CopyCat Long John Silver’s Chicken

This CopyCat Long John Silver’s Chicken recipe captures everything people crave about the iconic fast-food favorite — the ultra-crispy, golden batter that shatters with each bite, wrapped around juicy, tender chicken tenders or fish fillets. It’s the kind of comfort food that evokes nostalgic memories of seaside fish shops and family dinners shared over a platter of freshly fried goodness.

What makes this recipe special is its scientifically balanced batter — a blend of flour, cornstarch, and baking powder brought to life with icy club soda, creating microscopic air pockets that fry into the ultimate light and crunchy coating. Every piece delivers a delicate, crisp exterior while locking in the natural juices of the chicken, ensuring it stays flavorful and moist inside.

Recreating this restaurant classic at home gives you full control — from choosing your protein and oil to frying it fresh for the ultimate crunch. Paired with a squeeze of lemon or your favorite dipping sauce, this dish transforms any meal into a crispy, golden celebration of comfort and nostalgia.

Why People Will Love CopyCat Long John Silver’s Chicken Recipe

Crispy, golden perfection: The batter delivers that irresistible crunch — light, airy, and shatteringly crisp — just like the signature coating from Long John Silver’s.

Juicy and tender inside: Beneath the golden shell, the chicken stays moist, flavorful, and perfectly cooked — no dryness, just pure comfort in every bite.

Authentic fast-food flavor at home: This recipe captures the same nostalgic taste of the beloved restaurant favorite, but with fresher ingredients and no shortcuts.

Customizable and versatile: Whether made with chicken tenders or mild white fish, the batter adapts beautifully — ideal for weeknight dinners or crowd-pleasing weekend feasts.

Satisfying yet simple: With pantry staples and an easy mixing method, this recipe turns an ordinary meal into something indulgent and restaurant-worthy without extra effort.

Family-friendly indulgence: Loved by both kids and adults, it brings back memories of classic fried food joints — warm, familiar, and joyfully messy in the best way.

Perfect for sharing: It’s a recipe meant for gathering — serve it hot and watch it disappear fast, surrounded by laughter, dipping sauces, and golden crumbs on every plate.

Key Ingredients:

All-purpose flour & cornstarch: This duo forms the essential base for the batter — flour provides structure while cornstarch creates that signature delicate, crispy finish that almost shatters when you bite into it.

Cold club soda: The secret weapon for an ultra-light texture — its carbonation introduces tiny air bubbles into the batter, making the coating puff up beautifully when fried.

Baking powder: Adds lift and volume, ensuring the crust isn’t heavy or greasy but perfectly golden and airy.

A touch of sugar and salt: This balance of sweet and savory enhances the overall flavor — the sugar promotes caramelization for that gorgeous color, while salt rounds out every bite.

Chicken tenders or white fish fillets: The protein choice defines the soul of the dish — tender chicken or mild, flaky fish both soak up the flavor of the batter and stay juicy inside.

High-quality frying oil: Using a neutral oil with a high smoke point (like canola or vegetable oil) ensures clean, even frying — locking in flavor without overpowering it.

Expert Tips:

Keep your club soda ice cold.

The carbonation and temperature are critical — cold soda prevents gluten overdevelopment and helps the batter puff up light and crisp. If the soda warms up, the bubbles disappear, and you’ll lose that signature airy crunch.

Mix the batter just before frying.

Don’t prepare it too early — the baking powder and carbonation begin reacting immediately. For best results, whisk it right before dipping the chicken so it stays active and bubbly.

Avoid overmixing.

A few small lumps are fine. Overworking the batter releases gluten from the flour, which can make the coating tough instead of delicate. The goal is a smooth yet slightly textured mixture.

Pat the chicken completely dry.

Any moisture prevents the batter from adhering properly and causes splattering in the hot oil. Blot each piece with paper towels before dipping.

Maintain oil temperature around 350°F (175°C).

Use a thermometer — temperature control is everything. Too low, and the chicken absorbs oil and turns soggy; too high, and the crust burns before the inside cooks.

Don’t overcrowd the pan.

Fry in small batches to keep the oil hot and ensure each piece crisps evenly. Overcrowding lowers the temperature and results in greasy, uneven coating.

Let it rest on a wire rack, not paper towels.

Paper towels trap steam, softening the crust. A wire rack allows excess oil to drain while preserving that shatteringly crisp exterior.

Season right after frying.

Sprinkle a little salt while the chicken is still hot so it sticks to the surface — this simple step enhances the flavor instantly.

Use the same batter for fish or vegetables.

This recipe is incredibly versatile — try dipping fish fillets, shrimp, or even onion rings for that same classic Long John Silver’s-style crunch.

Serve immediately.

The beauty of this recipe lies in the contrast — hot, juicy chicken inside and crisp, airy coating outside. It’s best enjoyed fresh from the fryer while the crust still sings with that audible crunch.

CopyCat Long John Silver’s Chicken

Ingredients

For the Signature Batter:

1 cup all-purpose flour — the foundation of the batter, creating a light and crisp coating.

1 tablespoon cornstarch — helps achieve that delicate, flaky crunch characteristic of Long John Silver’s fried chicken.

1 teaspoon baking powder — adds lift and airiness to the batter for a perfectly golden, puffed crust.

1 teaspoon salt — enhances the overall flavor and balances the sweetness of the batter.

1 teaspoon sugar — subtly boosts browning and gives a hint of that signature fast-food flavor.

1 cup cold club soda — the secret ingredient that brings the batter to life, creating tiny air bubbles for an ultra-light, crisp texture.

For the Protein:

Chicken tenders or fish fillets — choose your favorite protein. Tender chicken strips or mild white fish (like cod or haddock) both work beautifully for this recipe.
(Be sure to pat them dry before dipping to help the batter adhere evenly.)

For Frying:

Vegetable oil or canola oil, as needed — use a neutral, high-heat oil suitable for deep-frying.
(You’ll need enough to fully submerge the chicken or fish for even cooking and crispness.)

Instructions

Step 1: Make the Batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and sugar until evenly combined.

Gradually pour in the cold club soda while gently whisking. Mix just until the batter is smooth and slightly airy — avoid overmixing so the coating stays light and crisp. A few small lumps are perfectly fine.

Step 2: Heat the Oil
In a deep fryer or heavy-bottomed skillet, heat oil to 350°F (175°C). Use enough oil to fully submerge the chicken pieces for even frying.

(Tip: Maintaining consistent oil temperature is key to achieving that signature golden, crunchy crust.)

Step 3: Prepare the Chicken

Pat each chicken tender (or fish fillet, if using) dry with paper towels. Removing excess moisture ensures the batter adheres properly and prevents splattering during frying.

Step 4: Batter and Fry

Dip each piece into the prepared batter, letting any excess drip back into the bowl.

Carefully lower the battered chicken into the hot oil, frying in batches to avoid overcrowding the pan.

Fry for 4–6 minutes, turning once halfway through, until golden brown and fully cooked through.
(The coating should be crisp and lightly puffed while the inside remains juicy.)

Step 5: Drain and Serve

Use tongs or a slotted spoon to remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate to drain any excess oil.

Serve hot with your favorite dipping sauces — tartar sauce, honey mustard, or even a squeeze of fresh lemon.

Step 6: Enjoy the Crunch!

Dig in immediately for the best texture — every bite should deliver a shatteringly crisp crust and tender, flavorful meat inside.

Important Notes for Making CopyCat Long John Silver’s Chicken

Use freshly opened club soda for best results.

The carbonation is what gives this batter its signature light, bubbly texture. Flat or old club soda will make the coating dense instead of airy and crisp. Always open a new bottle right before mixing the batter.

Temperature control is everything.

The ideal frying temperature is 350°F (175°C). Keep a kitchen thermometer nearby — if the oil gets too cool, your coating absorbs oil and turns soggy; if too hot, the exterior burns before the chicken cooks through.

Choose the right oil.

Use a neutral, high smoke-point oil such as canola, vegetable, or peanut oil. Avoid olive oil — it can impart bitterness and break down under high heat.

Dry the chicken thoroughly before dipping.

Moisture is the enemy of crispiness. Pat each tender dry with paper towels so the batter adheres evenly and forms that flawless crust.

Do not overmix the batter.

Overmixing activates gluten in the flour, which leads to a tough, chewy coating. Stop whisking as soon as the ingredients come together — a few lumps are ideal.

Work quickly once the batter is ready.

The baking powder and carbonation begin reacting immediately. Dip and fry the chicken soon after mixing to lock in maximum puff and crunch.

Fry in batches for even cooking.

Overcrowding drops the oil temperature and prevents even browning. Cook 3–4 pieces at a time, letting the oil return to temperature between batches.

Drain properly for lasting crispiness.

Skip paper towels — instead, place fried pieces on a wire rack set over a baking sheet. This allows excess oil to drip away without steaming the crust.

Season right out of the fryer.

Add a light sprinkle of salt or your favorite seasoning blend while the chicken is still hot — the heat helps it stick and enhances flavor.

Serve immediately for the best texture.

This recipe shines when enjoyed hot and fresh. The crisp coating softens over time, so serve within 10–15 minutes of frying for that authentic “restaurant-style” bite.

Bonus tip:

For a twist, add a dash of paprika or cayenne pepper to the dry ingredients for a gentle heat, or substitute a bit of beer for club soda for a deeper, malted flavor reminiscent of pub-style fried chicken.

How to Enjoy CopyCat Long John Silver’s Chicken After Cooking

Serve Immediately for Maximum Crunch

This fried chicken is at its absolute best fresh from the fryer — golden, crisp, and audibly crunchy. The delicate batter begins to soften as it sits, so serve it within 10–15 minutes of cooking for that restaurant-style texture.

Pair It with Classic Sides

Recreate the nostalgic fast-food experience by serving it with traditional favorites like coleslaw, hush puppies, seasoned fries, or corn on the cob. These sides add balance — creamy, sweet, or savory — to the chicken’s salty, crispy goodness.

Don’t Skip the Dips

The light batter pairs beautifully with tangy sauces. Try tartar sauce, honey mustard, ranch, or even a spicy aioli for a gourmet twist. A squeeze of fresh lemon adds brightness that cuts through the richness of the fried coating.

Create a Family Platter

Pile the golden tenders high on a large serving platter lined with parchment paper or a cooling rack. Sprinkle with sea salt and fresh herbs like parsley for a touch of color and a restaurant-worthy presentation.

Make It a Combo Meal

Pair your CopyCat Long John Silver’s Chicken with fried fish fillets, using the same batter recipe. Serve both on one plate for a surf-and-turf twist — crispy chicken and golden fish sharing the same flavorful coating.

Reheat the Right Way (If You Must)

Though best fresh, leftovers can be revived:

Preheat the oven to 375°F (190°C).

Place chicken on a wire rack set over a baking sheet (to keep air circulation).

Reheat for 10–12 minutes until hot and crisp again.
Avoid microwaving — it makes the crust soggy and ruins the texture.

Turn Leftovers into New Meals

Don’t let any extra pieces go to waste! Slice leftover tenders and use them in:

Crispy chicken sandwiches with lettuce and mayo on brioche buns.

Wraps with ranch dressing, shredded lettuce, and pickles.

Chicken salads over a bed of greens for a crunchy protein boost.

Balance the Meal

Since this dish is indulgent, pair it with lighter, refreshing sides like cucumber salad, steamed veggies, or lemony slaw. The contrast helps cleanse your palate and lets the fried flavor stand out.

Enjoy with Drinks That Compliment

For an authentic experience, pair your meal with a cold lemonade, iced tea, or even a light beer. The crisp acidity of these beverages cuts through the richness of the fried batter perfectly.

Make It a Gathering Dish

This chicken is made for sharing — serve it at picnics, potlucks, or game-day parties. Its crowd-pleasing crunch and comforting flavor make it a guaranteed favorite at any table.

Nutrition Information

(per serving — based on 1 chicken tender, fried)

Calories: 220 kcal | Total Fat: 13.8 g | Saturated Fat: 2.6 g | Monounsaturated Fat: 6.1 g | Polyunsaturated Fat: 3.4 g | Cholesterol: 55 mg | Sodium: 290–340 mg (depending on seasoning and salt level) | Total Carbohydrates: 8.9 g | Dietary Fiber: 0.3 g | Sugars: 0.8 g | Protein: 15.7 g

Frequently Asked Questions:

How do I make the batter extra light and crispy like the real Long John Silver’s?

The secret lies in cold club soda — the carbonation creates tiny air pockets that make the coating puff and crisp beautifully.

Always mix the batter just before frying and don’t overmix; a few small lumps help retain airiness.

Keep the batter chilled until ready to use, and ensure your oil is at 350°F (175°C) — too hot burns the coating, too cool makes it soggy.

Can I use this same batter for fish or shrimp instead of chicken?

Absolutely! This versatile batter works beautifully for fish fillets (like cod, haddock, or tilapia) and even shrimp.

Just adjust frying time — fish cooks faster (about 3–4 minutes), while shrimp only needs 2–3 minutes.

Always pat your seafood dry before dipping it into the batter to ensure perfect adhesion.

Why does my coating fall off during frying?

This usually happens when the meat is too wet or the oil temperature fluctuates.

Make sure to pat the chicken dry completely before battering.

When frying, don’t overcrowd the pan — adding too much at once drops the oil temperature and makes the coating separate.

How can I make this recipe a little healthier without losing the crunch?

Try air frying the battered chicken at 400°F (200°C) for about 10–12 minutes, flipping halfway through.

Or opt for oven-frying on a wire rack brushed lightly with oil.

You can also use sparkling water instead of club soda and reduce the salt for a lower-sodium version.

What should I serve with this copycat Long John Silver’s chicken?

For a true restaurant-style experience, pair it with crispy fries, coleslaw, and hush puppies.

Add a side of tartar sauce, malt vinegar, or honey mustard for dipping.

For a lighter twist, serve alongside steamed veggies or a fresh green salad to balance the richness.

How do I know the oil is at the perfect temperature for frying?

Use a thermometer — 350°F (175°C) is ideal for a golden, crispy crust.

If you don’t have one, drop a small bit of batter into the oil — it should sizzle immediately and rise to the surface within 2 seconds.

If it browns too quickly, the oil is too hot; if it sinks and barely bubbles, the oil is too cold. Maintaining consistent heat ensures even cooking and prevents sogginess.

Why should I use cold club soda, and can I replace it with something else?

Cold club soda adds carbonation, which releases air bubbles into the batter — these expand in the hot oil, giving the coating that signature flaky crunch.

Always keep it ice-cold, and mix it right before frying to retain carbonation.

If you don’t have club soda, you can use sparkling water or beer for a similar texture and a hint of flavor depth.

How can I prevent the batter from becoming too thick or too thin?

The perfect batter should lightly coat the chicken and drip slowly from a spoon.

If it’s too thick, add 1 tablespoon of club soda at a time to thin it.

If it’s too thin, whisk in 1 teaspoon of flour or cornstarch until it reaches pancake batter consistency.

Avoid overmixing — overworked batter loses its light texture.

How do I keep the chicken juicy on the inside but crisp on the outside?

Use boneless chicken tenders or thinly sliced breast strips — they cook quickly and stay tender.

Don’t overcook — 4–6 minutes in 350°F oil is usually perfect.

After frying, let the chicken rest on a wire rack instead of paper towels. This allows air circulation so the crust stays crisp while the interior stays moist.

What’s the best way to reheat leftovers without losing crispiness?

Avoid the microwave — it makes the coating soggy.

Instead, reheat in a 400°F (200°C) oven or air fryer for 5–7 minutes, flipping halfway through.

To keep the texture perfect, lightly mist with oil before reheating. The result: just as crunchy as freshly fried!