Copycat Long John Silver’s Chicken Fingers + Hushpuppies

Copycat Long John Silver’s Chicken Fingers + Hushpuppies 🐟✨

For 90s kids still chasing that hushpuppy high.

Let’s get one thing straight: while the world is out here trying to replicate Raising Cane’s sauce and Chick-fil-A’s nuggets, some of us are still dreaming about Long John Silver’s—specifically the glorious chicken tenders, golden hushpuppies, and (don’t @ me) those weird, crispy little bits at the bottom of the fry basket. You know the ones. The extra “crunchies.” The whole reason we finished our food like responsible children.

If you grew up in the 90s, you get it. Long John Silver’s was the fast food fever dream of nautical kitsch, fake pirate vibes, and fried everything. It was somehow both underrated and iconic. And while most kids were going for the fish planks, the real ones knew: it was all about those chicken tendies and the hushpuppies. With extra crispies, please and thank you.

So let’s bring it back—with a copycat recipe that’s way easier than convincing your group chat to go to an actual LJS (if you can even find one).

What Makes This the Real Deal?

Let’s break it down like it’s the after-school special you begged your mom to let you watch:

• The Chicken Tenders are coated in a light, fizzy club soda batter made with flour, cornstarch, a hit of baking powder and baking soda (team fluff), plus seasonings that hit all the savory notes—paprika, onion salt, and a hint of sugar for balance. It’s crispy, golden, and yes, it shatters just right when you bite into it.
• The Hushpuppies are soft and fluffy on the inside, crisp on the outside, and basically a love letter to every kid who secretly wished hushpuppies were a main dish. A little cornmeal for texture, onion powder for throwback flavor, and a splash of milk and egg to bring it all together.
• The Frying is done in plain ol’ vegetable oil because this is not the time for cold-pressed avocado oil and artisanal fry baskets. Just get a heavy pot, get the oil hot, and live your deep-fried dreams.

Nostalgic Vibes Only 🛳️

If you remember dipping your hushpuppies in ketchup (or were a savage and used the tartar sauce from your sibling’s fish plank meal), this recipe is going to feel like unlocking a core memory. Bonus points if you serve it on paper boats with a Capri Sun.

And fun fact for the food nerds: Long John Silver’s was founded in 1969 and was actually inspired by the book Treasure Island. Which honestly explains a lot. Including the fact that they gave you a literal pile of fried batter scraps as a side dish and called it hospitality.

So whether you’re doing it for the taste, the memories, or because the nearest LJS closed in 2006 and you’ve never fully recovered—this one’s for you

Copycat Long John Silver’s Chicken Fingers + Hushpuppies 🐟✨

These Copycat Long John Silver’s Chicken Fingers + Hushpuppies bring back all the crunchy, golden nostalgia of your 90s fast food dreams—extra crispies included. Fry them up, relive your childhood, and skip the drive-thru time machine.

Print Recipe

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Total Time:45 minutes mins

Ingredients

Chicken Tenders:

• 2 pounds chicken tenders
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon each baking powder baking soda, onion salt, paprika
• 1/4 teaspoon ground black pepper
• 16 ounces club soda
• vegetable oil for frying

Hush Puppies:

• 1 1/2 c all purpose flour
• 1/2 c yellow cornmeal
• 1 tsp baking powder
• 1 1/2 tsp kosher salt plus more for sprinkling
• 2 tsp sugar
• 2 tsp onion powder
• 1/2 tsp dried minced onion
• 1 lg egg
• 1 c whole milk
• vegetable oil for frying (I used the same as the chicken)

Instructions

• If you’re frying on the stovetop, pour about 8 cups of vegetable oil into a deep, heavy-bottomed pot. Heat it over medium-high heat until it reaches 360°F.

Hush Puppies:

• In a bowl, combine the flour, cornmeal, baking powder, salt, sugar, onion powder, and dried minced onion. In another small bowl, whisk together the egg and milk, then pour the wet mixture into the dry. Stir until smooth and let the batter chill in the fridge for about 30 minutes—it helps the hushpuppies hold their shape while frying.
• Using a spoon or small scoop, drop dollops of batter into the hot oil, being careful not to overcrowd the pan. Fry in batches, turning occasionally, for about 8 minutes or until they’re golden all over. Let them drain on a paper towel-lined tray and give them a sprinkle of salt while they’re still hot.

Chicken Tenders:

• In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Once the dry ingredients are fully combined, slowly pour in the club soda. The mixture will fizz—just keep stirring until you’ve got a smooth, bubbly batter.
• Dip each chicken tender into the batter, making sure it’s well coated but not too thick so that it cooks through. Carefully lower the tenders into the hot oil and fry for 3-5 minutes per side, or until the outside is golden and crisp and the chicken starts to float. Remove and transfer to a wire rack to cool and drain off excess oil.
• Let everything cool slightly, then dig in!

Notes

Fry Like a Pro: Tips for That Perfect Crunch

• Keep it chilly: Use club soda straight from the fridge when mixing your batter. A cold batter hits hot oil and forms a crispier, airier crust—science and snack magic.
• Watch the heat: Aim for your oil to stay between 350°F and 375°F. If it’s too cool, the chicken will soak up oil and turn out soggy. Too hot, and the outside burns before the inside finishes cooking.
• Skip the cover: Don’t tent your fried chicken with foil or put a lid over it. Trapping steam = soggy coating. Let it rest on a wire rack so air can circulate and keep it crispy.
• Salt while hot: A light sprinkle of salt right after the chicken comes out of the fryer gives an extra layer of flavor—plus, it sticks better when everything’s still warm and glistening.

Servings: 5