Copycat Long John Silver’s Chicken – Crispy, Golden, and Better Than Takeout!
If you grew up near a Long John Silver’s, you probably remember that signature crunch — the golden, crispy batter that somehow made even chicken taste like a seafood lover’s dream. And while the original fast food version might come with a side of nostalgia, this copycat recipe brings that same crispy, flaky coating right into your home kitchen — no drive-thru required.
Whether you loved it as a kid or are just discovering it now, Copycat Long John Silver’s Chicken is the perfect way to satisfy those cravings with simple ingredients and unbeatable flavor.
🍗 What Makes It So Special?
It’s all about the batter.
Long John Silver’s chicken is famous for its light, crispy, almost shatteringly flaky crust. It’s not your typical fried chicken — the batter is more like a tempura, creating a crisp shell that locks in moisture and flavor.
This copycat version gets it just right with the perfect blend of flour, cornstarch, and seasonings, creating that unmistakable crunch you know and love.
🛒 Ingredients You’ll Need
For the chicken:
1 lb boneless, skinless chicken tenders or breasts (cut into strips)
Salt & pepper to taste
Oil for frying (vegetable or canola)
For the batter:
3/4 cup all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon paprika
3/4 cup cold water (add more if needed for thin consistency)
Optional: serve with malt vinegar, tartar sauce, or coleslaw — just like the restaurant.
👩🍳 How to Make Copycat Long John Silver’s Chicken
1. Prep the Chicken
Pat your chicken pieces dry and season lightly with salt and pepper. This helps the batter stick and seasons the meat from the inside.
2. Mix the Batter
In a mixing bowl, whisk together all batter ingredients until smooth. The consistency should be thin and pourable, like pancake batter — this is key to getting that light, crispy crust.
3. Heat the Oil
Heat about 2 inches of oil in a deep skillet or fryer to 350°F (175°C). Make sure the oil is hot enough — too cool, and your chicken will absorb oil instead of crisping up.
4. Fry the Chicken
Dip each chicken piece into the batter, let the excess drip off, then carefully place into the hot oil. Fry in batches for about 3–4 minutes per side, or until golden brown and fully cooked through.
Drain on a wire rack or paper towels. (Pro tip: a wire rack keeps them crispier.)
🍽️ Serving Suggestions
