This recipe for CopyCat Long John Silver’s Chicken brings you all the savory flavors and satisfying crunch of the original, but with the comfort of making it at home.
Ingredients
Scale:
4 large chicken breasts, cut into strips
1 cup buttermilk
1 teaspoon hot sauce (optional)
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
Vegetable oil (for frying)
Instructions
Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce. Add the chicken strips, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for best results.
Prepare the Batter: In another bowl, mix all dry ingredients: flour, cornmeal, baking powder, garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper. Whisk until well combined.
Heat the Oil: In a large, deep skillet or a heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Dredge the Chicken: Remove the marinated chicken from the refrigerator. Let excess buttermilk drip off, then dredge each piece in the batter mix.
Fry the Chicken: Carefully place a few pieces of battered chicken into the hot oil. Fry for 5-7 minutes or until golden brown and fully cooked.
Drain the Chicken: Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.
