Prep Time, Cook Time & Servings
Prep Time: 20 minutes
Marinate Time: 30 minutes (optional but recommended)
Cook Time: 20 minutes
Total Time: About 1 hour 10 minutes
Servings: 4 to 6 generous portions
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Ingredients
For the Chicken:
1 ½ pounds boneless, skinless chicken tenderloins or chicken breasts (cut into 1-inch-wide strips)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 cup buttermilk (or milk with 1 teaspoon lemon juice for substitute)
For the Batter (the famous
Long John Silver’s style airy coating
):
1 cup all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon onion powder
¼ teaspoon paprika
1 ¼ cups cold water (or club soda for extra lightness)
For Frying:
Vegetable oil, canola oil, or peanut oil (enough for deep frying — about 4 cups)
Optional for Serving:
Tartar sauce
Malt vinegar (the authentic restaurant-style condiment)
Lemon wedges
Crispy hush puppies or fries on the side
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Step-by-Step Instructions
Step 1: Prepare the Chicken
Rinse and pat dry your chicken pieces with paper towels.
In a medium bowl, combine the salt, pepper, garlic powder, and paprika. Sprinkle this mixture over the chicken.
Pour the buttermilk over the seasoned chicken and stir gently until each piece is well coated.
Cover and refrigerate for at least 30 minutes — this tenderizes the meat and helps the batter adhere later.
💡 Pro Tip: For ultra-tender, flavorful chicken planks, marinate them overnight in the buttermilk mixture.
Step 2: Make the Signature Batter
In a large mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt, sugar, onion powder, and paprika.
Slowly whisk in the cold water (or club soda) until you have a smooth, pourable batter. The consistency should be similar to pancake batter — slightly thick but not gluey.
Let the batter rest for about 5 minutes to allow the bubbles to settle and the ingredients to combine fully.
🧑🍳 Copycat secret: The combination of baking soda, baking powder, and cornstarch is what gives Long John Silver’s batter that signature light, bubbly, crunchy texture.
Step 3: Heat the Oil
In a deep fryer or large, heavy-bottomed pot, pour in enough oil to submerge the chicken completely (usually 3–4 inches deep).
Heat the oil to 350°F (175°C).
Use a thermometer for accuracy — the correct temperature is essential for crispness without greasiness.
⚠️ Safety Tip: Never overcrowd your pot. Fry in small batches to maintain the oil’s temperature and avoid soggy coating.
Step 4: Batter and Fry the Chicken
Remove the chicken pieces from the buttermilk and let excess liquid drip off.
Dip each chicken strip into the prepared batter, coating completely.
Carefully lower each piece into the hot oil. The batter should immediately bubble and puff up.
Fry 3 to 4 minutes per side, or until golden brown and crisp.
Use tongs or a slotted spoon to remove the chicken, placing it on a wire rack or paper towels to drain.
🔥 Pro Tip: For extra crunch, briefly double-fry the chicken — once for cooking, and again for 30 seconds after resting for a minute.
Step 5: Serve and Enjoy
Arrange your golden, crispy chicken planks on a platter. Serve with malt vinegar, tartar sauce, and a side of fries, hush puppies, or coleslaw — just like the restaurant combo meal.
🍋 Optional finishing touch: Sprinkle a few drops of lemon juice or malt vinegar over the chicken before serving for authentic Long John Silver’s flavor.
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Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an air fryer at 375°F for 3–5 minutes to restore the crispy texture.
Avoid microwaving — it softens the batter coating.
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Chef’s Tips & Tricks
Use club soda or cold sparkling water for the lightest, crispiest batter — the carbonation creates air bubbles that expand during frying.
Don’t skip the cornstarch. It’s the key to that flaky, shattering crust.
Keep everything cold — the batter and chicken should be chilled before frying for best results.
Maintain oil temperature consistently. If it drops below 325°F, the batter will absorb too much oil.
Experiment with seasonings — add a pinch of cayenne or white pepper for a spicier twist.
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Serving Ideas
Serve as Copycat Long John Silver’s Chicken Planks with hush puppies and fries.
Make a crispy chicken sandwich using a toasted bun, lettuce, and tartar sauce.
Use leftovers in wraps or chopped over a crispy chicken salad.
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Frequently Asked Questions
Q: Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, and it’ll still turn out crisp and delicious.
Q: What kind of oil is best for frying?
Canola oil or peanut oil gives the cleanest flavor and high smoke point for deep frying.
Q: Why does my batter fall off the chicken?
Make sure the chicken is patted dry and that the oil is hot enough before frying.
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Final Thoughts
This Copycat Long John Silver’s Chicken recipe brings the fast-food favorite right into your kitchen. With its light, golden coating and juicy tender chicken inside, it’s comfort food perfection. Whether you’re craving nostalgia, preparing a family feast, or hosting a weekend fried-food night, this recipe guarantees that famous crunch and flavor every single time.