Long John Silver’s Batter (Homemade Crispy Chicken Tenderloins) Recipe

Introduction

This Long John Silver’s style batter creates a crispy, flavorful coating perfect for chicken tenderloins or fish. It’s light, airy, and easy to make, delivering that classic fried texture right at home.

Ingredients

• 1 lb chicken tenderloins
• 3/4 cup flour
• 2 Tbsp cornstarch (or arrowroot powder for Whole30 or Keto)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 3/4 cup water

Instructions

1. Step 1: In a mixing bowl, combine all the dry ingredients and mix thoroughly.
2. Step 2: Gradually add the water, stirring until the batter is smooth and well blended.
3. Step 3: Heat oil in a deep fryer or skillet to a temperature between 360°F and 375°F.
4. Step 4: Dip chicken tenderloins (or fish) into the batter, ensuring they are fully coated.
5. Step 5: Deep fry until golden brown, approximately 3 minutes per side.

Tips & Variations

• For a gluten-free option, use arrowroot powder instead of cornstarch and a gluten-free flour blend.
• Adjust the seasoning by adding paprika or cayenne for a spicy kick.
• Make sure the oil is hot enough before frying to ensure a crisp coating and prevent sogginess.

Storage

Store any leftover fried chicken in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F for 10-15 minutes to restore crispness. Avoid microwaving as it may make the batter soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this batter for fish instead of chicken?

Yes, this batter works wonderfully with fish fillets and will give a crisp, flavorful crust similar to classic fried fish.

What oil is best for frying?

Use oils with a high smoke point such as vegetable, canola, or peanut oil for deep frying to achieve a crisp texture without burning.

Long John Silver’s Batter (Homemade Crispy Chicken Tenderloins) Recipe

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This recipe replicates the classic Long John Silver’s batter, perfect for coating chicken tenderloins or fish to create a crispy, golden fried exterior. The batter combines simple pantry ingredients to achieve a light, crunchy texture that fries up beautifully, making it ideal for home-cooked seafood or chicken dishes.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Fried Chicken
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter Ingredients

• 3/4 cup flour
• 2 Tbsp cornstarch (or arrowroot powder for Whole30 or Keto)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 3/4 cup water

Main Ingredient

• 1 lb chicken tenderloins

Instructions

1. Combine Dry Ingredients: In a mixing bowl, thoroughly combine the flour, cornstarch, baking soda, baking powder, salt, sugar, onion powder, and garlic powder. This ensures an even distribution of leavening agents and seasonings in the batter.
2. Add Water Gradually: Slowly stir in the water to the dry mixture, mixing continuously until you achieve a smooth, well-blended batter with no lumps. The consistency should be thin enough to coat but thick enough to cling to the chicken.
3. Heat Oil: Preheat oil in a deep fryer or heavy skillet to a temperature between 360°F and 375°F. Maintaining this temperature is crucial for crispy and evenly cooked batter.
4. Coat Chicken: Dip each chicken tenderloin thoroughly into the batter, making sure they are fully covered. Let any excess batter drip off before frying to avoid sogginess.
5. Deep Fry: Carefully place the battered chicken in the hot oil. Fry for approximately 3 minutes per side, or until the coating is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F.

Notes

• Use arrowroot powder instead of cornstarch for Whole30 or Keto-friendly versions.
• Maintain consistent oil temperature to avoid greasy or undercooked batter.
• Chicken tenderloins can be substituted with white fish fillets for traditional fish and chips.
• Drain fried pieces on paper towels to remove excess oil before serving.
• Adjust seasoning to taste by adding spices like paprika or cayenne for a flavor twist.

Keywords: Long John Silver’s batter, fried chicken batter, crispy chicken coating, homemade fish batter, southern fried chicken recipe