper. Set aside.
- Make the Batter: In a mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, onion powder, and paprika. Gradually whisk in cold water until the batter is smooth and slightly thick — it should coat the back of a spoon.
- Heat the Oil: Pour enough vegetable oil into a deep fryer or large skillet to cover the chicken pieces completely. Heat oil to 350°F (175°C).
- Coat and Fry: Dip each chicken strip into the batter, letting the excess drip off. Carefully lower into the hot oil. Fry in batches for 4–6 minutes or until golden brown and cooked through.
- Drain and Serve: Remove from oil and place on paper towels to drain. Serve hot with tartar sauce, honey mustard, or your favorite dipping sauce.
Description
This CopyCat Long John Silver’s Chicken captures everything you love about the restaurant classic — crispy, airy batter, juicy white meat, and that irresistible crunch in every bite. The secret lies in the combination of baking powder, baking soda, and cornstarch, which makes the coating light yet perfectly crisp. It’s a fun, nostalgic dish that brings restaurant-style flavor to your table.
Tips
- Keep the batter cold for the crispiest coating. If it gets warm, chill it briefly in the fridge before dipping the chicken.
- Don’t overcrowd the pan — fry in small batches for even cooking and crispiness.
- For extra flavor, marinate the chicken in buttermilk for 30 minutes before coating.
- Use a thermometer to maintain oil temperature; dropping too low will make the coating soggy.
- Leftovers? Reheat in an air fryer for 3–5 minutes to restore crispness.
Correction
- If your batter turns out too thick — add a tablespoon of cold water at a time until smooth.
- If it’s too thin — whisk in a tablespoon of flour until it reaches a pancake-like consistency.
- If your coating slides off — make sure the chicken is dry before dipping.
Enjoy
Serve your CopyCat Long John Silver’s Chicken with hush puppies, coleslaw, and fries for the full experience! Every bite delivers that satisfying crunch and flavor you crave. Enjoy the restaurant taste without leaving home — crispy, golden perfection every time!
