Make 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.
Servings: 4
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
Instructions
- Soak your chicken pieces in buttermilk for at least 3 hours.
- This helps to tenderize the meat and adds flavor.
- 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.
- Dredge each piece of chicken in the flour mixture, coating thoroughly.
- Shake off any excess flour to avoid clumping.
- 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.
- 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.