Homemade Bojangles Fried Chicken – Just Like the Restaurant!

Name: Homemade Bojangles Fried Chicken Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs; 1 cup buttermilk; 2 cups all-purpose flour; Vegetable oil (for frying); 1 tbsp dried oregano; 1 tbsp cayenne pepper; 1 tbsp dried thyme; 1 tbsp garlic powder; 1 tbsp paprika; 1 tbsp onion powder; 1 tsp black pepper; 1 tsp salt

This homemade Bojangles fried chicken replicates the restaurant's signature crispy exterior and seasoned flavor using buttermilk, all-purpose flour, and a blend of oregano, cayenne, thyme, garlic powder, paprika, and onion powder.

Homemade Bojangles Fried Chicken – Just Like the Restaurant!

Total

45 min

Servings

4

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recipereign · by Alex Smith

Ingredients

4 chicken legs
1 cup buttermilk
2 cups all-purpose flour
Vegetable oil (for frying)

1 tbsp dried oregano

1 tbsp cayenne pepper

1 tbsp dried thyme

1 tbsp garlic powder

1 tbsp paprika

1 tbsp onion powder

1 tsp black pepper

1 tsp salt

12 Ingredients

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Instructions

1
Place the chicken legs in a bowl.
2
Pour 1 cup of buttermilk over the chicken.
3
Mix the chicken in the buttermilk so it’s fully covered.
4
Let it sit for 30 minutes to soak in the flavors.
5
In a large bowl, mix the flour, oregano, cayenne pepper, thyme, garlic powder, paprika, onion powder, black pepper, and salt.
6
Stir everything together until it’s well combined.
7
After the chicken has marinated, take each chicken leg and dredge it in the flour mixture.
8
Make sure the chicken is fully coated with the flour mixture.
9
In a large pan, add enough vegetable oil to cover the bottom.
10
Heat the oil over medium-high heat (about 350°F or 175°C).
11
Once the oil is hot, carefully place the chicken legs in the pan.
12
Fry the chicken for 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy on the outside and fully cooked on the inside (the internal temperature should be 165°F or 74°C).
13
Once the chicken is cooked, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil.
14
Let it cool for a few minutes, then serve and enjoy your crispy, flavorful chicken!

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Tips & Notes

Pro tips

Pat chicken dry before dredging — moisture prevents the flour coating from crisping properly.
Let the buttermilk-coated chicken rest on the floured coating for 5 minutes before frying to help it adhere and create a thicker crust.
Use a meat thermometer to confirm doneness at 165°F internal temperature; this prevents undercooked or overcooked chicken.
Maintain consistent oil temperature between 350-375°F throughout frying; temperature drops when cold chicken enters hot oil, so avoid crowding the pan.

Substitutions

Buttermilk → Plain yogurt or milk mixed with 1 tbsp lemon juice (acidifies milk for tenderizing)
All-purpose flour → Cornstarch (creates extra-crispy coating) or gluten-free flour blend
Vegetable oil → Peanut or canola oil (similar smoke points and neutral flavor)

Storage & make-ahead

Store cooled fried chicken in an airtight container in the refrigerator for up to 4 days; reheat at 375°F for 10-15 minutes to restore crispiness.

Equipment

Deep frying thermometer · Meat thermometer · Large heavy-bottomed pot or cast-iron skillet

Common Questions

Can I use chicken breasts instead of legs?

Yes, but adjust frying time. Chicken breasts cook faster (12-15 minutes) than legs (15-18 minutes). Check internal temperature reaches 165°F.

How long should I soak the chicken in buttermilk?

At least 2-4 hours in the refrigerator, or overnight for deeper seasoning penetration.

What temperature should the oil be for frying?

Heat vegetable oil to 350-375°F. Use a thermometer to maintain consistent temperature for even cooking and crispiness.

Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend or cornstarch mixed with seasonings for a similar crispy coating.

How do I store leftover fried chicken?

Refrigerate in an airtight container for up to 4 days. Reheat in a 375°F oven for 10-15 minutes to restore crispiness.

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