bojangles chicken recipe

The Best bojangles chicken recipe

Copycat Bojangles’ Famous Chicken Recipe

4.8 from 1487 votes

Crispy, flavorful fried chicken inspired by Bojangles’ signature recipe. This Southern-style chicken is seasoned to perfection with a blend of spices and fried to golden-brown perfection for a satisfying crunch.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (or 8 chicken thighs)
• 2 cups buttermilk
• 1 tbsp hot sauce (optional)

For the Seasoned Flour

• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp cayenne pepper (adjust for heat)
• 1 tsp MSG (optional, for extra flavor)

For Frying

• Vegetable oil or peanut oil (for deep frying)
• 1 cup shortening (optional, for extra crispiness)

👨‍🍳Directions

1. 1
   Marinate the chicken: In a large bowl, combine buttermilk and hot sauce (if using). Add chicken pieces and ensure they are fully coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
2. 2
   Prepare the seasoned flour: In a large bowl or paper bag, mix all the dry ingredients (flour, paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, cayenne, and MSG).
3. 3
   Heat the oil: In a deep fryer or heavy-bottomed pot, heat 2-3 inches of oil to 350°F (175°C). If using shortening, add it to the oil for extra crispiness.
4. 4
   Coat the chicken: Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly to adhere. Shake off excess flour.
5. 5
   Fry the chicken: Carefully place chicken pieces in the hot oil, avoiding overcrowding. Fry for 12-15 minutes (for breasts) or 10-12 minutes (for thighs), turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
6. 6
   Drain and rest: Transfer fried chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving.

🔧Equipment

• Large mixing bowl
• Deep fryer or heavy-bottomed pot
• Tongs
• Paper towels
• Thermometer (optional, for oil temperature)
• Wire rack (for draining)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 5g❤️Cholesterol: 110mg🧂Sodium: 950mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 32g

📝Notes

Tips: For extra crispiness, double-dredge the chicken by dipping it back into the buttermilk and flour after the first coating. Keep oil temperature consistent for even cooking. Serve with Bojangles’ Cajun fries or biscuits for the full experience!

❓ Frequently Asked Questions About Copycat Bojangles’ Famous Chicken

1. What are the key ingredients in Bojangles’ famous fried chicken recipe?

Bojangles’ fried chicken is known for its signature seasoning and crispy coating. The key ingredients typically include chicken pieces (legs, thighs, breasts, or wings), buttermilk for marinating, and a seasoned flour coating. The exact blend of spices in the flour is a closely guarded secret, but common components include salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper for a slight kick. Some variations may also include MSG or other proprietary seasonings.

2. How long should I marinate the chicken in buttermilk before frying?

For the best results, marinate the chicken in buttermilk for at least 4 to 6 hours, though overnight (8–12 hours) is ideal. The buttermilk tenderizes the chicken and helps the seasoned flour coating adhere better, resulting in juicier, more flavorful meat. If you’re short on time, a minimum of 2 hours will still improve the texture and taste.

3. What’s the best oil for frying Bojangles-style chicken?

Bojangles traditionally uses peanut oil for frying because of its high smoke point and neutral flavor, which allows the chicken’s seasoning to shine. Other good alternatives include vegetable oil, canola oil, or shortening. Avoid olive oil or butter, as they have lower smoke points and can impart unwanted flavors. For the crispiest results, maintain the oil temperature between 325°F and 350°F (163°C–177°C).

4. Can I bake Bojangles-style chicken instead of frying it?

Yes, you can bake the chicken for a healthier alternative, though the texture won’t be identical to the deep-fried version. To bake, preheat your oven to 400°F (200°C), place the marinated and coated chicken on a wire rack over a baking sheet (to allow air circulation), and bake for 35–45 minutes, flipping halfway through. For extra crispiness, broil for the last 2–3 minutes. Keep in mind that baked chicken may be slightly drier than fried.

5. How do I get the Bojangles’ signature crispy, crunchy coating?

The secret to Bojangles’ ultra-crispy coating lies in a few key steps:
– Double-dredging: After marinating, coat the chicken in seasoned flour, dip it back into the buttermilk, and then coat it in flour again for extra thickness.
– Resting the coated chicken: Let the chicken sit for 10–15 minutes after coating to help the flour adhere better.
– Hot oil: Fry at the correct temperature (325°F–350°F) to ensure the coating crisps up without absorbing too much oil.
– Drain properly: Place fried chicken on a wire rack (not paper towels) to prevent steam from making the coating soggy.