CopyCat Long John Silver’s Chicken

This CopyCat Long John Silver’s Chicken (or fish!) captures that legendary “lacey” and airy crunch that defines the classic fast-food favorite. The secret is the combination of cornstarch and cold club soda—the carbonation acts as a leavening agent that makes the batter puff up instantly when it hits the hot oil. It creates a light, golden shell that seals in the juices of the chicken or fish without feeling heavy or oily.

Long John Silver’s CopyCat

Ingredients:

How To Make Long John Silver’s CopyCat:

Step 1: Whisk the Dry Base In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and sugar. This ensures the leavening agents and seasonings are evenly distributed so every bite of the crust is flavorful.

Step 2: The Club Soda Trick Slowly pour the cold club soda into the dry mixture.

Tip: Stir gently and stop as soon as it’s mostly combined. Small lumps are perfectly fine! If you overmix, you’ll knock out the bubbles from the soda, and your batter will turn out flat and chewy instead of light and crispy.

Step 3: Prep the Protein Pat your chicken tenders or fish fillets very dry with paper towels. If they are damp, the batter will “slide” off during frying, leaving you with naked spots.

Step 4: The Dip and Fry Heat your oil to 350°F. Dip each piece into the batter, let the excess drip off for a second, and carefully lower it into the oil. Fry for 4/6 minutes until the exterior is a deep, honey-gold color.

Step 5: Drain and Serve Place the fried pieces on paper towels or a wire rack for a minute to drain. Serve immediately while the crust is at its peak crunch.