Fried Bojangles Chicken Tenders Recipe
Why You’ll Like It
- ✔️ Crispy, golden coating that stays crunchy
- ✔️ Juicy chicken thanks to a buttermilk marinade
- ✔️ Authentic Southern-style flavor
- ✔️ Easy ingredients you already have
- ✔️ Better than takeout
What Makes Bojangles Chicken Tenders So Good?
A Perfect Crunch-to-Juice Ratio
The secret behind great Bojangles Chicken Tenders is the contrast between the crispy coating and the tender, juicy chicken inside. The coating locks in moisture while delivering that satisfying crunch.
Bold Southern Flavour
These tenders stand out because of their seasoning. While we won’t dive into the full spice mix here, it includes a balance of savoury, smoky, and slightly spicy flavours that make every bite irresistible.
👉 Want the exact spice blend? Check out our full Bojangles chicken seasoning guide on the site.
Tips for Extra Crispy Chicken Tenders
Want restaurant-quality results? Follow these tips:
- Don’t skip the resting step before frying
- Keep oil temperature consistent
- Avoid overcrowding the pan
- Use a thermometer to check doneness (165°F internal temp)
Can You Use This Recipe for Bojangles Fried Chicken?
Yes! While this recipe focuses on Bojangles Chicken Tenders, you can use the same method for other cuts of chicken. It works great for:
- Chicken thighs
- Drumsticks
- Chicken breasts
Just increase the cooking time and make sure the internal temperature reaches 165°F.
This makes it a versatile Bojangles chicken recipe you can use for full meals, not just tenders.
What You’ll Need for Bojangles Chicken Tenders
To make these crispy, flavorful Bojangles Chicken Tenders, you’ll need a few simple ingredients divided into three key parts: the chicken, the marinade, and the coating.
CHICKEN
- 8 chicken tenders (or 4 chicken breasts sliced into strips)
BUTTERMILK MARINADE (For Tender, Juicy Chicken)
- 2 cups buttermilk
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon white pepper
SEASONED FLOUR COATING (For That Crispy Crunch)
- 2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon white pepper
FOR FRYING
- 8 cups peanut oil (or any high smoke point oil like vegetable oil)
Variations
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- Experiment with dipping sauces such as ranch, honey mustard, barbecue, or Bojangles’ signature dipping sauce for added flavour.
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- Add more spice by adding more cayenne pepper or hot sauce to the breading mixture.
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- For an extra crispy coating, double-dip the chicken tenders in the breading mixture before frying.
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- Serve the chicken tenders with classic side dishes like coleslaw, fries, or mashed potatoes for a complete meal.
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- Customise the seasoning by adding herbs like rosemary and oregano, spices, or grated Parmesan cheese to the breading mixture for a unique twist.
How to Make Bojangles Chicken Tenders (Step-by-Step)
Making Bojangles Chicken Tenders at home is easier than you think. Follow these steps for perfect results.
STEP 1: MARINATE THE CHICKEN
In a large bowl, combine:
- Chicken tenders
- Buttermilk
- Paprika, garlic powder, onion powder, salt, and spices
Cover and refrigerate for at least 6 hours (overnight is best).
STEP 2: PREPARE THE COATING
In another bowl, mix:
- Flour
- Salt
- Paprika
- Cayenne
- Garlic powder
- Onion powder
This creates the crispy outer layer.
STEP 3: COAT THE CHICKEN
Remove chicken from the marinade and coat it in the seasoned flour.
👉 For extra crispiness: dip it back into the buttermilk and coat again.
STEP 4: LET IT REST
Let the coated chicken sit for 10–15 minutes. This helps the coating stick and fry better.
STEP 5: FRY UNTIL GOLDEN
Heat oil to 350°F (175°C) and fry the chicken for 10–15 minutes until golden brown and fully cooked.
STEP 6: DRAIN AND SERVE
Place the cooked tenders on a wire rack to drain excess oil. Let them rest for a few minutes before serving.
Storage and Reheating Tips
With 8 chicken tenders, you might find yourself with some leftovers. Here’s how to store and reheat them for maximum enjoyment:
STORAGE
- Storing Leftovers: If you have cooked chicken tenders, store them in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain crispiness, reheat cooked chicken tenders in the air fryer at 400°F for 2-3 minutes or in the oven at 425°F for 4-5 minutes. Avoid microwaving, as it may compromise the texture.
MAKE AHEAD
- Freezing: Prepare ahead by battering the tenders without frying and storing them in the freezer for up to 3 months. When ready to cook, you can directly cook them from frozen in the Dutch Oven.
- Cooking from Frozen: For frozen chicken tenders, add 4 minutes to the cooking time.
How to Serve Bojangles Chicken Tenders
These Bojangles Chicken Tenders are the most indulgent comfort food, perfect for spicing up any party or game day spread!
If you’re planning to turn them into a meal, consider these tasty options:
- Pair them with cooked white or brown rice for a satisfying combo.
- Get creative with lettuce wraps using crisp iceberg lettuce leaves for a fresh twist.
- Make mouthwatering bao buns by stacking the chicken tenders onto soft Bao Buns along with a dollop of coleslaw.
- Serve alongside crispy Air Fryer Roasted Potatoes for a classic pairing.
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Health Info
| Calories: | 454.8 |
| Sugar: | 6.3 |
| Sodium: | 757.5 |
| Fat: | 10.3 |
| Carbohydrates: | 55.1 |
| Fiber: | 2.3 |
| Protein: | 33.2 |
Fried Bojangles Chicken Tenders Recipe
Description
Ingredients
- 8 Chicken tenders (or 4 chicken breasts)
For the marination
- 2 cups Buttermilk
- ¼ tsp Cayenne
- 1 tsp Paprika
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Dried thyme
- 1 tsp Salt
- ½ tsp White pepper
For the seasoned flour:
- 2 cups Flour
- 1 tsp Salt
- ½ tsp Paprika
- ½ tsp Cayenne pepper
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp White pepper
For frying:
- 8 cups Peanut oil for deep frying
Instructions
For marination
- Mix chicken tenders with all the dried ingredients for the chicken marination mainly salt, paprika, white pepper, thyme, garlic salt, onion salt, and cayenne in a spacious bowl
- Blend in buttermilk until the chicken tenders are thoroughly coated.
- Cover the bowl and place it in the refrigerator for 6 hours.
For frying
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder.
- Take the chicken tenders out of the buttermilk.
- Coat each piece with the seasoned flour, shaking off any excess and place on a plate.
- Heat peanut oil to 350 degrees F (175 degrees C) in a large Dutch oven.
- Toss the chicken tenders into the hot oil and fry for 10 minutes.
- Flip the chicken tenders and fry for an additional 10 to 15 minutes.
- Check if they are done with an instant-read thermometer near the bone; it should register 165 degrees F (74 degrees C
- Transfer the fried chicken to a cooling rack placed over a baking sheet lined with paper towels. Allow it to rest for 10 minutes before serving.
Notes:
- The calories are counted assuming that each chicken tender soaks up 1 tablespoon of oil.
- Keeping the oil at the right temperature and draining the tenders afterwards helps minimize oil absorption.
- STORING LEFTOVERS – Keep in an airtight container in the fridge for up to 3 days.
- REHEATING:
- Air fryer: 400°F for 2–3 minutes
- Oven: 425°F for 5 minutes
- Avoid microwaving to keep them crispy
- FREEZING: Freeze uncooked, breaded tenders for up to 3 months
FAQ
Double coat the chicken and let it rest before frying. This helps the coating stick and crisp up.
Yes! Cook at 400°F for 10–12 minutes, flipping halfway through.
Use a high smoke point oil like peanut or vegetable oil.
It tenderises the chicken and adds a rich, slightly tangy flavour.
Yes, chicken strips and tenders are essentially the same and this recipe works perfectly.
It’s the bold seasoning, buttermilk marinade, and crispy breading.
They have a mild kick, but you can adjust the spice level.
Yes, substitute with milk and a little vinegar or lemon juice.
Bojangles Chicken Tenders are the bomb! Love them…
Thank you! Bojangles Copycat recipes are a life saver for people who don’t have a nearby restaurant.