Growing up with summers spent in North Carolina, I knew there was something magical about Bojangles fried chicken recipe that set it apart from every other chicken joint. That perfect golden crust, the impossibly juicy meat, and that subtle sweetness that made each bite unforgettable. After years of experimenting and perfecting my technique, I’ve finally cracked the code to recreate this iconic Bojangles fried chicken recipe at home.
The secret isn’t just in the seasoning blend or the double-coating technique – it’s in an unexpected ingredient that brings that signature Carolina flavor right to your kitchen. This Bojangles fried chicken recipe delivers that same crispy exterior and tender, flavorful interior that made the original famous throughout the South.
Whether you’re missing those Carolina days or just want to experience what authentic Southern fried chicken should taste like, this Bojangles fried chicken recipe will transport you straight back to those red and yellow booths with every single bite.
My Personal Experience with This Bojangles Fried Chicken Recipe
I’ll never forget my first attempt at recreating this Bojangles fried chicken recipe. Like most home cooks, I thought it was all about the seasoning blend and frying temperature. After countless batches that came close but never quite hit that mark, I realized I was missing something crucial – that subtle sweetness that makes Bojangles chicken so distinctive.
The breakthrough came when I remembered sipping sweet tea alongside my chicken during those summer visits. That’s when it clicked: what if the sweet tea wasn’t just a beverage pairing, but actually part of the magic? Adding sweet tea to the marinade was a game-changer. Suddenly, my Bojangles fried chicken recipe had that perfect balance of savory spice and gentle sweetness that I’d been chasing.
Now, every time I make this Bojangles fried chicken recipe, it brings back memories of those Carolina summers and family gatherings. The aroma filling my kitchen is identical to walking into a Bojangles restaurant, and the first bite delivers that same satisfaction I remembered from childhood. It’s become my go-to recipe for Sunday dinners and special occasions.
Ingredients Required for This Bojangles Fried Chicken Recipe
For the Chicken:
- 1 whole chicken (3-4 lbs), cut into 10 pieces
- 2 cups buttermilk (full-fat, not low-fat)
- 1/4 cup hot sauce
- 1 cup Uncle Dibs brine seasoning
- 1/2 cup sweet tea
For the Wet Batter:
- 3 large eggs
- 1 cup whole milk
For the Dry Coating:
- 3 cups self-rising flour
- 1/4 cup King Creole seasoning blend
- 2 tablespoons Delta Dust seasoning
- Additional salt and pepper to taste
For Frying:
- 8-10 cups vegetable oil (or enough for deep frying)
Kitchen Utensils List
- Sharp chef’s knife for cutting chicken
- Large cutting board
- 2 large mixing bowls for marinade and coating
- Medium bowl for wet batter
- Large shallow dish for dry coating
- Measuring cups and spoons
- Deep fryer or large heavy-bottomed pot
- Candy/oil thermometer
- Long-handled tongs
- Wire cooling rack
- Paper towels for draining
- Instant-read meat thermometer
Preparation and Cooking Time
Prep Time: 30 minutes
Marinating Time: 4 hours minimum
Cooking Time: 45 minutes
Total Time: 5 hours 15 minutes
Serves: 4-6 people
Recipe Instructions for This Bojangles Fried Chicken
Step 1: Prepare the Chicken
Cut the whole chicken into 10 pieces by separating the thighs, drumsticks, and wings, then cutting each breast in half. This ensures even cooking and saves money compared to buying pre-cut chicken pieces.
Step 2: Create the Marinade
In a large bowl, combine buttermilk, hot sauce, Uncle Dibs brine seasoning, and sweet tea. Whisk thoroughly until all seasonings are dissolved and the mixture is well combined.
Step 3: Marinate the Chicken
Add all chicken pieces to the marinade, ensuring each piece is completely submerged. Cover and refrigerate for at least 4 hours, but overnight marination produces the best results.
Step 4: Prepare Coating Stations
Set up your breading station with three components: the wet batter (eggs and milk whisked together), and the dry coating (self-rising flour mixed with King Creole blend and Delta Dust seasoning).
Step 5: Double Coat the Chicken
Remove chicken from marinade one piece at a time. First, coat in dry flour mixture, then dip in wet batter, and finally coat again in the seasoned flour mixture. Ensure complete coverage for maximum crispiness.
Step 6: Heat Oil and Fry
Heat oil to exactly 350°F in your deep fryer or heavy pot. Fry chicken pieces for 6 minutes per side, constantly agitating and moving the pieces to prevent burning and ensure even browning.
Step 7: Check for Doneness
Use an instant-read thermometer to ensure internal temperature reaches 165°F. The exterior should be deep golden brown and crispy.
Step 8: Drain and Rest
Transfer fried chicken to a wire cooling rack placed over paper towels. Let rest for 5 minutes before serving to allow juices to redistribute.
Storage Guidance for Leftover Bojangles Fried Chicken
Store any leftover fried chicken in the refrigerator for up to 3-4 days in an airtight container or wrapped in foil. For best results, reheat in a 375°F oven for 10-12 minutes to restore crispiness. Avoid microwaving as it will make the coating soggy.
Serving Ideas for This Bojangles Fried Chicken
- Classic Southern Plate: Serve with creamy mac and cheese, buttermilk biscuits, and coleslaw for an authentic Carolina experience.
- Chicken and Waffles: Pair crispy chicken pieces with fluffy waffles, drizzled with honey or maple syrup for that sweet-savory combination.
- Picnic Style: Pack in a basket with potato salad, baked beans, and cornbread for the perfect outdoor meal.
- Sandwich Creation: Use breast meat to create the ultimate fried chicken sandwich with pickles, lettuce, and spicy mayo on a brioche bun.
- Family Feast: Center your dinner table with this chicken alongside mashed potatoes with gravy, green beans, and dinner rolls.
Tips for This Bojangles Fried Chicken Recipe
- Temperature Control is Key: Maintain oil temperature at exactly 350°F throughout frying. Too hot and the outside burns before the inside cooks; too cool and the coating becomes greasy.
- Don’t Skip the Sweet Tea: The sweet tea in the marinade is what gives this chicken its signature Bojangles flavor – it’s not optional and creates that perfect sweet-savory balance.
- Agitate While Frying: Constantly move the chicken pieces while frying using tongs. This prevents sticking and ensures even browning on all surfaces.
- Use Full-Fat Buttermilk: Low-fat buttermilk won’t provide the same tenderizing effect or rich flavor that makes this recipe exceptional.
- Cut Breasts in Half: Splitting large chicken breasts ensures even cooking and prevents the outside from overcooking while waiting for the thick meat to reach safe temperature.
This authentic Bojangles fried chicken recipe brings the taste of Carolina right to your kitchen. The combination of proper marinating, double-coating technique, and that secret sweet tea ingredient creates chicken that’s impossibly crispy outside and incredibly juicy inside.
Master this recipe, and you’ll never need to drive to North Carolina for that perfect fried chicken experience again. Try this recipe today and let me know in the comments how it compares to your Bojangles memories!
Bojangles Fried Chicken Recipe
Ingredients
- 1 whole chicken 3-4 lbs, cut into 10 pieces
- 2 cups buttermilk full-fat, not low-fat
- 1/4 cup hot sauce
- 1 cup Uncle Dibs brine seasoning
- 1/2 cup sweet tea
- 3 large eggs
- 1 cup whole milk
- 3 cups self-rising flour
- 1/4 cup King Creole seasoning blend
- 2 tablespoons Delta Dust seasoning
- Additional salt and pepper to taste
- 8-10 cups vegetable oil or enough for deep frying
Instructions
- Cut the whole chicken into 10 pieces by separating the thighs, drumsticks, and wings, then cutting each breast in half. This ensures even cooking and saves money compared to buying pre-cut chicken pieces.
- In a large bowl, combine buttermilk, hot sauce, Uncle Dibs brine seasoning, and sweet tea. Whisk thoroughly until all seasonings are dissolved and the mixture is well combined.
- Add all chicken pieces to the marinade, ensuring each piece is completely submerged. Cover and refrigerate for at least 4 hours, but overnight marination produces the best results.
- Set up your breading station with three components: the wet batter (eggs and milk whisked together), and the dry coating (self-rising flour mixed with King Creole blend and Delta Dust seasoning).
- Remove chicken from marinade one piece at a time. First, coat in dry flour mixture, then dip in wet batter, and finally coat again in the seasoned flour mixture. Ensure complete coverage for maximum crispiness.
- Heat oil to exactly 350°F in your deep fryer or heavy pot. Fry chicken pieces for 6 minutes per side, constantly agitating and moving the pieces to prevent burning and ensure even browning.
- Use an instant-read thermometer to ensure internal temperature reaches 165°F. The exterior should be deep golden brown and crispy.
- Transfer fried chicken to a wire cooling rack placed over paper towels. Let rest for 5 minutes before serving to allow juices to redistribute.
Video
Notes
Frequently Asked Questions
Here, we’ve got you covered with some common questions about this recipe
Can I use a different type of flour instead of self-rising flour?
You can substitute all-purpose flour, but add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour to replicate the leavening agents in self-rising flour.
What can I substitute for the specialized seasonings mentioned?
If you can’t find King Creole blend or Delta Dust, create your own mix using paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and oregano in equal parts.
How long should I marinate the chicken for best results?
While 4 hours is the minimum, overnight marinating (8-12 hours) produces the most flavorful and tender results. Don’t exceed 24 hours as the acid can start to break down the meat texture.
Can I bake this chicken instead of frying?
While baking won’t achieve the same crispy texture, you can bake at 425°F for 35-45 minutes, flipping halfway through. The flavor will still be delicious, just less crispy.
What’s the best oil for frying this chicken?
Vegetable oil, peanut oil, or canola oil work best due to their high smoke points and neutral flavors. Avoid olive oil as it has a lower smoke point and strong flavor.
How do I know when the oil is the right temperature without a thermometer?
Drop a small piece of bread into the oil – it should sizzle immediately and turn golden brown in about 60 seconds when the oil is at the correct 350°F temperature.
Can I prepare the coated chicken ahead of time?
Yes, you can coat the chicken and refrigerate it for up to 2 hours before frying. This actually helps the coating adhere better, but don’t let it sit longer as the coating may become soggy.
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