Hey there, y’all! So guess what we’re cookin’ up today? Yep-you got it. We’re makin’ that crispy, tasty chicken batter just like the one from Long John Silver’s!
Now I don’t know about you, but sometimes I just gotta have that crunchy chicken, like the Long John Silvers Breading. You know, the kind that makes a little crunch sound when you bite it? Mm-hmm, that’s the one. But guess what? We can make it right at home. And it’s gonna taste even better!
So go on and grab your chicken, grab your bowl, and let’s do this thing together. It’s easy, it’s fun, let’s try Long John Silvers Chicken Batter Recipe.
What so Special About Long John Silvers Chicken Batter?
This chicken is everything you love about comfort food. It’s crispy on the outside, juicy on the inside, and the batter? Oh, baby, it’s light, bubbly, and full of that classic fast-food flavor-with a homemade twist that takes it over the top.
You’ll taste a bit of garlic, a touch of onion, and that subtle zip from the club soda that keeps the batter airy and perfect.
Ingredients Required for Long John Silvers Chicken Batter Recipe
Here’s the list of Ingredients you’ll need to make this Long John Silvers Chicken Batter
For the Chicken:
- Chicken breast or tenderloin strips
- 1 tsp kosher salt
- ½ tsp black pepper
For the Batter:
- ¼ tbsp baking soda
- ¼ tbsp baking powder
- ¼ tbsp onion powder
- ¼ tbsp garlic powder
- ¼ tbsp white pepper
- 1 tsp kosher salt
- ¼ tsp paprika
- 2 tbsp cornstarch
- ¾ cup cold club soda
Neutral oil for deep frying
Kitchen Utensil You’ll Need
- Mixing bowls and Whisk or fork
- Deep frying pan or Dutch oven
- Cooking thermometer and Tongs
- Paper towels and a wire rack for draining
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Total Time: 20 minutes
Yield: Serves 4 hungry folks
Copycat Long John Silvers Chicken Batter Recipe
Simply follow the steps given below to make your Long John Silvers Chicken Batter at home
1. Season the Chicken
Pat your chicken dry and season both sides with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Keep it simple-this is just to build a good base before the batter takes over.
2. Mix Up the Batter
In a mixing bowl, combine the following: ¼ tbsp each of baking soda, baking powder, onion powder, garlic powder, and white pepper, 1 tsp kosher salt, ¼ tsp paprika, 2 tbsp cornstarch, Mix it all up till it looks even and smooth.
3. Heat the Oil
Pour oil into your pan or fryer and heat it to 350–360°F (175–182°C). Use a thermometer if you have one-this part is important for that perfect crunch!
4. Add the Club Soda
Right before you’re ready to fry, pour in the cold club soda and gently whisk. You want a slightly lumpy, bubbly batter-don’t overmix it. The bubbles from the soda are what make this batter next-level crispy.
5. Batter & Fry
Dip your chicken strips in the batter. Let the excess drip off, and then gently lay them in the hot oil. Don’t crowd the pan-give them space to get golden and crisp! Fry each piece for about 3 minutes per side, flipping once, until beautifully golden brown.
6. Drain & Rest
Place the cooked chicken on a wire rack or paper towel-lined plate to drain. Let it rest just a bit so it stays crispy and delicious.
Some Tasty Ways To Customize and Serve This Long John Silvers Chicken Batter
1. Chicken Planks & Homemade Fries
We’ve done this one more times than we can count. Whip up a batch of hand-cut fries, sprinkle on some seasoned salt, and boom-instant drive-thru vibes without ever leaving the house. We even throw in a slice of lemon and a side of tartar sauce just for fun.
2. Make It a Southern-Style Chicken Sandwich
Y’all, stack that crispy chicken on a soft brioche bun with pickles and a swipe of spicy mayo-heaven. Add some shredded lettuce if you’re feeling fancy. It’s crispy, juicy, and a total crowd-pleaser.
3. Serve with Coleslaw and Hushpuppies
This combo right here? Classic. Creamy coleslaw cuts through the crunch of the chicken, and hushpuppies just complete the plate. We make this when we want that full-on fish fry experience (minus the fish).
4. With Macaroni & Cheese on the Side
Oh yes, this is comfort food at its finest. That cheesy, gooey mac pairs so well with the crispy crunch of the chicken. We’ve even tucked a few chicken bites into the mac once or twice-no regrets.
5. On Top of a Waffle – Chicken & Waffles, Baby!
If you’ve never tried this, fix that today. A hot waffle, a drizzle of maple syrup, and a crispy chicken plank on top? Don’t knock it till you try it-it hits every craving at once: salty, sweet, crunchy, and soft.
6. With a Simple Garden Salad
Sometimes we try to balance things out, and throwing a couple chicken planks on a big ol’ salad works perfectly. A honey mustard dressing ties it all together. It’s like being healthy… with benefits.
7. Wrapped in a Tortilla – Chicken Wrap Style
We’ve wrapped these chicken strips up in flour tortillas with lettuce, tomato, cheese, and ranch dressing, and let me tell you-it’s the perfect lunch. Easy to pack, great for leftovers, and kid-approved.
8. Dipped in Honey Mustard, Ranch, or Buffalo Sauce
These chicken planks were made for dunking. We keep a trio of sauces on the table and let everybody go wild. Sometimes we even toss a few in buffalo sauce for a spicy twist. Real messy, real good.
9. With Corn on the Cob and Long John Silver Green Bean
This combo brings serious backyard BBQ vibes. We usually pull this one out in the summer, sitting outside, watching the kids play, and biting into a meal that just feels like home.
10. On a Party Platter with All the Fixins’
We’ve made a big batch of these for parties-laid them out with toothpicks, dipping sauces, mini rolls, and sides. They disappear so fast. Perfect for game day, birthdays, or just “we felt like being extra” days.
Some Tips on This Long John Silvers Chicken Batter Recipe
1. Keep That Club Soda Cold!
Cold club soda makes the batter super light and crispy. Don’t let it sit out-keep it in the fridge until you’re ready to mix!
2. Don’t Skip the Cornstarch
That little bit of cornstarch helps make the batter extra crunchy. It’s magic, y’all!
3. Season That Chicken First
Give your chicken a little love before the batter. Salt and pepper make a big difference in the taste.
4. Use a Thermometer If You Have One
Try to keep your oil around 350°F. Too hot? It’ll burn. Too cold? It’ll get soggy. Just right is crispy and golden!
5. Batter Right Before Frying
Don’t batter the chicken too early. Dip it right before it hits the oil so it stays bubbly and perfect.
6. Don’t Crowd the Pan
Give your chicken space! If you put too many pieces in at once, they won’t cook right.
7. Let It Drip First
After you dip the chicken in batter, let the extra drip off. That way, the crust won’t be too thick or soggy.
8. Drain on a Wire Rack
If you can, use a wire rack instead of paper towels. It keeps the bottom from getting soft. Gotta keep that crunch!
9. Want Extra Crunchy Bits?
Drip a little extra batter into the oil when you fry. Those little bits get crispy and are so fun to eat!
10. Eat While It’s Hot
This chicken is best when it’s fresh out the fryer. Golden, crispy, and oh-so-good-don’t wait too long to dig in!
How to Store and Reheat Long John Silvers Chicken Batter
If you’ve got leftovers (which I doubt), let them cool completely. Store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to keep that crunch alive-no microwaves here, folks!
Long John Silvers Chicken Batter Recipe
Ingredients
- Chicken breast or tenderloin strips
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tbsp baking soda
- ¼ tbsp baking powder
- ¼ tbsp onion powder
- ¼ tbsp garlic powder
- ¼ tbsp white pepper
- 1 tsp kosher salt
- ¼ tsp paprika
- 2 tbsp cornstarch
- ¾ cup cold club soda
- Neutral oil for deep frying
Instructions
- Pat your chicken dry and season both sides with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Keep it simple-this is just to build a good base before the batter takes over.
- In a mixing bowl, combine the following: ¼ tbsp each of baking soda, baking powder, onion powder, garlic powder, and white pepper, 1 tsp kosher salt, ¼ tsp paprika, 2 tbsp cornstarch, Mix it all up till it looks even and smooth.
- Pour oil into your pan or fryer and heat it to 350–360°F (175–182°C). Use a thermometer if you have one-this part is important for that perfect crunch!
- Right before you’re ready to fry, pour in the cold club soda and gently whisk. You want a slightly lumpy, bubbly batter-don’t overmix it. The bubbles from the soda are what make this batter next-level crispy.
- Dip your chicken strips in the batter. Let the excess drip off, and then gently lay them in the hot oil. Don’t crowd the pan-give them space to get golden and crisp! Fry each piece for about 3 minutes per side, flipping once, until beautifully golden brown.
- Place the cooked chicken on a wire rack or paper towel-lined plate to drain. Let it rest just a bit so it stays crispy and delicious.
Video
Notes
Common Queries on This Long John Silvers Chicken Batter Recipe
Here, we’ve got you covered with some common questions about the Long John Silvers Chicken Batter that people often ask.
1. What is Long John Silver’s batter made of?
From our experience recreating it at home, the classic Long John Silver’s-style batter is made with a mix of flour, cornstarch, baking soda, baking powder, and seasonings like onion powder, garlic powder, white pepper, and paprika. The real trick, though, is using cold club soda. That’s what gives the batter those signature bubbles and a super light, crispy texture when it fries up. Trust us-it makes a huge difference!
2. Does Long John Silver’s use the same batter for fish and chicken?
Yep, they sure do-and we do too when we’re making it at home. The same light, golden batter coats both the fish and the chicken. The magic’s in the batter, not the protein. The flavor holds up perfectly on both, so if you want to try it with fish, just follow the same steps and get frying!
3. What are the crumbs called at Long John Silver’s?
Ahh, the crunchies! Some folks call ’em “crumbs,” but we call ’em golden treasures. Those little crispy batter bits that float off while frying-yeah, we love ’em. We even purposely drip a little extra batter into the oil just to make more of them. You can scoop them out, drain ’em, and sprinkle them right over your plate for that full Long John Silver’s experience.
4. Can I use water instead of club soda for the Long John Silvers Chicken Batter?
You can, and we’ve tried it. Cold water works, but cold club soda makes it way crispier. The carbonation helps puff up the batter when it hits the hot oil, giving it that signature light and airy crunch. If you’ve got it, use it. If not, cold water will still do the job just fine.
5. What kind of oil should I use for frying?
We usually go with canola or vegetable oil because they have a high smoke point and a neutral flavor. Peanut oil works great too if you want something extra clean-tasting and golden. Just make sure your oil gets to 350–360°F for the perfect fry.
6. Can I make the batter ahead of time?
We don’t recommend it. From our experience, this batter is best when it’s mixed right before frying. If you let it sit too long, it loses that bubbly texture and your chicken won’t be nearly as crispy. So mix it fresh and keep your club soda cold till you’re ready to dip!
7. Why is my batter falling off the chicken?
Oof-we’ve had that happen too. Usually it means your chicken was too wet or the oil wasn’t hot enough. Make sure to pat the chicken dry before seasoning and battering it, and always let the excess batter drip off before frying. Also, don’t crowd the pan-give each piece some space to crisp up nicely.
8. Can I air fry this instead of deep frying?
Look, we love our air fryer-but this one? This is a deep-fry recipe through and through. The batter is wet and needs hot oil to puff and crisp the right way. Air frying won’t give you that same restaurant-style crunch. If you’re craving that authentic Long John Silver’s texture, deep frying is the move.
9. How do I keep the chicken crispy after frying?
We always place the cooked chicken on a wire rack over a baking sheet instead of paper towels. That way, the heat and steam can escape without making the bottom soggy. If you’re cooking in batches, pop them in a warm oven (about 200°F) to keep them hot and crispy until serving.
10. Can I double the recipe for a crowd?
Absolutely-we do it all the time. Just make sure to mix the batter in batches so it stays fresh and bubbly. Also, use a big enough frying pot and don’t overload it. Fry in small batches to keep the oil temperature steady and the chicken golden and crisp.
And there you have it-better than Long John Silver’s chicken planks, made right in your kitchen. No dried-out takeout, no mystery oil-just straight-up homemade love. Perfect for game day, family night, or just treating yourself to something crunchy and comforting.
Try it out, share it with your people, and if you liked this one, hit that save button or print it out for your recipe binder. Cooking at home ain’t just cheaper-it’s better. Until next time, keep that oil hot and those plates full, family!
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Thank you for this amazing recipe! I cooked it for my partner, and they were so impressed. The seasoning was perfect, and everything came together easily. I especially appreciated the tips you gave along the way they made a big difference!