Copycat Long John Silver’s-Style Fried Chicken

This copycat recipe recreates the light, crispy, fast-food style batter and tender chicken pieces similar to Long John Silver’s chicken planks or tenders.

Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts or tenders, cut into strips or chunks

• 1 cup buttermilk

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• Oil for frying (canola, vegetable, or peanut oil)

For the Batter:

• 1 cup all-purpose flour

• ¼ cup cornstarch

• 1 tsp salt

• 1 tsp baking powder

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp paprika

• 1 cup cold water (or club soda for extra crispiness)

Instructions

Step 1: Marinate the Chicken

1. Cut chicken into strips or bite-sized pieces.

2. In a bowl, mix buttermilk, salt, pepper, and paprika. Add chicken, coating well.

3. Cover and refrigerate for at least 1 hour (or up to 4 hours).

Step 2: Make the Batter

1. In a large bowl, whisk together flour, cornstarch, salt, baking powder, garlic powder, onion powder, and paprika.

2. Gradually whisk in cold water (or club soda) until smooth — batter should be thin, like pancake batter.

Step 3: Fry the Chicken

1. Heat oil in a deep pot or Dutch oven to 350–365°F (177–185°C).

2. Remove chicken from buttermilk, letting excess drip off.

3. Dip each piece into batter, coating completely, and let excess drip off.

4. Carefully place into hot oil — do not overcrowd.

5. Fry for 5–7 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.

6. Drain on a wire rack or paper towels.

Step 4: Serve

• Serve hot with lemon wedges, tartar sauce, malt vinegar, or your favorite dipping sauces.

• For a full LJS experience, serve with crumb-coated fries and coleslaw.

📌 Tips for Authentic Taste & Texture

• Keep batter cold — this helps create a crispier coating.

• Double-dip for extra crunch: dip in batter, let drip, then dip again quickly before frying.

• Maintain oil temperature — use a thermometer. Temp will drop when adding chicken; adjust heat to keep it around 350°F.

• For a slightly sweet note (like LJS batter), add 1 teaspoon of sugar to the dry batter mix.

• Use a wire rack to keep chicken crispy after frying — stacking on paper towels can steam the coating.

🥡 Storage & Reheating

• Best eaten fresh.

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat in an air fryer or oven at 375°F until crispy (about 5–8 minutes) — microwaving will make it soggy.

Enjoy your homemade, crispy, fast-food-style chicken without leaving the house! 🍗🔥