Introduction

For many, the taste of Long John Silver’s chicken is an irresistible memory. Tender, flavorful, and crispy, this fast-food favorite has a special way of capturing our love for comfort food. But what if you could recreate that same experience right in your own kitchen?

This copycat recipe takes you through the essential steps to create a version that mirrors the beloved original. With a blend of spices, a crunchy coating, and juicy chicken, you’ll soon find that homemade can easily rival your favorite takeout.

Ingredients

1 ½ pounds chicken breast
This will serve as the backbone of the dish. Chicken breast is ideal because of its lean texture, which soaks up flavors well, ensuring each bite is juicy.
1 cup all-purpose flour
Flour acts as the base for your breading. It helps absorb moisture from the chicken and creates a sticky surface for the coating, resulting in a crispy exterior.
1 cup cornmeal
Cornmeal adds a delightful crunch to your chicken. Its coarse texture contrasts beautifully with the softness of the chicken, creating the signature Long John Silver’s bite.
2 teaspoons baking powder
This ingredient is essential for achieving a light and airy breading. Baking powder creates air pockets in the batter, resulting in a fluffy, crispy finish.
2 teaspoons paprika
Paprika contributes a mild sweetness and a touch of color to the chicken. It elevates the flavor profile, offering a hint of warmth without overwhelming the dish.
1 teaspoon onion powder
Onion powder adds depth and an aromatic quality. It enhances the overall flavor with a savory note that works well in tandem with the chicken.
1 teaspoon garlic powder
Garlic powder is a classic seasoning that infuses the chicken with a robust flavor. It helps to round out the other spices and brings a familiar taste to the dish.
1 teaspoon black pepper
Black pepper provides a subtle heat and enhances the savory notes of the chicken. Its bite balances the sweetness of other spices like paprika.
1 teaspoon salt
Salt is crucial for enhancing all the other flavors in the dish. It not only seasons the chicken but also helps bring out the natural flavors of the meat.
1 cup buttermilk
Buttermilk is vital for marinating the chicken, adding moisture and tenderizing it. Its tanginess complements the spices and creates a flavorful base for the breading.
Oil for frying (enough to cover the chicken)
Choosing the right oil allows for even cooking and crispiness. A high smoke point oil like canola or vegetable oil is ideal for frying.

Directions & Preparation

Step 1: Prepare the chicken by cutting it into bite-sized pieces.

Cutting the chicken into uniform pieces ensures even cooking throughout. This step also allows for more surface area, which means more crunch and flavor in every bite.

Step 2: Marinate the chicken in buttermilk for at least 30 minutes.

Marinating in buttermilk tenderizes the chicken while infusing it with flavor. The acidity helps break down proteins, resulting in remarkably juicy chicken once cooked.

Step 3: In a large bowl, combine flour, cornmeal, baking powder, paprika, onion powder, garlic powder, black pepper, and salt.

Mixing the dry ingredients together ensures that all the spices are evenly distributed. This way, every bite of chicken is perfectly seasoned, enhancing the overall flavor.

Step 4: Remove chicken from the buttermilk and dredge each piece in the flour mixture.

Dredging the marinated chicken in the flour mix creates a thick coating that will become crispy during frying. Make sure to coat each piece well, shaking off excess flour to prevent clumpiness.

Step 5: Heat oil in a large skillet over medium-high heat to about 350°F (175°C).

Getting the oil to the right temperature is crucial for achieving the desired crispiness. Too hot, and the coating will burn; too cold, and the chicken will absorb excess oil and become greasy.

Step 6: Carefully add chicken pieces to the hot oil, frying in batches to avoid overcrowding.

Frying in small batches ensures each piece cooks evenly and achieves a crispy finish. Overcrowding can cause the oil temperature to drop, leading to soggy chicken.

Step 7: Cook the chicken for about 5–7 minutes or until golden brown and cooked through.

The chicken should reach an internal temperature of 165°F (74°C). Cooking times may vary based on the size of your pieces, so monitor closely to avoid undercooking or overcooking.

Step 8: Remove the chicken and drain on a paper towel-lined plate.

Draining the fried chicken on paper towels absorbs excess oil, keeping the chicken crispy and not greasy. This is the final touch that enhances the overall eating experience.

Copycat Long John Silver’s Chicken step photo

The Importance of Double Dipping

For an extra-crispy texture, consider double-dipping your chicken pieces. After the initial dredging in the flour mixture, dip the chicken back into the buttermilk and re-coat it in the flour mix. This technique creates a thicker crust that’s delightful to bite into, capturing even more seasoning and crunch.

Choosing the Right Oil for Frying

Not all oils are created equal when it comes to frying. Opt for oils with a high smoke point, such as vegetable or peanut oil, to prevent smoking and ensure a clean flavor. This choice not only affects the taste but also the texture, giving you that perfect crispiness that is essential for this dish.

Experimenting with Seasonings for Custom Flavor

While the suggested seasonings are designed to replicate the classic flavor, feel free to get creative. Adding a pinch of cayenne for heat, or some dried herbs like oregano can elevate the flavor even further. This dish is a canvas, and you can tailor it to suit your personal taste.

FAQs

What can I do if the coating is too thick?

If the coating ends up too thick, try using less flour or whisking the seasoning into the flour better to ensure even distribution.

Is it possible to use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a richer flavor. Just be mindful of the cooking time since they may take longer to cook through.

What if the chicken turns out bland?

If your chicken lacks flavor, consider adjusting the salt and seasonings in the dry mixture. Taste testing the marinade can also ensure enough seasoning before breading.

Can I adjust the spiciness of the recipe?

Absolutely! Adjust the paprika and pepper levels to cater to your preferred spice level. Adding chili powder can increase the heat if desired.

How do I know when the chicken is done cooking?

Use a meat thermometer to check for an internal temperature of 165°F (74°C). Alternatively, the exterior should be a rich golden color.

What’s the best way to ensure my chicken is crispy?

Maintaining the oil temperature and not overcrowding the pan are key factors for crispiness. Drain the chicken on paper towels immediately after frying.

Conclusion

With this copycat Long John Silver’s chicken recipe, you can enjoy the fast-food experience from the comfort of your home. The tender meat combined with the crispy, flavorful coating is sure to impress both family and friends.

Don’t be afraid to experiment with the spices and flavors as you fine-tune your recipe. Cooking is as much about personal preference as it is about technique, so make this dish your own!

Recipe Card

Print Pin