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bojangles breaded and seasoned chicken tenders with a side sauce

Fried Bojangles Chicken Tenders Recipe

Caroline Sciberras
If you’ve been searching for the perfect Bojangles Chicken Tenders recipe, you’re in the right place. These crispy, golden tenders are known for their bold Southern flavour and juicy interior—but the best part? You can recreate them at home with simple ingredients.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
for marination 6 hours
Total Time 6 hours 45 minutes
Course Dinner
Cuisine American, Southern
Servings 4 people
Calories 454.8 kcal

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

Notes:

  1. The calories are counted assuming that each chicken tender soaks up 1 tablespoon of oil.
  2. Keeping the oil at the right temperature and draining the tenders afterwards helps minimize oil absorption.

     

     

  3. STORING LEFTOVERS - Keep in an airtight container in the fridge for up to 3 days.
  4. REHEATING:
    • Air fryer: 400°F for 2–3 minutes
    • Oven: 425°F for 5 minutes
    • Avoid microwaving to keep them crispy
  5. FREEZING: Freeze uncooked, breaded tenders for up to 3 months
 
Keyword Bojangles, Fried Chicken