CopyCat Long John Silver’s Chicken

So there I was in my kitchen getting ready to fry up a big old batch of copycat Long John Silver’s chicken for dinner. The oil was heating in my deep fryer. Beer batter whisked up and creamy in the mixing bowl. Then I called the cat in for his evening treat. No cat. Now this is a cat who shows up the second he hears the can opener going.

So I knew something was up. First, I checked the bedrooms. Then the closets and behind the couch. Under the couch. Still couldn’t find that little bugger. And that’s when I heard a tiny muffled meow from somewhere above my head. That little stinker had climbed inside a cabinet above the fridge through a gap I didn’t even know existed. So I dragged a chair over and pulled him out by the scruff. He was all covered with dust bunnies and looking extremely pleased with himself.

Anyways, after the great cat rescue was accomplished, I finally got back to my chicken. It was worth the wait. These copycat Long John Silver’s chicken tenders come out with a bubbly golden crust you remember from that blue and yellow drive-thru window. The beer batter absolutely shatters when you bite into it. And when you hit the juicy chicken underneath, you know it was all worth it. My kitchen smelled like a seaside fish shack on Galveston’s Seawall within 10 minutes.

Scroll to bottom for printable recipe card.

Why do I love CopyCat Long John Silver’s Chicken?

You don’t have to drive across town to that Long John Silver’s by the highway anymore. This copycat tastes pretty darn close to the real thing. The beer batter is the whole trick. Once it hits the hot oil, that batter puffs up and crisps into a craggy golden coating you can hear from across the room. With the secret combo of cold beer and Louisiana Chicken Fry Batter Mix, you can fry up that famous bubbly crust at home anytime.

And cleanup is honestly not bad for fried food. One pot of oil. A couple of mixing bowls. Plus the chicken keeps really well for next-day lunches. Toss the leftovers in the air fryer for a few minutes and they crisp right back up. Bring this into your kitchen and you’ll skip that drive-thru line for good.

Ingredients needed:

• Chicken Tenders

Flour Mix:

• Flour
• Cornstarch
• Baking Soda
• Baking Powder
• Kosher Salt
• White Sugar
• Garlic Powder

Beer Batter:

• Beer
• Louisiana Chicken Fry Batter Mix

Cooking Oil:

• Vegetable Oil

Ingredient Deep Dive

Chicken Tenders

I almost always pick up chicken tenders for this recipe instead of cutting up chicken breasts. The tenders are already the right shape. They cook evenly. And they have that bite-size proportion from the original.

Trim off any little white tendons before you batter them. Those can be chewy and ruin a bite. You can use boneless chicken breasts if that’s what you’ve got. Just slice them into strips about an inch thick. Keep all your pieces close to the same size so they fry at the same rate. Nobody wants one tender done and another still raw.

Beer

I use a plain American lager for this batter. It’s cheap. And the flavor stays in the background. The alcohol cooks off in the hot oil within seconds. So this isn’t a boozy recipe at all. What you’re really after is the carbonation.

Those tiny bubbles lift the batter as it fries and give you that bubbly crust that’s craggy all over. Skip anything hoppy or dark. An IPA will leave a weirdly bitter aftertaste. If your fam doesn’t want beer in the recipe, use lemon-lime soda instead. The bubbles still do their job.

Louisiana Chicken Fry Batter Mix

If you’ve never used Louisiana Chicken Fry Batter Mix, you can find it in the seasoning aisle at most grocery stores. Or in the Cajun section near the boxed jambalaya. This stuff gets you closest to that classic Long John Silver’s flavor profile.

Mostly salty with a peppery edge. Plus a blend of spices that’s tough to copy at home. I’ve tried mixing my own seasoning to fake it. And every time, my homemade version misses something. Just grab a box. Costs maybe three bucks. And one box will last you a few batches.

Cornstarch

Cornstarch in the flour dredge is what separates a good crust from a bubbly one that crackles when you bite into it. The cornstarch keeps the batter from getting heavy or doughy. It also helps the coating shatter against your teeth instead of bending. Don’t skip it. And don’t substitute regular flour for the cornstarch amount.

I tried that once when I thought I was out. And the chicken came out with a soggy coating. Was not happy about that. Sheesh. If you’ve got potato starch on hand, that works as a one-to-one substitute. Same effect, same result.

Step-by-Step Instructions for Making Copycat Long John Silver’s Chicken

Step 1: In a medium mixing bowl, whisk together your flour mix ingredients.

Add the flour and cornstarch to a medium bowl, then add the baking soda, baking powder, kosher salt, sugar, and garlic powder. Whisk it around until the mix looks pale and even. You don’t want little baking soda pockets hiding in there, because they’ll show up later like a bad joke at a party that silences a fun conversation. Set the bowl aside while you get the wet batter going.

Step 2: In another medium bowl, whisk the beer and Louisiana Chicken Fry Batter Mix until smooth.

Pour the beer into another bowl, then whisk in the Louisiana Chicken Fry Batter Mix until smooth. It should look about as thick as pancake batter, with a little foam on top. If it’s too thick to drip from the whisk, add more beer (my husband gave this advice his thumbs up). Too thin? Sprinkle in more mix. Don’t beat it half to death. The bubbles are doing actual work here.

Step 3: Pour about three inches of vegetable oil into a heavy pot or Dutch oven. Heat to 360-375 degrees.

Pour about three inches of vegetable oil into a heavy pot or Dutch oven and heat it to 360-375 degrees. Clip a thermometer to the side if you’ve got one. The oil should look shimmery, almost wavy. Drop in a pinch of flour mix. If it sizzles and floats, you’re ready. If it just sits there looking sad, wait.

Step 4: Dredge each chicken tender in the flour mix first.

Press each chicken tender into the flour mix and turn it over so both sides get coated. Shake off the extra, then dip it into the beer batter. Let the extra batter drip back into the bowl. You want a nice coating, not a heavy blob hanging off. Not that the batter isn’t tasty, but you want some chicken in there too. Move along pretty quick so the batter stays cold and useful.

Step 5: Lower the battered tenders into the hot oil carefully, away from your body.

Lower the battered tenders into the hot oil carefully, always moving them away from your body. Fry three or four at a time so they have room to float around. Cook for 4 to 5 minutes total, flipping once, until the crust turns deep golden and bubbly. First batch comes out, and yep, that’s the smell. Transfer them to a wire rack to drain. Seeing that steam and juice when you tear one in half. Umph. Forget about it.

Pro-Tips & Technique

The oil temperature is the make-or-break detail with this recipe. Too cool and your chicken soaks up oil and turns greasy. Too hot and the batter burns before the chicken cooks through. Aim for 360 to 375 degrees. Keep a candy thermometer clipped to the side of your pot. The oil temp drops fast when you add cold chicken.

Don’t crowd the pot. Fry three or four tenders at a time. No more. Adding too many at once tanks the oil temperature and you’ll end up with soggy chicken.

Drain the chicken on a wire rack set over a sheet pan instead of paper towels. Paper towels trap steam underneath. And the bottom of your crust will go soft. A rack lets air circulate so every side stays crispy.

Serving & Pairing

These tenders go with all the classic fish shack sides. My fam usually wants creamy KFC coleslaw (sorry, Long John Silver’s, but KFC’s is better!) alongside these. The cool tangy crunch is just right against the hot crispy chicken. Baked garlic Parmesan potato wedges are a step up from regular fries. And they bake while the oil heats up. If you want to stretch this into a proper Sunday dinner, add a scoop of creamy baked macaroni and cheese on the side. 

For drinks, a tall glass of raspberry lemonade keeps everyone happy. The tart fruity sweetness cuts right through the fried batter. For the grown-ups, a crisp wheat beer like Blue Moon works because the citrus notes echo what’s already on the plate. Finish the meal with a slice of lemon meringue pie. That bright tangy lemon is a great palate-cleanser after all the fried goodness.

FAQs & Troubleshooting

How do I reheat without losing the crispy crust?

The air fryer is my new BFF these days! A couple minutes is all you need. 

Can I use chicken breasts instead of tenders?

Absolutely. Slice your boneless breasts into strips about an inch thick. Try to keep them close to the same size. Use a meat thermometer to check for 165 degrees in the thickest part.

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