Bojangles Chicken Recipe (Crispy & Juicy Copycat Recipe)

This Bojangles Chicken Recipe is a southern staple, especially here in North Carolina, and you know exactly why! That bold, seasoned crunch paired with a glass of sweet tea and warm buttermilk biscuits is hard to beat.

This Bojangles chicken recipe is my go-to indulgence when I want that same flavor at home. After testing numerous copycat recipes, I’ve found the perfect harmony of spices, technique, and texture to get those golden brown, crispy pieces with that signature Cajun kick.

Let’s make it together.

Why You’ll Love This Bojangles Chicken Recipe

• Tastes just like or (BETTER) than Bojangles’ fried chicken
• Uses simple pantry ingredients
• Crispy, golden brown coating every time
• Juicy inside with the right internal temperature
• Works in a deep fryer, large skillet, or Dutch oven

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Tips

• Maintaining the right oil temperature is the most important step. Aim for 350°F and adjust heat as needed while cooking. If the oil gets too hot, the outside will burn before the inside cooks. Too low, and your chicken will absorb excess oil instead of turning golden brown and crispy.
• After coating your chicken, let it sit for about 10 minutes on a wire rack. This helps the coating adhere better and creates a crispier texture once fried.
• Fry in batches. Overcrowding lowers the oil temperature and leads to uneven cooking and soggy coating.
• Always use a thermometer to ensure your chicken reaches an internal temperature of 165°F. This guarantees it’s fully cooked while still juicy on the inside.
• Skip piling your chicken directly on paper towels. Instead, place it on a wire rack with paper towels underneath. This keeps air circulating so the coating stays crispy.
• Peanut oil is ideal because of its high smoke point and clean flavor. It helps achieve that authentic color and crisp texture similar to the original.
• Give your chicken 5 minutes to rest after frying. This helps lock in juices and keeps the coating from falling off when you bite in.

Tools you may need

Stainless steal strainer

Thermometer for frying

The Secret to Bojangles fried chicken

The real “secret weapon” is the seasoning. That bold Carolina seasoning comes from a balance of:

• Garlic powder
• Onion powder
• Cayenne pepper
• Black pepper
• A touch of hot sauce in the marinade

This is a simple recipe and you don’t even have to double dredge the chicken in the batter! With a well-seasoned flour mixture, you’ll get that classic crunchy coating with a juicy texture of their chicken.

Ingredients

Chicken Marinade

• 2 lbs bone-in chicken pieces (or boneless chicken breasts)
• 2 cups buttermilk
• 2 tbsp hot sauce
• 1 tsp salt
• 1/2 tsp black pepper

Seasoned Flour Mixture

• 2 cups all-purpose flour (or purpose flour)
• 1/4 cups cornstarch
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt

For Frying

• Peanut oil (preferred for high smoke points) or vegetable oil
• Paper towels (for draining)

Equipment Needed

• Large bowl and medium bowl
• Large skillet, or Dutch oven
• Wire rack
• Tongs

Instructions (Step-by-Step)

1. Marinate the Chicken

In a large bowl, combine buttermilk, slat, pepper and hot sauce. Add chicken and cover.

• Refrigerate for at least 4 hours (overnight for best results)
• This step tenderizes connective tissues and adds flavor

2. Prepare the Breading

In a medium bowl, mix your seasoned flour mixture.

3. Heat the Oil

Add peanut oil to your deep fryer or large skillet.

• Heat to 350°F
• Maintain temperature for even cooking

4. Coat the Chicken

Set out a baking sheet coated with foil. Remove chicken from marinade and coat in the breading mix.

5. Fry Chicken to Golden Perfection

Carefully place coated chicken into hot oil.

• Fry 12–15 minutes depending on size
• Turn occasionally for even cooking
• Cook until golden brown

The internal temperature should reach 165°F.

6. Drain & Rest

Remove chicken and place on paper towels or a wire rack.

Let rest 5 minutes before serving, this keeps the coating crisp.

Tips for Best Results

• Use peanut oil for authentic flavor and high smoke point
• Don’t overcrowd the pan (this lowers oil temperature)
• Let the coated chicken rest before frying
• Use a thermometer to ensure proper internal temperature

Storage & Reheating

• Store in an airtight container in the fridge (up to 3 days)
• Reheat in oven at 375°F for 10–15 minutes
• Avoid microwave (it softens the crispy coating)

Best Bojangles Chicken Recipe ♡

Print Recipe

Bojangles Chicken Recipe

This crispy, golden brown Bojangles chicken recipe is the ultimate copycat! Made with a flavorful buttermilk marinade, and a homemade Cajun seasoning, this fried chicken turns out juicy on the inside and perfectly crunchy on the outside, just like your favorite southern staple.

Prep Time15 minutes mins

Cook Time15 minutes mins

Marinate Time4 hours hrs

Total Time4 hours hrs 30 minutes mins

Course: Dinner

Cuisine: Southern

Keyword: Bojangles Chicken Recipe

Servings: 4

Author: Ashley Nicole

Ingredients

Chicken Marinade

• 2 lbs bone-in chicken pieces or boneless chicken breasts
• 2 cups buttermilk
• 2 tbsp hot sauce
• 1 tsp salt
• 1/2 tsp black pepper

Seasoned Flour Mixture

• 2 cups all-purpose flour
• 1/4 cups cornstarch
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt

For Frying

• Peanut oil or vegetable oil
• Paper towels for draining

Instructions

Marinate the Chicken

• In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces and fully submerge. Cover and refrigerate for at least 4 hours, or overnight for best results. This step helps tenderize the chicken and infuse flavor.

Prepare the Breading

• In a medium bowl, whisk together the flour, garlic powder, onion powder, cayenne pepper, paprika, black pepper, cornstarch and salt to create a seasoned flour mixture.

Heat the Oil

• Pour peanut oil into a large skillet or Dutch oven until it reaches about 2–3 inches deep. Heat the oil to 350°F, maintaining a steady temperature for even frying.
• Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture. Place coated chicken on a wire rack and let it rest for 10 minutes.

Fry the Chicken

• Carefully place chicken into the hot oil, working in batches to avoid overcrowding. Fry for 12–15 minutes, turning occasionally, until the coating is golden brown and crispy.
• Ensure the internal temperature reaches 165°F using a meat thermometer.

Drain and Rest

• Remove chicken and place on paper towels or a wire rack to drain excess oil. Let rest for 5 minutes before serving to keep the coating crisp.

Notes

• Peanut oil is recommended for best flavor and high smoke point.
• Letting the chicken rest before frying helps the coating stick better.
• Do not overcrowd the pan, as it lowers oil temperature and affects crispiness.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for best texture.

This Bojangles chicken recipe brings a taste of the southeastern regions of the United States right into your kitchen. Whether you’re a die-hard fan of the fried chicken or just craving a good ole southern meal, this recipe is sure to become your go-to recipe.

Serve it up, pour some sweet tea, and enjoy a little piece of Bojangles right at home.