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
1. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces and marinate in the fridge for at least 4 hours or overnight.
2. In a separate bowl, whisk together flour, cornstarch, and all seasonings.
3. Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to coat.
4. Place coated chicken on a rack and let rest for 10–15 minutes (helps crust stick).
5. Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
6. Fry chicken in batches for 12–16 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).
7. Drain on paper towels or wire rack. Let rest 5 minutes before serving.
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.
- Prep Time: 20 mins (plus marinate)
- Cook Time: 16 mins
- Category: Dinner
- Method: Frying
- Cuisine: Southern American
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
Keywords: bojangles fried chicken, southern fried chicken recipe, crispy buttermilk fried chicken, homemade bojangles chicken