If you like fried chicken, then this copycat Bojangles Fried Chicken Recipe is for you. Delicious crispy breading on the outside and yummy soft, tasty chicken inside - fried chicken doesn't get better than this.
As you can see above I actually like to use the chicken thighs when making fried chicken sandwiches. I love the flavor from the dark meat. However, Bojangles actually use chicken breast - and you can too if you prefer.
If you were to be making fried chicken to eat without the sandwich then you might rather use chicken drumsticks or wings.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Related Recipes
- What to serve with this recipe
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Frequently asked questions: FAQs
- Bojangles Fried Chicken Recipe
- 💬 Comments
What makes this recipe so yummy
- North Carolina Bojangles restaurant really makes some delicious fried chicken. They're one of the best, which is why this recipe is so good and the chicken tender.
- This fried chicken recipe is actually quite versatile in that it will work with any piece of chicken you like to use.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Step 5: Pass the chicken thighs first through the flour mixture, then through the buttermilk mixture and back through the flour. Repeat and dredge all the chicken pieces.
Step 6: Add to the hot oil in a pan and deep fry until golden brown (about 3 minutes each side) - until internal temperature reads 165°F with a meat thermometer.
Step 7: Remove and drain on a wire rack or on some paper towels on a baking sheet.
Hint: using buttermilk that is room temperature will help bring the temperature of the chicken up while it is marinating. It's best to fry chicken that is not too cold.
Recipe variations and substitute ideas
- Lemon Juice - try squeezing a little lemon juice.
- Chicken Breasts - instead of chicken thighs.
- All purpose Flour - instead of the self-rising. I would add some baking powder to your recipe though.
- Buttermilk biscuits - try adding the Bojangles fried chicken to a buttermilk biscuit instead.
- Vegetable Oil - instead of peanut oil.
- Cajun Seasoning - add some of this for some Cajun flavor.
- Spicy Fried Chicken - add a little more cayenne if you like more heat and spicy food.
- Honey Mustard - try offering this to dip, or add to a sandwich.
- Chicken Fingers - try this recipe with some chicken tenders.
- White Vinegar - Add a little to the marinade.
- Cajun Marinade - try injecting or just marinating the chicken in this delicious homemade Cajun Marinade.
- Cornstarch - works great to make crispy chicken too.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I have links to the equipment I used in the recipe card below.
What you'll need to make the famous Bojangles Fried Chicken Recipe Sandwich - a buttery brioche bun, some classic mayonnaise and pickles. That's it. Super simple yet out of this world delicious.
Related Recipes
What to serve with this recipe
Depending on if you're making a sandwich, or eating the chicken with some other sides the following is a list of popular side dishes you might need:
- Brioche buns
- Pickles
- Creamy Mayo
- Dirty Rice
- Bo-berry biscuit
- Cinnamon biscuits
- French fries
- Hash Browns
- Southern Biscuits
- Cajun Potato Salad
- Mac and Cheese
How to store leftovers
Once completely cooled store in an airtight container lined with paper towel in the refrigerator for up to 3 days.
Mel's kitchen notes
When reheating fried chicken I prefer to use my air fryer. It really helps keep the delicious outside nice and crispy.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Frequently asked questions: FAQs
This is a preference thing. Neither way is better. I prefer with a flour for a more crispy coating.... others might disagree though.
350°F is the ideal temperature for frying chicken. If you have an electric fryer, this makes it easier to keep up with the temp, however, if you don't - try to use a thermometer to make sure your temperature is right.
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Bojangles Fried Chicken Recipe
Equipment
Ingredients
- 3 Cups Buttermilk room temperature, divided
- 1 Tablespoon Hot Sauce
- 1 Tablespoon Salt
- 6 Each Chicken Thighs skinless boneless
- 1 Cup Self-Rising Flour
- ¼ teaspoon Cayenne Pepper
- 1-½ teaspoon Garlic Powder
- 1-½ teaspoon Onion Powder
- ½ teaspoon Dried Thyme
- 2 Each Large Eggs
- ⅓ Cup Milk
- Salt and Pepper to taste
- Peanut Oil
Instructions
- In a large bowl add 2 cups of the buttermilk and the hot sauce and salt. Mix well.3 Cups Buttermilk, 1 Tablespoon Hot Sauce, 1 Tablespoon Salt
- Add the chicken thighs to this bowl, cover with cling wrap and allow to sit at room temperature to marinate for one hour.6 Each Chicken Thighs
- Add enough peanut oil to a large frying skillet to fry the chicken and it cover ½ way up the chicken. Turn on the heat to medium and bring to about 360°F.Peanut Oil
- To a medium mixing bowl add the flour, cayenne, garlic powder, onion powder, thyme and salt and pepper to taste. Mix well with a whisk.1 Cup Self-Rising Flour, ¼ teaspoon Cayenne Pepper, 1-½ teaspoon Garlic Powder, 1-½ teaspoon Onion Powder, ½ teaspoon Dried Thyme, Salt and Pepper to taste
- In another medium bowl add the 1 cup of buttermilk, the regular milk and the two eggs. Beat until smooth.⅓ Cup Milk, 2 Each Large Eggs
- Take one marinated chicken thigh and place into the flour mixture first. Coat completely then pass through the milk mixture and back to the flour to coat again.
- Repeat this with all the chicken thighs. They are now ready to fry.
- Fry on one side for about 3 minutes, flip over and fry the other side. 6 minutes should be enough to cook the chicken thighs but to be on the safe side use a meat thermometer to check the internal temperature has reached a safe 165°F.
- Remove from the oil and allow to dry on a wire rack or on paper towels.
- Serve how you like, with biscuits and another side dish or as a fried chicken sandwich like I did here.
Notes
Nutrition
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Lisa says
Can you use bone in skin on chicken thighs? Does Bojangles leave the skin on or off?
Melanie Cagle says
Bojangles chicken sandwich is boneless. They do serve bone-in chicken though, which does have the skin. That would not be used on a sandwich though.
HenryPatrick says
I had to double all of the spices for the dredge, then also sift cayenne over the ckn as it drained on the rack before my crowd agreed it was close to bo's spicy chicken sandwich. Infact my daughter in law went and bought one and we all cut it into bite size chunks and tasted each.
But the recipe is good thank you. Maybe our local Bojangles seasons a little hotter?
Melanie Cagle says
Perhaps? I don't find their chicken sandwich to be that spicy? Just a little kick...
Mark says
The recipe says salt and pepper to taste but, how much salt and pepper do you recommend to use in this recipe for a well seasoned breading?
Melanie Cagle says
I would say 1 teaspoon of salt and a 1/2 teaspoon of pepper will do for most people.
Kimberly says
what brand of hot sauce did you use?
Melanie Cagle says
I usually use Crystal.
Austin gibbs says
what kind of salt should I use?
Melanie Cagle says
Koser salt is always good for cooking with.