Lindsay G. Cabral is a recipe blogger who specializes in vegan and gluten-free recipes. Lindsay has been blogging since 2012, and her recipes have been featured on popular websites such as Huffington Post, Mind Body Green, and The Kitchn. In addition to her blog, Lindsay is also the author of two cookbooks, Vegan Yum Yum and Vegan Yum Yum for All Occasions. When she's not in the kitchen, Lindsay enjoys spending time with her husband and two young daughters.
bojangles batter recipe
Thanks for the awesome recipe. I am gluten free so I miss my Bojangles. Was able to make a mock Bojangles with your recipe. I doubled the recipe so I used 1.5 cups of GF Better Batter flour and 1.5 cups of potato starch (makes a really crispy chicken). I ran out of cajun seasoning so I used 2 T of cajun and 1 T of chipotle pepper seasoning, upped the garlic and onion powder. After it came out of the fryer I lightly sprinkled season salt and cayenne pepper on the chicken. I only had to cook my tenders for 2.5 min on each side (380 deg oil temp) All I can say is yum yum. I am going to freeze some of the chicken so I have some on hand when I get the craving for Bojangles. Now if I could just find a really good gluten free biscuit recipe like the real thing. Not the drop biscuits.
The co-founder of Bojangles' didn't start off as a complete newbie when he and Richard Thomas opened their first Bojangles' restaurant in the late 70s. Jack Fulk received several college scholarships during high school thanks to his talent on the football field, but he turned them down so he could work and make money for his family instead. So, in 1971, Fulk became a Hardee's franchisee. This was his introduction into the fast-food business, and rumors are that he was always in trouble with corporate for tweaking recipes and trying to come up with his own formulas. Hardee's was annoyed, and Fulk used the fast food chain as a testing ground for his biscuits.
Some folks can eat spicy food every day, and Bojangles' restaurant prides itself on its Cajun-seasoned recipe, but not everyone can get past the heat. In 2013, the restaurant looked for a way to appeal to a wider audience by offering a new, milder Southern-style chicken tender recipe. It offered a viable menu item for those who love the chain's chicken tenders but find themselves eating the original recipe in between giant gulps of milk to soothe their burning mouths.
And it looks like this isn't the first time the chain has had to offer milder chicken options because some couldn't stand the heat. An old Bojangles' commercial advertised the "flavor without the fire." While the restaurant may have made a decision to add milder options to the menu, that doesn't mean the spicy-style chicken went out of style. USA Today celebrated the Bojangles' chicken recipe back in 2014, claiming it had "just enough spicy punch to make it interesting."
Since Bojangles' does have a limited number of locations, you may not be able to find it wherever you live. But before you make the drive from L.A. to Charlotte, you should know that you can at least attempt to make some of your favorite Bojangles' recipes at home. Bojangles' fans from across the country have come up with their own copycat recipes, and they're worth a try if you like spending time in the kitchen. The biscuits, fried chicken, and even sweet tea are a must. And if you're looking for a way to bring some Southern inspiration to your table on Thanksgiving, you can try a Bojangles'-inspired turkey.
Be warned that these recipes may not taste exactly like your Bojangles' favorites, but just look at it as an opportunity to put your own spin on things. At the very least, maybe it can hold you over until you can get your hands on a Bojangles' chicken biscuit of your own.
Who needs KFC, Bojangles or Popeyes!! Make it a full home cooked chicken dinner complete with some creamy crunchy cole slaw, buttermilk biscuits, mashed potatoes, southern green beans, cajun fries, mac n cheese, sweet & smokey corn on the cob and southern sweet ice tea! Click on the link to go to those recipes!
I generally prefer crunchy things, and therefore tend to opt for the extra crispy version of anything if it's available. So it had been a lifetime since I'd had the original fried chicken that laid the foundation for KFC's fried chicken empire. This taste test, however, led me to question how an entire empire was built on this recipe in the first place.
The predominant flavor in this inconsistently seasoned chicken was oil. There was slight rancidity to the crunchy batter, giving it a subtle burnt, acrid flavor. This bit of smokiness would have been forgivable if the ratio of chicken to coating had been 1:1, but alas, not a single cut of this chicken was Texas-sized. The drumstick was a little bigger than a wing's drumette, but most egregiously, the breast seemed to have been cut in half or even thirds, dwarfed even by the thigh.
Popeyes has it down. While I find the brand's chicken to be a bit oversalted, it's consistent and seasoned most of the way through. Every piece is savory and crunchy and good. The batter holds tightly onto the chicken with tenacity and the crunch of the skin is pure perfection.
The flavored flour batter is well-seasoned, and the chicken follows suit. Where the chicken was too thick to absorb the marinade, like in the substantial breast, the crunchies made up for it. And those are plentiful, as the one flaw of this chicken is that the batter flakes off entirely too easily. I found myself eating gingerly, protective of its fragile shards and fearful of losing these tasty bits. I resorted to stealing from the leg and thigh, which were hot, silky, and savory enough to withstand the loss.
P.S. I did not have any self rising flour so I added 3 more teaspoons to make it "self rising" I used 6 teaspoons of baking powder total. They are so much BETTER than the flatsy pancake biscuits that you typically find recipes for. These are Bojangles to the max! YUMMMMMMMMMMMMMMMMMMMMMMYYYYY
THESE ARE BY FAR THE BEST BISCUITS EVERRRR!!!! I WILL NEVER FEAR USING TOO MUCH BAKING POWDER AGAIN! DELICIOUS!!!!!! YUMMMMMMMMY AND SO VERY CLOSE TO BOJANGLES! I used unsalted butter to top with but if I had used regular salted butter they would be exactly like Bo's! THANK YOU FOR SHARING THIS recipe! It is going in my FOREVER recipe box!
Really nice biscuit recipe, if you don't overwork the dough and you do a few tri-folds before cutting them out, they yield a ton of really nice layers. I kneaded til the dough started to come together, then began the folding process. I didn't need any extra flour til the very last fold, and even then just a light dusting. I used a 2.6" steel cutter. Make sure your biscuit cutter is sharp so you don't ruin all the folds you made and you get really tall flaky biscuits! Even when rolling the scraps out (with a mini fold afterwards) I still got decent layers!
I love this recipe. I use Whites winter wheat baking flour. Heard of it on a different biscuit video. Also learned to roll, fold, repeat 4 times (or 5-6) to get a layered biscuit. I also use lard. Phenomenal biscuit. Thank you.
Howdy ya'll. I'm from the south where we know biscuits. Thing is several years ago I decided to try and duplicate my mother's biscuits. One afternoon I made and tossed out 4 pans worth. After much trial and error I got pretty close and wouldn't you know it...I wound up using nearly the recommended recipe on the flour bag with a few tweaks.However...over the weekend I was so impressed with a Bojangles ham biscuit I knew I'd have to put my chemist hat back so I wound up here. Guess what? We followed the recipe to the letter, (We used Pillsbury Flour for the test) except we used lard. The biscuits rose and rose and in the allotted time we had probably the best tasting cathead biscuits to come out of our kitchen ever. I noticed that there were a few copycat recipes for Bojangles biscuits on the net that were obviously copied from this page. Skip those. Use this one. It's everything everyone has been saying. Trust a guy from the south. We know biscuits...only evidently not as well as author of this FINE recipe! Wow! Thanks 20 times! You did GOOD!
I absolutely love this recipe. I've never made good biscuits ..."EVER"..and finally...I can say I have made the best biscuits ever. ..No exagerations...."BEST" that I have tasted personally. Thank you so much for the recipe!!!
My husband never likes my homemade biscuits. He says they aren't quite "right" but of course can't possibly articulate what he doesn't like about them lol! Tried these (because I love love love biscuits!) and he finally after 22 years said "they're perfect!" WIN!!! I still don't know what is so different about these but I've made them twice now and he still thinks they are winners so I'll keep making this recipe. Thank you!
Oh my goodness! I have been searching for a perfect biscuit recipe for a long time & I've finally found it! This recipe makes fluffy, light, wonderful biscuits! Think I will double the recipe next time, considering how fast they disappeared!
This really is a perfect biscuit recipe. I made them for the first time last night, and they turned out great. My husband and I had them for dinner as bacon, egg, and cheese biscuits. I put frozen blueberries in half of the dough to make bo-berry biscuits! Just drizzle the bo-berries with a little icing, and you can have bojangles anytime you want. Also, I used butter-flavored crisco as the shortening.
My eleven year old grandson loves Bojangles biscuits. When I found this recipe I just had to try it. I have never been able to make a really good biscuit until now. My grandson is very picky but he loves them! While visiting his family in Texas for a week I made these biscuits four times. They had plenty in the freezer when I left. These are a really big hit with all of us. I did add 1 teaspoon of salt.
I have made this biscuits many times since finding the recipe last month. With a drinking glass I can get about 15, using a child's glass close to 30. One time I substituted butter for shortening and it was way too salty so don't try that! I also use a buttermilk substitution of 1 1/4c milk + 2tsp Cream of Tartar. They really taste just like Bojangles. I keep a large box of these around and re-heat in the toaster oven for breakfasts, snacks, etc, and they taste just as fresh even days later. 2ff7e9595c
Comments