Description

This incredible Bojangles Fried Chicken recipe delivers perfectly crispy, flavorful fried chicken with a buttermilk marinade and a seasoned flour coating. Marinated overnight for maximum tenderness and seasoned with paprika, garlic, onion powder, and spices, this southern-style fried chicken is a family favorite that’s juicy on the inside and crispy on the outside.

Ingredients

Scale

Chicken and Marinade

4 pieces of chicken (legs, thighs, or breasts)
2 cups buttermilk
1 tablespoon hot sauce (optional)

Seasoned Flour Coating

1 ½ cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (adjust for spice level)

For Frying

Vegetable oil (for frying, about 2 inches deep)

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Instructions

Prepare Marinade: In a large bowl, mix together the buttermilk and hot sauce until well combined. This mixture will tenderize and flavor the chicken.
Marinate Chicken: Add the chicken pieces to the buttermilk marinade, ensuring each piece is fully submerged. Cover the bowl and refrigerate for 1-2 hours, or preferably overnight for the best flavor and tenderness.
Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir thoroughly to evenly distribute the spices.
Heat Oil: Pour vegetable oil into a deep skillet or fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C), which is the optimal temperature for frying chicken to get a crispy crust without burning.
Dredge Chicken: Remove each piece of chicken from the marinade, allowing excess buttermilk to drip off. Coat each piece evenly in the seasoned flour mixture, pressing lightly to ensure it sticks and forms a good crust.
Fry Chicken: Carefully place the coated chicken pieces into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil temperature. Cook for 20-25 minutes, turning occasionally, until the chicken is golden brown and fully cooked through (internal temperature of 165°F / 74°C).
Drain: Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil and keep crust crispy.
Rest: Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful meat.

Notes

For best results, marinate the chicken overnight to maximize tenderness and flavor.
Adjust cayenne pepper amount depending on your preferred spice level or omit if you prefer mild chicken.
Use a thermometer to maintain oil temperature for perfect crispiness without greasy chicken.
You can use any cuts of chicken such as breasts, thighs, or drumsticks based on preference.
Serve with classic southern sides like coleslaw, mashed potatoes, or biscuits for a complete meal.