Homemade Bojangles-Style Chicken Recipe
Recreate the famous Bojangles fried chicken at home with this crispy and flavorful copycat recipe. Perfectly seasoned, tender chicken coated in a double dredge creates a golden, crunchy crust you'll love.
Equipment
- Mixing bowls
- Deep frying pan or deep fryer
- Meat thermometer
- Baking sheet (optional)
- wire rack
- Tongs
Ingredients
- Chicken & Marinade:
- Chicken pieces bone-in or boneless: 1-2 lbs
- Buttermilk: 1 cup
- Hot sauce: 2 tbsp
- White vinegar: 1 tsp
- Seasoning:
- Salt: 1 tbsp
- Black pepper: 1 tbsp
- Cayenne pepper: 1 tbsp
- Garlic powder: 1/2 tbsp
- Paprika: 1 tbsp
- Thyme: 1/2 tsp
- Cajun seasoning: 1 tsp
- Coating:
- All-purpose flour: 2 cups or self-rising flour
- Cornstarch: 1/4 cup
- Eggs: 2 optional
- Milk: 2 tbsp optional
- Oil for Frying:
- Vegetable or peanut oil
Instructions
- Marinate the Chicken:
- Combine buttermilk, hot sauce, and vinegar in a bowl. Add chicken pieces, cover, and refrigerate for at least 12 hours.
- Prepare Dry Rub:
- Mix flour, cornstarch, and spices (salt, black pepper, cayenne, garlic powder, paprika, thyme, Cajun seasoning).
- Prepare Wet Batter:
- Combine water or milk with a portion of the seasoned flour mixture to form a thick batter.
- Coat the Chicken:
- Remove chicken from marinade. Coat in dry rub, dip in wet batter, and coat again with dry rub for a double dredge.
- Fry the Chicken:
- Heat oil to 350°F in a deep pan. Fry chicken in small batches for 12-15 minutes or until golden and internal temperature reaches 165°F.
- Bake Alternative:
- Preheat oven to 400°F. Arrange coated chicken on a baking sheet and bake for 25-30 minutes.
- Rest and Serve:
- Let fried chicken rest on a wire rack to stay crispy. Serve hot with desired sides and dipping sauces.
Notes
Nutrition Facts for 1 Serving:
- Calories: 350
- Protein: 25g
- Carbohydrates: 20g
- Fat: 20g
- Cholesterol: 75mg
- Sodium: 600mg
- Fiber: 1g
- Sugar: 1g