• Let’s get cooking! Here’s how to whip up Bojangles chicken tenders from scratch.

Step 1: Prepare the Marinade

• In a large bowl, combine the buttermilk, salt, cayenne pepper, hot sauce, garlic powder, onion powder, and thyme. Mix it well. The key here is to infuse those flavors right into the chicken!

Step 2: Marinate the Chicken

• Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor. This is when the magic happens!

Step 3: Prepare the Breading

• In another bowl, combine the self-rising flour, smoked paprika, ground mustard powder, and a pinch of salt and pepper. This dry mix will create that irresistible crust.

Step 4: Whisk the Egg Mixture

• In a separate bowl, whisk together the eggs and whole milk. This will help the flour adhere to the chicken, giving it that glorious crunch.

Step 5: Preheat the Oil

• In a deep skillet or Dutch oven, heat the peanut oil over medium-high heat. You want enough oil to cover the chicken, about 2-3 inches deep.

Step 6: Coat the Chicken

• Once the chicken has marinated, take each piece out and allow excess buttermilk to drip off. First, coat it in the dry mixture, then dip it into the egg wash, and finally, back into the flour. Make sure every piece is well-coated.

Step 7: Fry the Chicken

• Carefully place the coated chicken in hot oil. Don’t overcrowd the pan, or the temperature will drop. Fry each piece for about 4-6 minutes or until golden brown and cooking through. Use a thermometer to check for an internal temperature of 165°F.

Step 8: Troubleshoot and Transfer

• Once cooked, place the chicken on a plate lined with paper towels to absorb excess oil. Repeat until all chicken is cooked.

Step 9: Ready to Serve

• It’s time to dig in! Serve these tenders hot with your favorite dipping sauces and sides. Enjoy!