Before diving into the delicious world of Bojangles Fried Chicken, let’s chat about what you can pair with this crispy delight. When I serve this chicken, I love to create a complete meal. Consider pairing your fried chicken with creamy coleslaw.
The crunch and tang of coleslaw provide a great contrast to the fried chicken’s crunchy exterior. Mashed potatoes loaded with butter and garlic are also a classic choice. They soak up the juices perfectly.
For something lighter, a simple green salad dressed with lemon vinaigrette can balance out the meal nicely. And don’t forget the biscuits! Flaky, buttery biscuits are a Southern staple, making them the ideal companion for your fried chicken. Now, let’s get into the heart of this bowl of goodness.
Fried chicken has a magical quality about it. The crispy, golden crust and juicy interior can transport you right back to Grandma’s kitchen on a Sunday afternoon. Among the many variations, Bojangles Fried Chicken holds a special place in my heart. It’s not just food; it’s a nostalgic taste of Southern comfort.
I remember the first time I had it. The crunch, the flavor—it was love at first bite. As a food enthusiast, I’ve spent years perfecting the art of making this dish at home. Today, I’m sharing my treasured recipe with you.
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What Is Bojangles Fried Chicken?
Bojangles Fried Chicken is more than just fried chicken. It’s a culinary experience! With its crunchy exterior and flavorful spices, it offers a unique take on a classic dish.
The real secret is in the marinade of buttermilk and spices, which tenderizes the chicken and infuses it with flavor. The self-rising flour gives that distinctive lightness to the crust that you just can’t replicate with regular flour.
What Makes This Recipe Different From Other Bojangles Fried Chicken Recipes?
At its core, the Bojangles Fried Chicken recipe relies heavily on a few key elements. First, using boneless, skinless chicken thighs elevates this dish. Why thighs? They are more forgiving than breasts when frying. They stay juicy and tender, even after cooking.
Next, the buttermilk marinade truly sets it apart. This isn’t just any buttermilk; it’s blended with spicy hot sauce for an extra kick, making that flavor pop with each bite. The unique blend of spices—garlic powder, onion powder, smoked paprika—adds depth that might be missing in other recipes. Instead of just simply salty and crunchy, this version provides a warm, spiced flavor that keeps you coming back for more.
How Does It Taste Like?
Imagine biting into a perfectly fried thigh. The exterior is crunchy, with a hint of spice. As you chew, the explosion of savory flavors dances across your palate. There’s a slight tang from the buttermilk, followed by warmth from the spices. Each bite complements the juicy chicken, and it leaves you reaching for yet another. Honestly, taste is everything!
Ingredients You’ll Need To Make This Dish:
To whip up this delightful dish, you’ll need a handful of simple ingredients that pack a punch. Here’s what you will need:
- 6 boneless, skinless chicken thighs
- 3 cups cultured buttermilk, at room temperature, separated
- 1 tablespoon spicy hot sauce of choice
- 1 tablespoon coarse sea salt
- 2 large eggs
- ⅓ cup whole milk
- 1 cup self-rising flour blend
- ¼ teaspoon ground cayenne chili
- 1½ teaspoons granulated garlic powder
- 1½ teaspoons ground onion powder
- ½ teaspoon dried thyme leaves
- 1 teaspoon smoked paprika
- 1 tablespoon honey
- Salt and freshly cracked black pepper, to taste
- Peanut oil for frying
Step-by-Step Instructions
Step 1: Prepare the Marinade
Start by creating the marinade. In a large bowl, mix 2 cups of buttermilk, hot sauce, coarse sea salt, and a dash of black pepper. You want to blend these until well combined. The buttermilk will act as the magic potion, tenderizing the chicken. Next, add your chicken thighs. Make sure they are fully submerged. Cover the bowl and let it sit in the fridge for a minimum of four hours. Overnight is even better.
Step 2: Prepare the Dry Coating
While the chicken is marinating, let’s prepare the dry coating. In a separate bowl, combine the self-rising flour, garlic powder, onion powder, cayenne chili, thyme, smoked paprika, honey, and a little salt and pepper. Mix thoroughly to ensure the spices are dispersed evenly.
Step 3: Prepare the Egg Wash
In another bowl, whisk together the remaining buttermilk, eggs, and whole milk. This egg wash adds a nice texture to the coating, sealing in flavor as it fries.
Step 4: Heat the Oil
Get your frying oil ready. In a deep skillet, pour enough peanut oil to completely submerge the chicken. Heat the oil over medium heat until it reaches around 350°F. You can test it by dropping in a bit of flour; if it sizzles, you’re ready to fry!
Step 5: Coat the Chicken
Remove the chicken thighs from the marinade and let the excess liquid drip off. First, dip each thigh into the egg wash, coating it well. Then, transfer it to the dry mix. Ensure it’s well covered—this is where that crunchy coating will form.
Step 6: Fry the Chicken
Carefully place the coated chicken into the hot oil. Do not crowd the pan; fry in batches if necessary. Cook each side for about 8-10 minutes or until they are golden brown and the internal temperature reaches 165°F. Keep an eye on the heat; adjust accordingly to avoid burnt chicken.
Step 7: Drain and Serve
Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb excess oil. Allow them to rest for a few minutes, and then you can serve! Enjoy with your favorite sides.
Tips & Tricks on Making Bojangles Fried Chicken
- Use Bone-In Chicken: If you prefer bone-in chicken, it works just as well and provides additional flavor.
- Marinate Longer: Allowing the chicken to marinate overnight enhances the flavor and texture.
- Control the Oil Temperature: Be vigilant about the oil temperature. Too low will result in greasy chicken, while too high will burn the crust.
- Use a Deep-Fryer: If you have one available, a deep fryer can make the frying process easier.
- Experiment with Spices: Don’t hesitate to play with the spice blend! Add more cayenne for extra heat or fresh herbs for a different twist.
Nutrition Information
bojangles fried chicken recipe nutrition facts
How Do I Store This Dish?
If you find yourself with leftovers (which is rare!), you can store your Bojangles Fried Chicken in an airtight container in the fridge. It’s best consumed within 3 days. To reheat, pop it in the oven at 350°F for about 20 minutes to retain the crispy texture.
What Other Substitutes Can You Use in Bojangles Fried Chicken Recipe?
Sometimes, you might not have everything on hand. Here are some excellent substitutes:
- Boneless Skinless Chicken Breasts: Use breasts instead of thighs. They may be leaner, so ensure not to overcook them.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Allow it to sit for 5-10 minutes.
- Hot Sauce Variation: Switch it up with your favorite hot sauce. Sriracha or a classic Louisiana style works wonders.
- Gluten-Free Flour: If you need a gluten-free option, use a gluten-free flour blend in place of self-rising flour.
- Vegetable Oil: Peanut oil is fantastic but can be substituted with canola or vegetable oil without affecting the taste too much.
Bojangles Fried Chicken Recipe
Equipment
- Large bowl
Ingredients
- 6 boneless skinless chicken thighs
- 3 cups cultured buttermilk at room temperature, separated
- 1 tablespoon spicy hot sauce of choice
- 1 tablespoon coarse sea salt
- 2 large eggs
- ⅓ cup whole milk
- 1 cup self-rising flour blend
- ¼ teaspoon ground cayenne chili
- 1½ teaspoons granulated garlic powder
- 1½ teaspoons ground onion powder
- ½ teaspoon dried thyme leaves
- 1 teaspoon smoked paprika
- 1 tablespoon honey
- Salt and freshly cracked black pepper to taste
- Peanut oil for frying
Instructions
Step 1: Prepare the Marinade
- Start by creating the marinade. In a large bowl, mix 2 cups of buttermilk, hot sauce, coarse sea salt, and a dash of black pepper. You want to blend these until well combined. The buttermilk will act as the magic potion, tenderizing the chicken. Next, add your chicken thighs. Make sure they are fully submerged. Cover the bowl and let it sit in the fridge for a minimum of four hours. Overnight is even better.
Step 2: Prepare the Dry Coating
- While the chicken is marinating, let’s prepare the dry coating. In a separate bowl, combine the self-rising flour, garlic powder, onion powder, cayenne chili, thyme, smoked paprika, honey, and a little salt and pepper. Mix thoroughly to ensure the spices are dispersed evenly.
Step 3: Prepare the Egg Wash
- In another bowl, whisk together the remaining buttermilk, eggs, and whole milk. This egg wash adds a nice texture to the coating, sealing in flavor as it fries.
Step 4: Heat the Oil
- Get your frying oil ready. In a deep skillet, pour enough peanut oil to completely submerge the chicken. Heat the oil over medium heat until it reaches around 350°F. You can test it by dropping in a bit of flour; if it sizzles, you’re ready to fry!
Step 5: Coat the Chicken
- Remove the chicken thighs from the marinade and let the excess liquid drip off. First, dip each thigh into the egg wash, coating it well. Then, transfer it to the dry mix. Ensure it’s well covered—this is where that crunchy coating will form.
Step 6: Fry the Chicken
- Carefully place the coated chicken into the hot oil. Do not crowd the pan; fry in batches if necessary. Cook each side for about 8-10 minutes or until they are golden brown and the internal temperature reaches 165°F. Keep an eye on the heat; adjust accordingly to avoid burnt chicken.
Step 7: Drain and Serve
- Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb excess oil. Allow them to rest for a few minutes, and then you can serve! Enjoy with your favorite sides.
Notes
- Use Bone-In Chicken: If you prefer bone-in chicken, it works just as well and provides additional flavor.
- Marinate Longer: Allowing the chicken to marinate overnight enhances the flavor and texture.
- Control the Oil Temperature: Be vigilant about the oil temperature. Too low will result in greasy chicken, while too high will burn the crust.
- Use a Deep-Fryer: If you have one available, a deep fryer can make the frying process easier.
- Experiment with Spices: Don’t hesitate to play with the spice blend! Add more cayenne for extra heat or fresh herbs for a different twist.
Nutrition
Frequently Asked Questions
1. Can I freeze the Fried Chicken?
Yes! After frying, let the chicken cool entirely. Wrap them carefully in foil and place them in a freezer-safe bag. They can freeze for up to 3 months. To reheat, bake them straight from the freezer at 375°F for about 25-30 minutes.
2. Can I bake the chicken instead of frying it?
You can, but it won’t have the same crunchy texture. Preheat your oven to 425°F, place the coated chicken on a baking rack over a sheet pan, and bake for about 25-30 minutes.
3. How do I know when the chicken is done?
Using a meat thermometer is the best way to ensure the chicken is done. Aim for an internal temperature of 165°F.
4. What can I use if I don’t have self-rising flour?
If self-rising flour isn’t available, combine all-purpose flour with 1½ teaspoons of baking powder and a pinch of salt for each cup of flour needed.
5. What sides go well with this Chicken?
Classic sides include mashed potatoes, coleslaw, baked beans, and cornbread. All of these help round out the meal in the best way.
Conclusion
Bojangles Fried Chicken is more than a meal; it’s a moment of joy. With this recipe, you have the power to create a dish that can evoke nostalgia and warmth in your kitchen. It’s approachable, flavorful, and can easily become a family favorite.
Whether you’re cooking up a Sunday dinner or preparing for a summer gathering, this chicken is sure to impress. Try it out and get ready for your taste buds to thank you!
