Can I use a different kind of beer?

Absolutely! Any light lager or pale ale will work just fine, and non-alcoholic beer does the trick too. If you prefer, club soda or sparkling water makes a great alcohol-free substitute, providing the same lightness in the batter.

How do I know when the chicken is cooked through?

The safest way is by checking the internal temperature—165°F is the magic number. The coating should be deep golden and crisp, and the juices should run clear.

What if I don’t have Louisiana Chicken Fry Batter Mix?

No problem! Substitute with your favorite seasoned flour or another brand of chicken fry mix. You can even use a simple combo of flour, a pinch of cayenne, and a little extra salt and pepper for flavor.

Can I bake these instead of frying?

While you can try baking, you won’t get that signature shatteringly crispy crust. If you’re looking for a lighter version, try air frying instead for excellent results—just spray the battered tenders generously with oil and cook until golden.

CopyCat Long John Silver’s Chicken Recipe

Description

This CopyCat Long John Silver’s Chicken recipe perfectly replicates the famous crispy, flavorful coating of the restaurant favorite. Utilizing a seasoned flour mix and a beer batter for extra crunch, these golden chicken tenders are deep-fried to achieve that signature texture and taste at home. Perfect for a snack or main course, this recipe ensures juicy chicken inside with a delightful crunchy exterior.

Ingredients

Units Scale

Chicken

1 lb chicken tenders

Flour Mix

3/4 cup all-purpose flour
1 tbsp cornstarch
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp kosher salt
1 tsp white sugar
1/4 tsp garlic powder

Beer Batter

1 (8 oz) can of beer
1 package Louisiana Chicken Fry Batter Mix

Cooking Oil

8 cups vegetable oil, for frying

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Instructions

Prepare the Flour Mix – In a medium bowl, combine the flour, cornstarch, baking soda, baking powder, kosher salt, white sugar, and garlic powder. Whisk well to ensure all ingredients are evenly mixed. Set aside for dredging the chicken tenders later.
Make the Beer Batter – In another medium bowl, whisk the 8 oz can of beer together with the Louisiana chicken fry batter mix until you have a smooth batter. Set this aside for the dipping step.
Heat the Cooking Oil – Pour 8 cups of vegetable oil into a heavy pot. Heat the oil on the stovetop until it reaches a temperature of 360-375°F (182-190°C). Use a thermometer to monitor the temperature for best results.
Dredge the Chicken – Take each chicken tender and dredge it thoroughly in the prepared flour mix, ensuring every piece is evenly coated.
Dip in Beer Batter – After dredging, dip each floured chicken tender into the beer batter mixture, coating it completely. Let any excess batter drip off.
Fry the Chicken – Carefully transfer the battered chicken tenders into the hot oil, working in batches if necessary to avoid overcrowding. Fry each batch for about 4-5 minutes, or until the chicken is golden brown and cooked through.
Drain and Serve – Once cooked, remove the chicken tenders from the oil and drain on a wire rack or paper towel-lined plate. Serve hot and enjoy the signature crispy coating.

Notes

Maintain oil temperature between 360-375°F for best results.
Do not overcrowd the pot to prevent oil temperature from dropping.
Let chicken rest on a wire rack after frying for maximum crispiness.
Pair with favorite dipping sauces for extra flavor.
Chicken tenders can be patted dry before dredging for better coating.

Nutrition

Serving Size: 1/4 recipe (about 2-3 tenders)
Calories: 460
Sugar: 1g
Sodium: 1200mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 29g
Cholesterol: 85mg