Bojangles Fried Chicken Recipe
The Bojangles Fried Chicken Recipe delivers crispy, flavorful chicken with a seasoned, crunchy coating. Marinated in buttermilk for tenderness, the chicken is coated in a blend of flour, spices, and herbs, then deep-fried to golden perfection. Serve with sides like biscuits, fries, and coleslaw for a satisfying meal.
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.
