Bojangles Fried Chicken Recipe
Best homemade Bojangles fried chicken recipe! Crispy, juicy, spicy Southern fried chicken with secret sweet-tea marinade. Ready in 30 mins active time!
Equipment
- Large mixing bowl or zip-top bag
- shallow bowls or pie plates
- Deep-fry thermometer or candy thermometer
- Heavy Dutch oven or cast-iron skillet
- Spider strainer or tongs
- Wire rack + baking sheet
- Whisk & measuring spoons/cups
- Paper towels
Ingredients
- Whole chicken, cut into pieces (or mixed pieces: legs, thighs, breasts, wings)
- Sweet tea
- 3 Self-rising flour
- Buttermilk
- Hot sauce
- Paprika
- Cayenne pepper
- Garlic powder
- Onion powder
- Black pepper
- Dried thyme
- Salt
- Large eggs
- Milk
- Peanut oil or vegetable oil
Instructions
- Prepare the Marinade: In a large bowl, whisk together the sweet tea, buttermilk, hot sauce, and salt until the salt dissolves. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours (or overnight for maximum flavor). This step tenderizes the meat and infuses that signature Bojangles taste.
- Mix the Seasoned Flour: In a medium bowl, combine the self-rising flour, paprika, cayenne pepper, garlic powder, onion powder, black pepper, dried thyme, and salt. Whisk well to distribute the spices evenly.
- Make the Wet Batter: In another bowl, beat the eggs with the milk until smooth. This creates the sticky base for the double dredge.
- Dredge the Chicken: Remove chicken from the marinade, letting excess drip off (pat dry if needed). Dredge each piece in the seasoned flour, shaking off excess. Dip into the wet batter, then back into the seasoned flour for a second coat. Press gently to adhere – this double layer is key to the crispy crust in our homemade Bojangles fried chicken recipe.
- Heat the Oil: In a large skillet, Dutch oven, or deep fryer, heat the oil to 350°F (use a thermometer for accuracy). The oil should be deep enough to submerge the chicken halfway.
- Fry the Chicken: Working in batches to avoid overcrowding, add the coated chicken. Fry for 6-8 minutes per side (12-15 minutes total), turning once, until golden brown and the internal temperature reaches 165°F. Dark meat may take longer than white.
- Drain and Rest: Remove chicken to a wire rack over a baking sheet or paper towels to drain excess oil. Let rest for 5 minutes – this keeps it juicy.
- Serve Hot: Enjoy immediately for the best crunch!