Copycat Bojangles Chicken Supremes Recipe
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| Crave that peppery Southern crunch? These copycat Bojangles Chicken Supremes fry up juicy, golden, and perfect for dunking in your favorite sauce. |
If you love crispy chicken tenders with a bold, peppery bite, this copycat Bojangles Chicken Supremes recipe is for you. These juicy chicken strips are soaked in buttermilk, coated in a well-seasoned flour mixture, and fried until golden brown and crunchy. They are great for dinner, game day, or anytime you want that fast food favorite at home.
The best part? You do not need anything fancy to make them. With a few pantry staples and a little time, you can make crispy fried chicken tenders that taste inspired by the restaurant version, right in your own kitchen.
What Are Bojangles Chicken Supremes?
Bojangles is a well-known Southern fast food chain loved across the USA for its fried chicken, biscuits, and seasoned sides. The brand has built a strong following with food that is warm, comforting, and packed with Southern flavor. One bite usually brings that mix of crunchy coating, juicy meat, and a little kick that keeps people coming back.
Chicken Supremes are one of the restaurant’s most popular items. They are seasoned chicken breast strips with a crispy outer layer and tender inside. The flavor is savory, a little peppery, and deeply satisfying. Think of them as chicken tenders with extra personality. They are crunchy on the outside, moist in the middle, and especially tasty dipped into your favorite sauce.
Bojangles and Chicken Supremes are brand-associated names, so this recipe is a copycat version inspired by the dish. It is not the official recipe, and it is not affiliated with or endorsed by the restaurant.
Why You’ll Love This Copycat Chicken Supremes Recipe
- Easy to make with simple grocery store ingredients
- Crispy and golden on the outside
- Juicy and flavorful on the inside
- Perfect for dipping in ranch, honey mustard, or barbecue sauce
- Family friendly and great for parties or weeknight meals
If you have ever wanted to recreate that Southern-style chicken strip at home, this is a fun place to start.
Ingredients
Servings: 4 to 6
Prep time: 20 minutes
Marinating time: 1 to 4 hours
Cook time: 15 to 20 minutes
Total time: About 1 hour 35 minutes minimum, including marinating
For the chicken:
- 2 pounds chicken tenderloins, or chicken breasts cut into strips
- 2 cups buttermilk
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or more if you like heat
For the seasoned flour coating:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon seasoned salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon baking powder
For frying:
- Vegetable oil, peanut oil, or canola oil for frying
Optional for serving:
- Ranch dressing
- Honey mustard
- Barbecue sauce
- Hot sauce
- French fries, biscuits, coleslaw, or mashed potatoes
Approximate Nutrition Per Serving
This is an estimate for 1 serving, based on 5 servings total and not including dipping sauce.
- Calories: 520
- Protein: 35g
- Carbohydrates: 28g
- Fat: 28g
- Fiber: 1g
- Sugar: 3g
- Sodium: 980mg
How to Make Copycat Bojangles Chicken Supremes
This recipe is simple, but a few small details make a big difference. If you are new to frying chicken, do not worry. Just take it one step at a time.
Step 1: Prep the chicken
If you are using chicken breasts, slice them into long strips about 1 inch wide. Try to keep them close to the same size so they cook evenly. Pat the chicken dry with paper towels first. That helps the marinade stick better.
Step 2: Make the buttermilk marinade
In a large bowl, whisk together the buttermilk, egg, salt, black pepper, paprika, garlic powder, onion powder, and cayenne. Add the chicken and stir so every piece is coated well.
Cover the bowl and place it in the fridge for at least 1 hour. If you have more time, let it sit for up to 4 hours. This step helps tenderize the chicken and gives it flavor all the way through. It is a little like giving the chicken a head start before the crispy coating goes on.
Step 3: Mix the dredging flour
In another large bowl or shallow dish, combine the flour, cornstarch, seasoned salt, black pepper, paprika, garlic powder, onion powder, cayenne, and baking powder. Stir it well so the spices are spread evenly.
The cornstarch helps create a lighter, crispier crust. It is one of those small tricks that really pays off.
Step 4: Heat the oil
Pour about 2 inches of oil into a deep heavy pot, Dutch oven, or deep skillet. Heat the oil to 350°F. Use a thermometer if you can. It takes out the guesswork.
If the oil is too cool, the coating can get greasy. If it is too hot, the outside may brown before the chicken cooks through. Frying is a bit like balancing a see-saw. Once the temperature is right, everything works better.
Step 5: Coat the chicken
Take a few pieces of chicken out of the buttermilk marinade, letting the extra drip off. Press each piece into the flour mixture. Coat it really well. For extra craggy, crispy bits, press some of the flour onto the chicken with your fingers.
Set the coated pieces on a tray or plate for a few minutes before frying. This short rest helps the coating stick better.
Step 6: Fry in batches
Carefully place several chicken strips into the hot oil. Do not crowd the pan. Fry for about 3 to 5 minutes per side, depending on the thickness, until the coating is deep golden brown and crisp.
The chicken should reach an internal temperature of 165°F in the thickest part. This is the safe minimum temperature for cooked chicken. Use a meat thermometer to check. That one little tool can save a lot of stress.
Step 7: Drain and keep warm
Transfer the cooked chicken to a wire rack set over a baking sheet, or to a plate lined lightly with paper towels. Sprinkle with a tiny pinch of salt while hot, if you want a little extra flavor.
If you are making a big batch, keep the cooked tenders warm in a 200°F oven while you fry the rest.
Step 8: Serve hot
Serve your copycat chicken supremes right away while the coating is still crunchy. Pair them with dipping sauces and your favorite sides.
Tips for the Best Crispy Chicken Tenders
- Use buttermilk for tenderness and flavor
- Do not skip the cornstarch if you want extra crunch
- Let the coated chicken rest for 5 to 10 minutes before frying
- Fry in batches so the oil temperature stays steady
- Use a thermometer for both the oil and the chicken
- Serve immediately for the crispiest texture
I have found that the first batch always disappears fastest. So if you are cooking for a crowd, maybe make a little extra. Just saying.
Easy Home Kitchen Shortcuts
Want to make this recipe fit your schedule a little better? Here are some easy ways to simplify it.
Use store-cut chicken tenders
This saves prep time and gives you evenly sized pieces.
Make the flour mix ahead
Mix the dry coating a day or two early and store it in an airtight container.
Try the air fryer
If you want less oil, you can air fry the chicken. Spray the coated strips well with cooking spray and cook at 400°F for 10 to 12 minutes, flipping halfway through. Make sure the chicken reaches 165°F. The coating will be a little different from deep-fried, but still tasty and crisp.
Oven-baked option
Place coated chicken strips on a wire rack over a baking sheet. Spray with cooking spray and bake at 425°F for 18 to 22 minutes, flipping once, until golden and fully cooked.
Allergy-Friendly and Diet Modification Ideas
One thing I love about making copycat recipes at home is that you can adjust them for your family. That can be a game changer if someone at the table has food sensitivities or special preferences.
Gluten-free
- Replace the all-purpose flour with a good gluten-free flour blend
- Use gluten-free cornstarch and check all spice labels to be safe
- Make sure your dipping sauces are also gluten-free
Dairy-free
- Use unsweetened plain dairy-free milk mixed with 1 tablespoon lemon juice or vinegar in place of buttermilk
- Let it sit for 5 minutes before using
- Double-check sauces and sides for hidden dairy
Egg-free
- Leave out the egg and use only the buttermilk marinade
- You can also add 1 tablespoon yellow mustard to help the coating stick
Lower spice
- Reduce or skip the cayenne pepper
- Keep the black pepper for flavor without too much heat
Extra spicy
- Add more cayenne to both the marinade and flour mixture
- Serve with hot sauce or spicy ranch
Low-carb
- Try a coating made with finely crushed pork rinds mixed with a little almond flour and seasoning
- This will not taste exactly the same, but it can still be crispy and satisfying
Paleo-inspired
- Use almond flour and arrowroot starch instead of flour and cornstarch
- Marinate in unsweetened dairy-free milk with lemon juice
- Fry in a paleo-friendly oil you prefer
Vegetarian idea
- Use the same seasoned coating on thick strips of extra-firm tofu or cauliflower florets
- The flavor profile works surprisingly well, especially with dipping sauce
Nut allergy note
- If you avoid nuts, skip almond flour in any alternative version
- Also be careful with frying oils and packaged gluten-free blends if cross-contact is a concern
What to Serve with Chicken Supremes
These crispy chicken tenders go well with all kinds of comfort food sides. Here are a few favorites:
- Seasoned fries
- Buttermilk biscuits
- Mac and cheese
- Coleslaw
- Mashed potatoes
- Baked beans
- Corn on the cob
- Sweet tea or lemonade
If you want the full Southern comfort meal experience, biscuits and fries are hard to beat.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Freeze cooked chicken tenders in a single layer, then transfer to a freezer-safe bag or container for up to 2 months.
Reheating: Reheat in the oven or air fryer to help bring back the crispiness. Warm at 375°F for 8 to 12 minutes, or until heated through. Chicken should be reheated to 165°F.
Try not to microwave them if you can avoid it. They will still taste good, but the crust will soften.
Frequently Asked Questions
Can I use chicken breasts instead of tenderloins?
Yes. Just slice them into even strips so they cook at the same rate.
Can I make these ahead of time?
You can marinate the chicken ahead of time and mix the flour coating in advance. For best texture, fry them just before serving.
What oil is best for frying chicken tenders?
Vegetable oil, canola oil, and peanut oil are all good choices because they handle high heat well.
How do I know when the chicken is done?
The outside should be golden brown, and the inside should reach 165°F on an instant-read thermometer.
Final Thoughts
This copycat Bojangles Chicken Supremes recipe is crispy, juicy, and full of bold Southern-style flavor. It is the kind of meal that feels fun to make and even better to eat. Whether you fry them for a family dinner or make them for a weekend snack spread, they are always a hit.
If you try this recipe, I would love to hear how it turned out for you. Did you keep it classic, or did you make your own twist? Please share in the comments and pass this recipe along to friends and family who love crispy chicken tenders.
Disclaimer
This recipe is a copycat recipe inspired by Bojangles Chicken Supremes. It is not the official recipe, and no knowledge of the actual restaurant recipe is implied. This post is not affiliated with, endorsed by, or sponsored by Bojangles.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.
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