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Copycat Long John Silver’s Chicken
If you’ve ever craved the crispy, golden chicken from Long John Silver’s, you’re not alone. That light, airy, crunchy coating and juicy chicken inside is pure comfort food. The good news is—you can recreate that famous flavor right at home with this Copycat Long John Silver’s Chicken recipe. It delivers the same satisfying crunch and savory taste without needing to leave your kitchen.
Why This Copycat Recipe Works
The secret to Long John Silver’s style chicken is the batter. Instead of using breadcrumbs, this recipe relies on a seasoned flour and cornstarch batter that creates a light, crispy crust when fried. The carbonation from baking powder helps give that airy, flaky texture that makes each bite irresistible.
Ingredients
- • 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- • 1 ½ cups (190 g) all-purpose flour
- • ½ cup (60 g) cornstarch
- • 1 teaspoon baking powder
- • 1 teaspoon salt
- • ½ teaspoon black pepper
- • ½ teaspoon paprika
- • ½ teaspoon garlic powder
- • ½ teaspoon onion powder
- • 1 cup (240 ml) cold water
- • Vegetable oil for frying (about 3–4 cups / 700–900 ml)
Step-by-Step Instructions
Start by cutting the chicken into long strips, similar to tenders. Pat them dry with paper towels and set aside while you prepare the batter.
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and onion powder. Slowly pour in the cold water while whisking until you get a smooth, thick batter. It should coat the back of a spoon but still drip slowly.
Heat the oil in a deep skillet or pot over medium-high heat to about 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a bit of batter—if it sizzles and floats, it’s ready.
Dip each piece of chicken into the batter, letting the excess drip off. Carefully place the chicken into the hot oil. Do not overcrowd the pan—fry in batches if needed.
Fry the chicken for about 4–6 minutes per side, or until the coating is golden brown and the chicken is fully cooked inside. Use tongs to flip gently.
Once cooked, remove the chicken and place it on a wire rack or paper towels to drain excess oil. Repeat with the remaining pieces.
Serving Suggestions
Serve your Copycat Long John Silver’s Chicken with classic sides like coleslaw, fries, corn on the cob, or hushpuppies. It also pairs perfectly with tartar sauce, honey mustard, or a squeeze of fresh lemon.
Helpful Tips
For extra crispiness, make sure your oil stays hot. If the temperature drops too low, the batter will absorb oil and become greasy instead of crispy.
If you want to add a little spice, mix in a pinch of cayenne pepper or chili powder to the batter.
Why You’ll Love This Recipe
This homemade version gives you full control over the ingredients while still delivering the taste and texture you love. It’s fresher, customizable, and just as satisfying as the restaurant version—maybe even better.
Final Thoughts
Copycat Long John Silver’s Chicken is the perfect way to bring fast-food flavor into your home kitchen. Crispy on the outside, juicy on the inside, and packed with comforting flavor, this recipe is sure to become a favorite in your household. Once you try it, you’ll never need to wait in line again.
Q & A
Can I bake this instead of frying?
You can, but it won’t be as crispy. Frying is what gives the signature texture.
Can I use fish instead of chicken?
Yes! This batter works great for cod or pollock too.
How do I store leftovers?
Store in the fridge up to 3 days and reheat in the oven or air fryer for best crispiness.