Bojangles Chicken Recipe

That first bite through the crispy coating into the juicy chicken underneath is what first sold me on Bojangles’ chicken.

To make it, I use a mix of cayenne, garlic powder, and paprika in the dredge—warm and not too overwhelming.

I keep the oil right at 350°F and don’t overcrowd the pot—temperature drops too fast if you add too many pieces at once.

Use peanut oil if you can—it brings out a warmer fry and holds high heat without smoking too fast.

I always go for bone-in thighs and drumsticks—they cook evenly and stay juicy even after resting.

Let’s eat!

How to Make Bojangles’ Chicken

Ingredients

• 4 lbs Chicken (cut into pieces)
• 3 cups Buttermilk
• 2 cups All-purpose Flour
• 1 tbsp Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Cayenne Pepper
• 1 tbsp Salt
• 1 tsp Black Pepper
• Oil for frying

Step-by-Step Instructions

Step 1:

Soak your chicken pieces in buttermilk for at least 3 hours.

This helps to tenderize the meat and adds flavor.

Step 2:

In a large bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Mix well to ensure everything is evenly distributed.

Step 3:

Dredge each piece of chicken in the flour mixture, coating thoroughly.

Shake off any excess flour to avoid clumping.

Step 4:

Heat the oil in a deep fryer or large pot to 350°F.

Carefully place the chicken in the hot oil, cooking in batches if necessary to avoid overcrowding.

Step 5:

Fry each piece for approximately 12-15 minutes or until golden brown and fully cooked.

The juice should run clear when pierced with a fork.

Tips and Tricks for Making This Recipe

Buttermilk Soak

Letting the chicken soak in buttermilk overnight is a great way to make it even more tender and flavorful!

Seasoning Balance

Adjust the cayenne pepper based on your spice preference—feel free to add a bit more if you like it hot.

Thermometer Check

Using a kitchen thermometer can help you keep track of the oil temperature and make sure it stays steady at 350°F.

Resting the Chicken

After frying, let the chicken rest on a wire rack for a few minutes.

This avoids sogginess and keeps the coating crispy.

Batch Frying

Fry the chicken in small batches if needed.

This prevents the oil temperature from dropping and ensures even cooking.

What to Serve with Bojangles Chicken Recipe

Classic Mashed Potatoes

You’ll find that creamy mashed potatoes are one of those traditional sides that pair perfectly with Bojangles chicken.

Their smooth texture combined with a buttery, rich taste is just what you need to complement the crispy chicken.

Add a touch of gravy for the ultimate indulgence.

Coleslaw

When you’re looking for something fresh and crunchy to pair with your chicken, coleslaw is the way to go.

Its tangy, creamy flavor profile pairs incredibly well with the savory spices of your Bojangles chicken.

You can add apple slices for an extra zing if you’re feeling adventurous.

Savory Southern Biscuits

You can’t go wrong with fluffy Southern biscuits as a side for your chicken, and I’m convinced they’re a match made in heaven.

They’re perfect for soaking up any juices and have a soft texture that balances out the crispy chicken.

Feel free to slather on some honey or butter.

Cornbread Salad with Tomato and Onion

Now, here’s a twist—how about trying a refreshing cornbread salad as a side dish?

It combines freshly chopped tomatoes and onion with the tender texture of cornbread, adding a new dimension of taste.

The blend of sweet and savory makes it an unexpected complement to the chicken.

Spinach and Feta Stuffed Mushrooms

If you’re eager to explore something a bit out of the box, you could try these stuffed mushrooms.

Filled with spinach and feta, they offer a burst of flavor that pairs surprisingly well with the spiciness of the chicken.

You’ll love the combination of textures and tastes.

Enjoy experimenting with these sides to make each meal exciting!

Variations and Substitutions

Mixing Things Up with Ingredients

If you’re short on buttermilk, a great alternative is to mix milk with a bit of vinegar or lemon juice.

You can use plain yogurt as well—it’s a simple swap that I’ve tried before and it works wonders!

Exploring Chicken Cuts

For a lighter option, consider using chicken breasts instead of thighs, which is perfect if you’re aiming for a leaner bite.

Each cut provides a different texture, allowing you to experiment with your favorite styles.

Spice and Flavor Boost

Don’t hesitate to kick it up a notch with different hot sauces!

Whether it’s sriracha or your favorite brand, adding just a few drops can transform the entire dish.

Remember, there’s always room for creativity, so have fun making it your own creation!

How to Store Leftover Bojangles Chicken

When you have leftover Bojangles chicken, there’s an easy way to keep it fresh without compromising its flavor or texture.

To help make this process easier, I’ll break it down for you into a few simple steps.

Use an Airtight Container

The first thing you’ll want to do is place your leftover chicken in an airtight container.

This keeps it from drying out and prevents any lingering smells from seeping into it.

Make sure each piece has enough space to breathe, which helps preserve the crispy texture.

Refrigerate Promptly

Pop that airtight container into the refrigerator as soon as possible, ideally within two hours after cooking.

This step is crucial to prevent bacteria growth, ensuring your chicken stays fresh and safe to eat.

Proper refrigeration allows you to enjoy delicious leftovers for up to three days!

Freeze for Longer Storage

If you know you won’t finish the chicken within a few days, freezing is your best bet.

You can wrap each piece individually in aluminum foil or use a freezer-safe bag.

This method helps lock in the flavors and maintain the crunch, even after being frozen.

Common Mistakes to Avoid

1. Overcrowding the Pan

You might be tempted to cook as much chicken as possible in one batch to save time.

This could lower the oil temperature and lead to soggy, unevenly cooked chicken.

Always leave room for each piece to fry properly!

2. Skipping the Brine

Skipping the brine could leave your chicken less flavorful and a bit dry.

Even a short brining period enhances the flavor and juiciness significantly.

Just 12 hours can make your chicken taste delicious!

3. Using Cold Chicken

Frying fridge-cold chicken might cause your oil temperature to drop suddenly.

This can lead to greasier chicken.

Let the chicken sit out for a bit to reach room temperature before frying.