The Best Long John Silvers Fish and Chicken Batter Recipe Ever

Crispy, golden-brown seafood dreams start with this long john silvers fish and chicken batter recipe that captures restaurant-quality magic right in your kitchen.

Home cooks have searched for years to replicate these legendary flavors.

The secret lies in creating a perfectly seasoned coating that locks in moisture and delivers irresistible crunch.

Each bite promises a delightful blend of crisp exterior and tender interior that will transport you to your favorite seafood restaurant.

Professional chefs know the importance of balanced seasoning and precise technique.

You can now master this beloved batter with simple ingredients and straightforward steps.

Unleash your inner culinary artist and prepare to impress everyone at your next meal.

How to Make Crispy Fish and Chicken Batter

Step 1: Mix Dry Ingredients

Grab a spacious mixing bowl and toss in flour, cornstarch, baking powder, salt, sugar, baking soda, onion powder, and garlic powder.

Whisk these ingredients together until they’re perfectly blended and no lumps remain.

Step 2: Create Smooth Batter

Pour cold club soda into the dry mixture, whisking continuously to create a silky, lump-free batter.

Keep stirring until the mixture looks smooth and consistent.

Step 3: Let Batter Rest

Allow the batter to sit for a few minutes.

This brief pause helps the ingredients meld together and slightly thicken, creating a more substantial coating.

Step 4: Prepare Coating Station

Set up your dipping station with the batter ready for seafood or chicken.

Ensure each piece gets a complete, even coating by fully submerging the protein in the batter.

Step 5: Fry to Golden Perfection

Heat oil in a deep fryer or heavy-bottomed pan to 350°F.

Carefully lower battered proteins into the hot oil, cooking until they transform into a gorgeous golden-brown color.

For most items, this takes about 3-4 minutes per side.

Step 6: Drain and Serve

Transfer the crispy, golden pieces to a paper towel-lined plate to drain excess oil.

Serve immediately while the coating remains wonderfully crunchy and hot.

Pro Tips for Fish and Chicken Batter

• Refrigerate the mixture for 15-20 minutes to help create a crispier, lighter coating on your fish or chicken.
• Use a thermometer to maintain consistent 350°F oil, preventing greasy or undercooked results.
• Gently tap fish or chicken on the bowl's edge to remove extra batter, ensuring an even, thin layer for maximum crunchiness.
• Let the batter sit for 5-10 minutes before coating to activate ingredients and improve texture.
• Replace wheat flour with gluten-free all-purpose flour blend for a celiac-friendly version of the classic recipe.

Variations for Fish and Chicken Batter

• Gluten-Free Version: Replace wheat flour with rice flour or gluten-free all-purpose flour blend, maintaining the same measurement and mixing technique.
• Low-Sodium Alternative: Eliminate salt and use sodium-free seasoning blends, keeping other ingredients consistent for reduced salt content.
• Vegan Adaptation: Substitute seafood and chicken with tofu, tempeh, or plant-based protein alternatives, using same batter and frying method.
• Herb-Infused Variation: Add dried herbs like thyme, rosemary, or parsley to the dry ingredient mix for enhanced flavor profile without changing core recipe structure.

Serving Suggestions for Fish and Chicken Batter

• Crispy Companion Pairings: Serve with tangy tartar sauce or zesty lemon wedges for a bright flavor boost.
• Meal Melody Maker: Create a classic fish and chips plate with golden french fries and a side of coleslaw for a complete restaurant-style experience.
• Dipping Delight Station: Prepare multiple dipping sauces like honey mustard, ranch, or spicy sriracha mayo to complement the crispy exterior and keep each bite exciting.
• Fresh Finish Touch: Sprinkle fresh chopped parsley or green onions on top for added color and a subtle herbal note that enhances the overall presentation.

How to Store Fish and Chicken Batter

• Store leftover battered fish or chicken in an airtight container for up to 3 days. Place a paper towel at the bottom to absorb excess moisture and prevent sogginess.
• Wrap individual pieces separately in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 1 month to maintain crispy texture and prevent freezer burn.
• Preheat to 375°F, spread pieces on a wire rack over a baking sheet. Bake for 10-12 minutes until crispy and heated through, turning once halfway to ensure even warming.
• Arrange pieces in a single layer, cook at 370°F for 3-4 minutes. Shake basket midway to restore original crunchiness and ensure uniform heating.

FAQs

• Can I use water instead of club soda?

No, club soda helps create a lighter, crispier texture. The carbonation creates air bubbles that make the batter extra crispy and delicate.

• Is this batter suitable for vegetables?

Absolutely! This versatile batter works great for coating vegetables like zucchini, onion rings, and cauliflower. The seasoning adds fantastic flavor to any ingredient.

• How do I keep the batter cold while preparing?

Keep the club soda refrigerated and mix ingredients quickly. A cold batter helps create a crunchier exterior when frying.

• What if my batter becomes too thick?

Simply whisk in a little more cold club soda to thin it out to the right consistency. The batter should be smooth and coat ingredients evenly.

Why Long John Silvers Fish and Chicken Batter Works

• Whip Up Restaurant-Style Delight: Recreate the iconic Long John Silvers crispy coating right in your kitchen, bringing that beloved takeout taste home with minimal effort.
• Master Quick Crowd-Pleaser: Perfect for feeding hungry families or entertaining guests, this versatile batter works brilliantly with both seafood and chicken, guaranteeing satisfied smiles.
• Customize with Ease: Simple pantry ingredients and straightforward steps mean you can jazz up the recipe with personal spice tweaks or experiment with different proteins without complicated techniques.
• Crispy Texture Champion: Achieve that signature golden, crunchy exterior that makes fast-food batter so irresistible, creating restaurant-quality results with basic cooking skills.

Ingredients for Fish and Chicken Batter

• Flour, Cornstarch: Provides the base structure and crispy texture for the batter.
• Baking Powder, Baking Soda: Helps create a light and airy coating with perfect rise.
• Salt, Sugar: Enhances overall flavor profile of the batter.

• Onion Powder, Garlic Powder: Adds depth and savory notes to the batter.

• Cold Club Soda: Creates a light, crisp texture and helps achieve the signature airy coating.

Long John Silvers Fish and Chicken Batter Recipe

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4.9 from 28 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Crispy Long John Silver’s fish and chicken batter brings classic seafood flavors straight from American kitchens to your dining table. Perfectly seasoned and golden-brown, this recipe delivers restaurant-quality crunch that will delight you with its irresistible homemade charm.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 cup cold club soda

Leavening Agents:

• 2 teaspoons baking powder
• 1/4 teaspoon baking soda

Seasonings:

• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

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Instructions

1. Thoroughly mix all dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, cornstarch, baking powder, salt, sugar, baking soda, onion powder, and garlic powder.
2. Gradually stream cold club soda into the dry mixture while whisking continuously to create a silky, lump-free batter.
3. Let the batter rest for 2-3 minutes, allowing it to develop a slightly thicker consistency that will adhere well to proteins.
4. Prepare a deep fryer or heavy-bottomed pot with oil heated precisely to 350°F, maintaining a consistent temperature for optimal frying.
5. Completely submerge each piece of seafood or chicken into the prepared batter, ensuring a thorough, even coating that covers the entire surface.
6. Carefully lower battered proteins into the hot oil, avoiding overcrowding to maintain oil temperature and promote crispy texture.
7. Fry each piece for 3-4 minutes, turning once to achieve a uniform golden-brown color and crisp exterior.
8. Remove fried items using a slotted spoon and place on paper towel-lined plate to drain excess oil and preserve crunchiness.
9. Serve immediately while the batter remains crisp and hot, accompanied by preferred dipping sauces or sides.

Notes

• Keep club soda ice-cold to achieve the lightest, crispiest batter texture possible.
• Ensure oil temperature stays consistent at 350°F to prevent soggy or greasy coating.
• Pat protein completely dry before dipping to help batter adhere perfectly and create maximum crunchiness.
• For gluten-free version, swap wheat flour with rice flour or gluten-free all-purpose blend, maintaining same proportions.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 170 kcal
• Sugar: 1 g
• Sodium: 560 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg