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