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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
Cook Time15 minutes
Marinate Time4 hours
Total Time4 hours 30 minutes
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.