I didn’t tell anyone it was homemade until they were done licking their fingers. The look on their faces? Priceless." Recipe in 💬 ⬇️

 

Why This Recipe Works (The Aim & Key Techniques)

Before diving into ingredients, it helps to understand the principles behind a great copycat:

• Light, crisp batter is achieved by combining flour + cornstarch, using cold carbonated liquid (club soda) to introduce air, and avoiding overmixing.

• Bubbles and lift come from baking soda, baking powder, and carbonation.

• Proper frying temperature ensures the crust cooks quickly without absorbing excess oil.

• Resting & draining on wire rack (not paper towels) keeps the crust crisp.

• Seasoning in the batter (not just on the surface) helps infuse flavor throughout.

Many copycat recipes use ingredients like flour, cornstarch, sugar, salt, baking soda/powder, onion/paprika, and club soda or carbonated liquid as the “secret” crispy medium. Life's A Tomato+3CopyKat Recipes+3CincyShopper+3

In particular, a version from CopyKat uses:

2 lbs chicken tenders
2 cups flour, ¼ cup cornstarch, 2 tsp sugar, salt, baking powder & baking soda, onion salt, paprika, pepper
Club soda as the liquid CopyKat Recipes

That recipe is a solid template.

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Ingredients & Equipment

Below is a robust list (with slight overage) so you can scale or adjust easily.

Ingredients

For the Chicken:

• 2 lbs (≈ 900 g) chicken tenderloins or chicken breast sliced into “planks” / strips

• Salt & pepper (for light seasoning of the raw chicken)

For the Batter & Dry Mix:

• 2 cups all‑purpose flour

• ¼ cup cornstarch

• 2 teaspoons granulated sugar

• 1 teaspoon onion salt (or onion powder + extra salt)

• ½ teaspoon garlic powder

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon paprika

• ¼ teaspoon black pepper

• (Optional tweak) pinch cayenne for slight heat

For the Liquid / Wet Batter:

• Cold club soda (about 16 oz / 1 cup or slightly more)

• (Alternate: you may use cold water + a bit of baking soda, but club soda is preferred for the light texture)

For Frying:

• Vegetable oil, peanut oil, or canola oil (for deep frying), enough to fill your pot so the chicken can float without touching bottom.

• Oil thermometer (very helpful)

For Serving / Finishing:

• Lemon wedges (optional)

• Salt (a light sprinkle immediately after frying to help it stick)

• Dipping sauces (tartar sauce, honey mustard, etc.)

• Wire rack for draining

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Step‑by‑Step Instructions

Here’s the full procedure, with tips and “why” explanations.

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1. Prep & Preheat

1. Pat the chicken tenders dry with paper towels. Dry surfaces help batter cling better.

2. Season them lightly with salt and pepper. (Don’t overdo—most seasoning will come from the batter.)

3. Fill a heavy, deep pot or deep fryer with oil (enough so chicken can float). Preheat oil to about 360–375 °F (182–190 °C). Use a thermometer to maintain temperature.

4. Place a wire rack over a baking sheet or use a wire rack over paper towels, so you can drain fried pieces without steaming the crust.

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2. Mix Dry Ingredients

In a large mixing bowl:

• Combine the flour, cornstarch, sugar, onion salt, garlic powder, paprika, baking powder, baking soda, and black pepper.

• Whisk thoroughly so the ingredients are evenly distributed. This ensures that your crust will be consistent.

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3. Add the Liquid (Club Soda) to Make Batter

• Chill your club soda (cold is better).

• Pour the cold club soda into the dry mix slowly, stirring gently.

• The mixture may foam and bubble—that’s a good sign (carbonation at work).

• Stir just enough to combine; don’t overmix. Leave some small lumps if necessary.

• The batter should be somewhat thick but fluid enough to coat. If too thick, you can add a splash more soda or cold water.

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4. Batter the Chicken & Fry

Battering:

• Working piece by piece, dip chicken into the batter and coat thoroughly.

• Let excess drip off (shake gently).

• (Optional double-coat technique: some versions suggest dredging in flour first, then battering— but for this LJS style, the single wet batter technique is typical. Some copycats double-dip.) Life's A Tomato+1

Frying:

• Carefully lower battered chicken into the hot oil using tongs or a slotted spoon. Don’t overcrowd the pot, or oil temperature will drop.

• Fry for approximately 2–4 minutes per side (depending on thickness) or until golden brown and chicken is cooked through (internal temperature 165 °F / 74 °C).

• Use the “float test”—when pieces float and are golden, they are often done. CopyKat Recipes+1

• Once done, transfer them to your wire rack to drain. Avoid stacking pieces—let crust stay crisp.

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5. Final Touches & Serving

• While pieces are still hot, sprinkle a little salt (or seasoned salt) to help it stick to the surface.

• Serve immediately—freshness is key. The contrast of crunchy crust and juicy inside is best right away.

• Offer lemon wedges, dipping sauces, or sides like fries, coleslaw, hushpuppies, corn, etc.

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Tips, Tweaks & Pro Secrets

To get that next‑level authenticity, use the following ideas:

1. Cold batter is crucial – Cold carbonation helps with lift and prevents the crust from absorbing too much oil.

2. Maintain oil temperature – If oil gets cooler (< 350 °F), crust goes soggy; if too hot (> 380 °F), crust burns prematurely.

3. Don’t overcrowd – Fry in small batches to keep oil temp steady.

4. Use a wire rack – Let the oil drip off but avoid covering or stacking so crust stays crisp.

5. Season after frying – Salt sticks better to hot crust.

6. Experiment with peanut oil – Some copycats suggest that in original LJS locations, peanut oil is used, which has a clean flavor and high smoke point. يوتيوب

7. Make “crispies” – Leftover batter droplets (little flour‑batter bits) fried on their own make crunchy bits that mimic LJS’s “crispy bits.” CincyShopper+1

8. Brining / marination trick – Some Reddit users suspect LJS chicken is brined (salt + MSG + sugar) before battering for extra flavor and texture. Reddit You can try brining pieces for 20–30 minutes in a mild salt + sugar solution before battering.

9. Use fresh club soda – Don’t let the soda go flat. Fresh carbonation = better puff.

10. Serve quickly – The longer the cooked chicken sits, the crust softens.

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Variations & Adaptations

• Fish / Seafood version: This same batter works well for cod, haddock, fish fillets etc. Many copycats use it for both chicken and fish. CopyKat Recipes+1

• Air Fryer or Oven “Fried” version: For a slightly lighter variant, you can try coating chicken and baking or air frying—though you will lose some of the deep-fry crispness.

• Spicy version: Add a pinch of cayenne, or hot pepper powder, or smoked paprika to the dry mix.

• Gluten‑free option: Substitute with a combination of rice flour + cornstarch + a binding agent (though the texture will differ).

• Herbed or flavored batter: Add dried herbs (thyme, oregano) or garlic powder, onion powder variations.

• Serving twist: Use the chicken planks in wraps, sandwiches, or “chicken & fish combo” baskets.

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Troubleshooting Common Problems

Problem	Likely Cause	Fix / Prevention
Coating falls off	Chicken was too wet, or you shook too hard	Pat chicken dry; let excess batter drip off before frying
Greasy chicken	Oil too cool or crowding	Keep oil hot; fry in smaller batches
Crust soggy after a few minutes	Crust not crisped fully; steam trapped	Drain on wire rack; consume quickly
Crust too dark but inside undercooked	Oil too hot or batter too dark	Lower oil temp; watch fat content/sugar in batter
Bland flavor	Under-seasoned batter	Increase salt, onion salt, or seasoning slightly

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Sample Full Recipe (Printable Version)

Copycat Long John Silver’s Chicken Planks

Serves ~4 people

Ingredients:

• 2 lbs chicken tenders or chicken breast strips

• Salt & pepper for initial seasoning

Dry mix:

• 2 cups all-purpose flour

• ¼ cup cornstarch

• 2 tsp sugar

• 1 tsp onion salt

• ½ tsp garlic powder

• ½ tsp paprika

• ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp black pepper

• (Optional) pinch cayenne

Wet mix:

• Cold club soda (≈ 1 cup)

Frying:

• Vegetable / peanut oil

• Wire rack for draining

• Lemon wedges, dipping sauces

Method:

1. Pat chicken dry; season lightly.

2. Preheat oil to ~360–375 °F (182–190 °C).

3. Whisk dry ingredients.

4. Add cold club soda to dry mix, stir gently to combine.

5. Dip chicken into batter, coat evenly, let excess drip.

6. Carefully place into hot oil (in batches). Fry ~2–4 min per side until golden and cooked through.

7. Drain on wire rack.

8. Sprinkle salt while hot; serve immediately with sides or sauces.

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Serving & Presentation Ideas

• Serve in baskets lined with parchment paper (like a fast‑food style presentation).

• Offer tartar sauce, honey mustard, ranch, or spicy mayo on side.

• Add lemon wedges for brightness.

• Pair with coleslaw, hushpuppies, fries, corn, or greens for a “seafood‑style basket” feel.

• Garnish with parsley or paprika dust for visual appeal.

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If you like, I can format this into a clean printable version you can follow in your kitchen (with metric conversions), or even suggest tweaks for your local ingredients (Morocco, available flours, oils). Do you want me to send you that?