Bojangles Fried Chicken Recipe
Any time I have a hankering for some breaded chicken, I can't help but look to make some of Bojangles fried chicken!This copycat recipe hits the mark and captures that signature crispy and crunchy surface that Bojangles is famous for.Immerse the chicken in marinade for up to four hours or overnight to enhance the tenderness and depth of taste.Double dredging the chicken is the secret to achieving that exceptional crispiness you know and love from Bojangles.
Ingredients
- 3 lbs Chicken Pieces
- 2 cups All-Purpose Flour
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 cup Buttermilk
- 2 Eggs
- 4 cups Vegetable Oil
Instructions
- Start by mixing the flour, salt, black pepper, paprika, garlic powder, and onion powder in a large bowl.
- This dry mixture adds the flavorful coating.
- In another bowl, whisk together the buttermilk and eggs.
- This wet mixture helps the flour stick to the chicken.
- Dip each chicken piece into the dry mixture, then into the wet mixture, and finish with another round in the dry mixture.
- The double dredge technique gives that extra crunch.
- Heat vegetable oil in a deep skillet to 350°F.
- The right temperature ensures crispy skin.
- Fry the chicken in batches, turning occasionally, for about 12-15 minutes or until the internal temperature reaches 165°F.
- Enjoy the sizzling sound while you cook!
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