This Bojangles-style fried chicken marinates bone-in pieces in spiced buttermilk for at least 4 hours, dredges them in a heavily seasoned flour coating, then deep fries until golden, ready in about 4.5 hours including marinating time. The long marinate isn't optional padding - the recipe specifically calls for at least 4 hours or overnight, since bone-in pieces need that time for the buttermilk to tenderize and season all the way through.
Crispy Bojangles Fried Chicken
Ingredients
- 8 pieces bone-in chicken (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional)
- For the flour coating:
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp salt
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/2 tsp white pepper
- Vegetable oil, for frying
Instructions
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and marinate in the fridge for at least 4 hours or overnight.
- In a separate bowl, whisk together flour, cornstarch, and all seasonings.
- Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat.
- Place coated chicken on a rack and let rest for 10–15 minutes (helps crust stick).
- Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches for 12–16 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).
- Drain on paper towels or wire rack. Let rest 5 minutes before serving.
Recipe Notes
- For extra crunch, double dip: after flouring, return chicken to buttermilk and coat in flour again.
- Use peanut oil for classic Southern flavor.
- Leftovers can be reheated in the oven to keep the skin crispy.
Nutrition
- Serving Size
- 1 piece
- Calories
- 420
- Sugar
- 2g
- Sodium
- 640mg
- Fat
- 26g
- Saturated Fat
- 7g
- Unsaturated Fat
- 17g
- Trans Fat
- 0g
- Carbohydrates
- 15g
- Fiber
- 1g
- Protein
- 30g
- Cholesterol
- 95mg
Why you'll love this
- Letting the coated chicken rest on a rack for 10-15 minutes before frying, as the instructions specify, helps the flour coating actually adhere and set rather than sliding off the moment it hits hot oil.
- Frying at a controlled 350°F rather than guessing at the heat is what lets the coating turn golden brown at the same rate the bone-in chicken cooks through to 165°F internally.
Tips for the best result
- Marinate for at least 4 hours, or overnight as the recipe's own notes suggest, since shorter marinating won't season or tenderize bone-in pieces as effectively.
- Use a thermometer to check both the oil temperature and the chicken's internal temperature, since bone-in pieces vary more in cook time than boneless cuts.
Troubleshooting
The coating isn't crunchy enough.
Double dip for extra crunch, exactly as the recipe's own notes suggest - after the first flour coating, dip the chicken back in the buttermilk and coat in flour again before frying.
The chicken is browned outside but undercooked near the bone.
This is common with bone-in pieces fried too hot or too briefly. Lower the oil temperature slightly and fry longer, checking with a thermometer near the bone rather than judging by color alone.
Chicken is browning too quickly.
your oil is likely too hot – adjust immediately.
The recipe's own notes say leftovers can be reheated in the oven to keep the skin crispy, rather than the microwave.
The recipe's own notes suggest peanut oil for classic Southern flavor.
Frequently asked questions
What makes Bojangles Fried Chicken different from other fried chicken?
Bojangles chicken features a distinctive spicy seasoning blend and extra-crispy coating achieved through a double-dredge technique and precise frying temperature.
Can I make Bojangles Fried Chicken in an air fryer?
Yes, though the texture differs slightly. Spray with oil, cook at 380°F for 12 minutes, flip, and cook 8-10 minutes more until 165°F internal temperature.
How long should I marinate the chicken in buttermilk?
Minimum 4 hours, but overnight (8-12 hours) delivers the best flavor and tenderness without making the meat mushy.
What’s the best oil for frying Bojangles-style chicken?
Peanut oil is ideal for its high smoke point and neutral flavor, but vegetable or canola oil work well too.
How can I tell when my Bojangles Fried Chicken is perfectly cooked?
Use a meat thermometer to verify dark meat reaches 175°F and white meat 165°F, while the exterior should be golden brown and crispy.
Save this recipe for later
Keep this recipe handy when you are planning another chicken dinner.
Save on Pinterest
