A deliciously tempting recipe for CopyCat Long John Silver’s Chicken that captures the essence of the iconic fast-food staple.
Ingredients
Scale:
2 pounds of boneless, skinless chicken thighs or breasts, cut into strips or bite-sized pieces
1 cup all-purpose flour, sifted for a lighter texture
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 cup buttermilk
Vegetable oil (for deep frying), enough to submerge the chicken pieces, typically about 2-3 quarts
Instructions
Start by cutting your chicken into strips or bite-sized pieces, depending on your preference. This will help ensure even cooking and a delightful bite. Make sure to trim any excess fat for a cleaner finish.
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika. Whisk together until well blended, ensuring there are no lumps for a smooth batter.
Pour the buttermilk into the dry mixture and stir until just combined. The batter should be thick but smooth, clinging nicely to the chicken. It’s okay if there are a few small lumps; overmixing can lead to a tough coating.
In a deep skillet or a deep fryer, heat about 2-3 inches of vegetable oil to 350°F (175°C). A thermometer is helpful here. If you don't have one, you can test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface, creating bubbles.
Dredge each piece of chicken in the batter, ensuring it's fully coated. Allow excess batter to drip off. This step is crucial for achieving the perfect crispy layer.
Carefully place the battered chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C). The coating should be beautifully crisp and light.
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. This will help maintain that crispy texture by removing any excess grease.
