I love sharing recipes that bring restaurant flavors home. One of my favorites is the Bojangles Fried Chicken Recipe. This dish has the perfect balance of spices and crunch.
It reminds me of the comfort food I grew up enjoying. Recreating it at home is easier than you think. The crispy coating pairs beautifully with juicy, tender chicken.
I’ve spent time perfecting this recipe to capture that signature flavor. With just a few pantry staples and some simple techniques, you’ll achieve amazing results.
I’ll guide you through each step to ensure success. Whether for a family dinner or a special treat, this recipe delivers every time. Let’s get started with my personal take on the Bojangles Fried Chicken Recipe.
Is Bojangles Fried Chicken Recipe Best Comfort Food?
The Bojangles Fried Chicken Recipe is undoubtedly one of the best comfort foods. Its perfectly seasoned, crispy coating paired with tender, juicy chicken delivers flavors that bring instant satisfaction.
This recipe captures the essence of Southern comfort, evoking feelings of warmth and nostalgia with every bite.
Whether enjoyed on its own or paired with classic sides like biscuits and mashed potatoes, it’s a dish that feels like a hug on a plate.
The homemade version adds another layer of comfort, allowing you to recreate those familiar flavors in the coziness of your kitchen.
For family dinners, gatherings, or even solo indulgence, this recipe is a reminder that the simplest dishes can often bring the greatest comfort.
How To Prepare Bojangles Fried Chicken Recipe
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Difficulty: Medium
Cuisine: Southern American
Yield: Serves 4
Kitchen Utensils
- Large mixing bowls
- Whisk
- Deep fryer or heavy-bottomed skillet
- Tongs
- Cooling rack
- Baking sheet
- Paper towels
Ingredients
For the Chicken:
- 8 pieces of bone-in chicken (legs, thighs, or drumsticks)
- 2 cups buttermilk
- 2 teaspoons hot sauce
For the Coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For Frying:
- Vegetable oil or peanut oil (enough for deep frying)
How to Make
1. Marinate the Chicken
I start by placing the chicken pieces in a large mixing bowl. Then, I combine the buttermilk and hot sauce, pouring it over the chicken. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, but overnight works best for deeper flavor.
2. Prepare the Coating
In another bowl, I mix the flour, cornstarch, and all the spices: paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, thyme, and oregano. Whisking these together ensures every bite of chicken gets evenly coated with flavor.
3. Heat the Oil
While I prepare the chicken, I heat the oil in a deep fryer or a heavy-bottomed skillet to 350°F (175°C). Maintaining this temperature is crucial for a crispy texture without overcooking the chicken.
4. Coat the Chicken
I remove the chicken from the marinade, letting the excess buttermilk drip off. Then, I dredge each piece in the seasoned flour mixture, pressing gently to make sure the coating adheres well.
5. Fry the Chicken
Working in small batches, I carefully place the chicken pieces in the hot oil. Fry each piece for about 25-30 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
6. Drain and Cool
Once fried, I transfer the chicken to a cooling rack set over a baking sheet to drain excess oil. This keeps the chicken crispy. Avoid placing it directly on paper towels, as it may become soggy.
Nutrition Facts Bojangles Fried Chicken Recipe
| Nutrition | Amount |
|---|---|
| Calories | 480 |
| Protein | 25g |
| Carbohydrates | 28g |
| Fat | 30g |
| Saturated Fat | 6g |
| Cholesterol | 95mg |
| Sodium | 720mg |
Tips For Perfect Bojangles Fried Chicken Recipe
1. Marinate the Chicken Overnight
The secret to flavorful chicken lies in the marinade. Use buttermilk combined with spices to tenderize the meat and infuse it with bold flavors. Let the chicken soak for at least 12 hours in the fridge for the best results.
2. Season the Flour Generously
Don’t skimp on spices in the flour mixture. Paprika, garlic powder, cayenne, and black pepper are essential for that Bojangles signature taste. A well-seasoned coating makes all the difference.
3. Double Coat for Extra Crunch
Dip the chicken in the flour, then back into the buttermilk, and again in the flour. This double coating creates the iconic crispy, golden-brown crust you’re looking for.
4. Maintain Oil Temperature
Keep the frying oil at a consistent 350°F (175°C). Use a thermometer to avoid overheating or undercooking. Too hot, and the crust burns; too cold, and the chicken absorbs oil.
5. Rest the Fried Chicken
After frying, place the chicken on a wire rack instead of paper towels. This prevents the crust from getting soggy and keeps it irresistibly crisp.
Health Benefits
While fried chicken is often considered an indulgence, making the Bojangles Fried Chicken Recipe at home offers some potential benefits.
By controlling the ingredients, you can reduce unhealthy additives often found in fast food. Using fresh, high-quality chicken provides a good source of lean protein, which supports muscle growth and repair.
Opting for heart-healthy oils like avocado or peanut oil for frying can improve the nutritional profile. Additionally, you can adjust the seasoning to reduce sodium levels.
Pairing your fried chicken with nutrient-rich sides, like steamed vegetables or a fresh salad, creates a more balanced meal.
While it’s best enjoyed in moderation, preparing this recipe at home allows you to enjoy its delicious flavors with a bit more control over the health aspects.
Storage Tips Bojangles Fried Chicken Recipe
Storing leftover Bojangles Fried Chicken properly ensures it stays flavorful and crisp. Let the chicken cool completely before storing to prevent sogginess.
Place it in an airtight container or wrap it tightly in aluminum foil. Store it in the refrigerator for up to three days. To reheat, use an oven or air fryer at 350°F (175°C) to maintain the crunchy texture.
Avoid microwaving, as it can make the coating soft. For longer storage, freeze the chicken by wrapping each piece individually in plastic wrap and then placing them in a freezer-safe bag.
It can last up to three months in the freezer. Thaw frozen chicken in the refrigerator overnight before reheating for the best taste and texture.
Conclusion
Creating the Bojangles Fried Chicken Recipe at home is more than just cooking; it’s about enjoying a piece of comfort food history.
The combination of tender, juicy chicken and that perfectly crispy, golden coating is truly irresistible. By following the steps and tips I’ve shared, you can achieve the signature Bojangles flavor right in your own kitchen.
From marinating the chicken to double coating for extra crunch, every detail adds to the magic of this recipe. The result is a dish that’s perfect for family dinners, gatherings, or even a special treat just for you.
Once you’ve mastered it, you’ll never need to buy fried chicken again. Enjoy this classic with pride, knowing you made it yourself!
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Bojangles Fried Chicken Recipe
Equipment
- Large mixing bowls
- Whisk
- Deep fryer or heavy-bottomed skillet
- Tongs
- Cooling rack
- Baking sheet
- Paper towels
Ingredients
For the Chicken:
- 8 pieces of bone-in chicken legs, thighs, or drumsticks
- 2 cups buttermilk
- 2 teaspoons hot sauce
For the Coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For Frying:
- Vegetable oil or peanut oil enough for deep frying
Instructions
Marinate the Chicken
- I start by placing the chicken pieces in a large mixing bowl. Then, I combine the buttermilk and hot sauce, pouring it over the chicken. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, but overnight works best for deeper flavor.
Prepare the Coating
- In another bowl, I mix the flour, cornstarch, and all the spices: paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, thyme, and oregano. Whisking these together ensures every bite of chicken gets evenly coated with flavor.
Heat the Oil
- While I prepare the chicken, I heat the oil in a deep fryer or a heavy-bottomed skillet to 350°F (175°C). Maintaining this temperature is crucial for a crispy texture without overcooking the chicken.
Coat the Chicken
- I remove the chicken from the marinade, letting the excess buttermilk drip off. Then, I dredge each piece in the seasoned flour mixture, pressing gently to make sure the coating adheres well.
Fry the Chicken
- Working in small batches, I carefully place the chicken pieces in the hot oil. Fry each piece for about 25-30 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
Drain and Cool
- Once fried, I transfer the chicken to a cooling rack set over a baking sheet to drain excess oil. This keeps the chicken crispy. Avoid placing it directly on paper towels, as it may become soggy.
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