Bojangles' Cajun Filet Biscuit features a spicy Cajun-seasoned fried chicken filet nestled inside a warm, flaky biscuit, delivering a flavorful blend of bold seasoning and comforting, buttery layers.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Tongs
- Baking sheet
- Oven
- Biscuit cutter
- Rolling pin
- Pastry brush
- Cooling rack
- Meat thermometer
- Kitchen timer
- Measuring cups
- Measuring spoons
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Vegetable oil (for frying)
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup unsalted butter (cold, cubed)
- 3/4 cup buttermilk (for biscuits)
- Melted butter (for brushing biscuits)
Ensure the chicken breasts are fully submerged in the buttermilk and hot sauce marinade to maximize tenderness and infuse bold Cajun flavor throughout the meat. Use a precise blend of spices including paprika, cayenne pepper, garlic and onion powders, and dried herbs to achieve the distinct seasoning profile characteristic of Bojangles' Cajun Filet. When frying, maintain vegetable oil temperature between 350degF and 375degF for a crispy, golden crust without overcooking the chicken inside. For the biscuit dough, keep the butter cold and incorporate it quickly with the flour, baking powder, baking soda, and buttermilk to create flaky, tender layers. Your homemade Bojangles' Cajun Filet Biscuit will mirror the spicy, buttery, and comforting qualities of the original from the Bojangles copycat menu.
Instructions
- Slice chicken breasts into 4 equal filets; pound to even thickness.
- In a mixing bowl, combine 1 cup buttermilk and 1 tablespoon hot sauce.
- Add chicken filets to buttermilk mixture; cover and marinate in refrigerator for 1 hour.
- In a separate bowl, whisk together 1 cup flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon white pepper, 1/2 teaspoon thyme, and 1/2 teaspoon oregano.
- Remove chicken from marinade; dredge in flour mixture, pressing for coating.
- Place battered chicken on a baking sheet; let rest for 10 minutes.
- Preheat deep fryer and heat vegetable oil to 350°F (175°C).
- Fry chicken filets in hot oil until golden brown and internal temp is 165°F (about 4-6 minutes); drain on cooling rack.
- Preheat oven to 450°F (232°C).
- In a mixing bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon sugar.
- Add cold, cubed butter to dry mixture; cut in using a pastry cutter or fingers until crumbly.
- Stir in 3/4 cup buttermilk until dough just comes together.
- Turn dough onto floured surface; gently roll to 3/4-inch thickness.
- Use biscuit cutter to cut rounds; place on parchment-lined baking sheet.
- Bake biscuits 12-15 minutes until golden.
- Brush hot biscuits with melted butter.
- Split biscuits; place fried chicken filet inside each.
- Serve warm.
Substitution
Bojangles' Cajun Filet Biscuit copycat recipe offers a spicy fried chicken filet inside a flaky biscuit, perfect for a bold and comforting meal. If buttermilk is unavailable, you can substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar, allowing it to sit for 5 minutes to thicken. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165degF for safe consumption. If you don't have a deep fryer, a heavy-bottomed pot with vegetable oil heated to 350degF works as an effective alternative. Your biscuits will have the best texture when the butter is cold and cut into small cubes before mixing.
Tips
Marinating chicken filets for a full hour in buttermilk and hot sauce tenderizes the meat and enhances flavor, so don't skip this step. Use a meat thermometer to ensure the fried chicken reaches a safe internal temperature of 165degF to avoid undercooking. When making biscuit dough, handle it minimally and keep butter cold to achieve flaky, tender layers in your biscuits. Resting the battered chicken before frying helps the coating adhere better, giving you the crispy texture characteristic of Bojangles' Cajun Filet Biscuit.
Nutritions
Bojangles' Cajun Filet Biscuit provides a substantial amount of protein from the boneless, skinless chicken breasts, essential for muscle repair and growth. The spicy Cajun seasoning blend enhances flavor without adding significant calories, while the buttermilk used in both marinade and biscuits contributes calcium and probiotics. The fried chicken and buttery biscuits add saturated fats and carbohydrates, supplying energy but also contributing to higher calorie content. You should enjoy this indulgent meal in moderation, balancing it with nutrient-dense foods throughout your day.
Storage
Store leftover Bojangles' Cajun Filet Biscuit in an airtight container in the refrigerator for up to 2 days to maintain freshness and prevent sogginess. To reheat, wrap the biscuit loosely in foil and warm in a preheated oven at 350degF (175degC) for 10-15 minutes, ensuring the chicken reaches an internal temperature of 165degF for safety. Avoid microwaving as it may affect the biscuit's flaky texture and the chicken's crispiness.
Variation or Alternatives
You can substitute the cayenne pepper with smoked paprika or chipotle powder to bring a different smoky heat to the Cajun-seasoned chicken. For a crispier chicken coating, try double-dipping the filets by returning them to the buttermilk after the first dredge in the flour mixture before frying. To make the biscuits extra flaky, chill the dough for 30 minutes before rolling and cutting. If you prefer baking over frying, bake the chicken filets at 400degF for 20 minutes, flipping halfway, until the internal temperature reaches 165degF.
Allergies
Your Bojangles' Cajun Filet Biscuit contains common allergens such as wheat from the all-purpose flour and dairy from the buttermilk and unsalted butter. The presence of spices like cayenne pepper and paprika may also trigger sensitivities in some individuals. It's important to check labels and consult with your healthcare provider if you have known allergies to these ingredients.
Why this recipe?
Bojangles' Cajun Filet Biscuit menu is favored for its perfectly seasoned, crispy Cajun-spiced chicken filet paired with a warm, flaky biscuit that balances heat and comfort. The unique blend of spices adds a flavorful kick that distinguishes it from typical fast-food chicken sandwiches. Making a copycat version allows you to customize the spice level and freshness while replicating the crave-worthy taste at home. Your homemade Cajun Filet Biscuit can capture the authentic flavor and satisfy cravings without the need to visit Bojangles restaurant.