This Bojangles Fried Chicken Recipe {Copycat} delivers the same golden, crispy, and flavorful chicken you love from the restaurant—made right at home. Perfect for family dinners, game days, or whenever you’re craving Southern fried chicken perfection.
Craving the crispy, flavorful fried chicken from Bojangles? You don’t have to wait in line—this Bojangles Fried Chicken copycat recipe brings the same golden, juicy goodness right to your kitchen.
Perfectly seasoned, extra-crispy, and bursting with Southern flavor, this recipe is ideal for weeknight dinners, family gatherings, or game day feasts.
Why You Will Love This Recipe!
- Restaurant-quality at home – Enjoy Bojangles’ famous flavor without leaving your kitchen.
- Crispy on the outside, juicy on the inside – Perfectly fried every time.
- Simple ingredients – Easy to find at your local grocery store.
- Customizable spice level – Adjust seasoning to your taste.
- Family-friendly – Kids and adults alike love it.
Bojangles Fried Chicken Ingredients
- Chicken pieces – Drumsticks, thighs, or breasts, bone-in and skin-on
- Buttermilk – For marinating and tenderizing the chicken
- All-purpose flour – For a crispy coating
- Cornstarch – Adds extra crunch
- Paprika – For color and mild smoky flavor
- Garlic powder – Enhances savory flavor
- Onion powder – Adds depth
- Cayenne pepper – Optional, for heat
- Salt & black pepper – To taste
- Vegetable oil – For frying
How To Make Bojangles Fried Chicken Recipe
Step 1: Place chicken pieces in a bowl with buttermilk. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 2: In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
Step 3:Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to adhere.
Step 4:Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches for 12–15 minutes (depending on size), turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C).
Step 5:Remove chicken and drain on paper towels. Serve hot with your favorite sides like biscuits, coleslaw, or fries.
Bojangles Fried Chicken Recipe Tips
- Marinate for Maximum Flavor – Let the chicken soak in buttermilk for at least 2 hours or overnight. This tenderizes the meat and helps the seasoning stick.
- Pat Dry Before Coating – Remove excess buttermilk before dredging in the flour mixture to ensure a crisp, even coating.
- Use a Thermometer – Fry chicken to an internal temperature of 165°F (74°C) for perfectly cooked, juicy meat.
- Don’t Overcrowd the Pan – Fry in batches to maintain oil temperature and ensure even crispiness.
- Season the Flour Well – Proper seasoning in the dredging mixture gives that signature Bojangles flavor.
- Let It Rest – After frying, place chicken on paper towels for a few minutes to drain excess oil while keeping it crispy.
- Adjust Spice Level – Add more cayenne or smoked paprika if you like a spicier fried chicken.
Storing, Freezing & Reheating Instructions
- Storing: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Keep it separate from sides to maintain crispiness.
- Freezing: Place cooled fried chicken in a freezer-safe container or bag and freeze for up to 2 months. Wrap pieces individually in foil or plastic wrap to prevent freezer burn.
- Reheating: Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.
Bojangles Fried Chicken Recipe {Copycat} Faqs
Can I use boneless chicken for this recipe? Yes, but bone-in pieces are preferred for juicier chicken and more authentic flavor.
How long should I marinate the chicken? For best results, marinate in buttermilk for at least 2 hours or overnight to tenderize and flavor the meat.
Can I bake the chicken instead of frying? Yes, bake at 400°F (200°C) for 35–40 minutes, brushing lightly with oil to maintain crispiness.
How do I make the coating extra crispy? Use a combination of flour and cornstarch, pat the chicken dry before dredging, and avoid overcrowding the pan while frying.
Can I make this spicy like Bojangles? Absolutely! Add cayenne pepper or smoked paprika to the flour mixture to increase heat.
What’s the best way to reheat fried chicken? Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes to restore crispiness. Avoid microwaving, which can make the coating soggy.
More Copycat Bojangles Recipes
Air Fryer Copycat Bojangles Chicken Tenders
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Bojangles Fried Chicken Recipe {Copycat}
Description
Ingredients
- 6 chicken pieces, drumsticks, thighs, or breasts, bone-in and skin-on
- 2 cups buttermilk,
- 2 cups all-purpose flour,
- 1/2 cup cornstarch,
- 1 tablespoon paprika,
- 1 teaspoon garlic powder,
- 1 teaspoon onion powder,
- 1/2 teaspoon cayenne pepper, optional, for heat
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
Instructions
- Place 6 chicken pieces in a bowl with 2 cups buttermilk. Cover and refrigerate for at least 2 hours, or overnight for best results.
- In a separate bowl, mix 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper (if using), 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to adhere.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches for 12–15 minutes (depending on size), turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C).
- Remove chicken and drain on paper towels. Serve hot with your favorite sides like biscuits, coleslaw, or fries.
Equipment
- Skillet or Cast Iron Pan
- Tongs
Nutrition
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