Bojangles' Chicken Supremes feature tender, seasoned chicken breasts hand-breaded and fried to a golden crisp, offering a juicy and flavorful bite with a crunchy exterior.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Baking sheet
- Wire rack
- Meat thermometer
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 2 teaspoons salt
- Vegetable oil (for frying)
Your chicken breasts should be fresh and thoroughly trimmed for the best texture and flavor in Bojangles' Chicken Supremes. Buttermilk tenderizes the chicken while eggs help the breading adhere, ensuring a crispy coating when fried. The combination of all-purpose flour and cornstarch creates a light yet crunchy crust that locks in juiciness. Using a blend of paprika, garlic powder, onion powder, cayenne, black pepper, white pepper, and salt lends the signature flavorful and seasoned taste. Bojangles' Chicken Supremes from the copycat menu capture this perfect balance of juicy, tender chicken with a golden, crunchy exterior similar to the original.
Instructions
- Slice chicken breasts into strips.
- In a mixing bowl, combine buttermilk and eggs; whisk well.
- Add chicken strips to buttermilk mixture; cover and marinate in the refrigerator for at least 1 hour.
- In another bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, white pepper, and salt.
- Preheat vegetable oil in deep fryer to 350°F (175°C).
- Remove chicken strips from marinade; let excess drip off.
- Dredge chicken strips in flour mixture, coating evenly.
- Place coated strips on a baking sheet with a wire rack.
- Fry chicken strips in batches until golden brown and cooked through, about 5–7 minutes.
- Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Remove chicken and drain on a wire rack.
- Serve hot.
Substitution
Bojangles' Chicken Supremes copycat recipe recreates the signature tender, seasoned chicken breasts soaked in buttermilk and coated in a spiced flour and cornstarch mixture, fried to achieve a crispy, golden crust. You can substitute the buttermilk with diluted yogurt or milk mixed with a tablespoon of vinegar if buttermilk is unavailable. When frying, maintaining the oil temperature between 350degF and 375degF ensures the chicken cooks evenly while developing that iconic crunchy exterior. Use a meat thermometer to confirm the internal temperature reaches 165degF for safe consumption. If frying isn't an option, baking on a wire rack at 425degF can produce a slightly less crispy, but still flavorful, alternative.
Tips
Make sure to marinate your chicken strips in the buttermilk and egg mixture for at least one hour to ensure maximum tenderness and flavor. While dredging the chicken in the flour and cornstarch mixture, be thorough but gentle to achieve a crispy crust without clumps. Monitor the oil temperature carefully; keeping it consistently at 350degF (175degC) prevents greasy or undercooked Chicken Supremes. Use a meat thermometer to confirm the internal temperature has reached 165degF (74degC) to guarantee safe and juicy results for your meal.
Nutritions
Bojangles' Chicken Supremes provide a high-protein meal thanks to the boneless, skinless chicken breasts used as the main ingredient, supplying approximately 25-30 grams of protein per serving. The frying process and flour-based coating contribute to a significant calorie and fat content, with vegetable oil adding essential fatty acids but also increasing saturated fat levels. Seasonings like paprika, garlic, and onion powder offer antioxidants and micronutrients without extra calories or sodium. Your portion should be balanced with fresh vegetables or a salad to maintain overall nutritional harmony.
Storage
Store your Bojangles' Chicken Supremes in an airtight container in the refrigerator for up to 3 days to maintain their crispy texture and flavor. For longer storage, freeze the fried chicken strips wrapped tightly in aluminum foil or plastic wrap, then place them in a freezer-safe bag for up to 1 month. Reheat thoroughly in an oven or air fryer at 350degF (175degC) until the internal temperature reaches 165degF (74degC) to ensure food safety and restore crispiness.
Variation or Alternatives
For a variation in flavor, swap paprika with smoked paprika or add ground cumin to the flour mixture for a smoky undertone. You can replace buttermilk with a mixture of plain yogurt and lemon juice as an alternative marinade that tenderizes the chicken similarly. For a gluten-free option, substitute all-purpose flour and cornstarch with rice flour or a gluten-free flour blend. To reduce oil absorption, double-dip the chicken strips by dredging them twice and let them rest before frying; this creates a thicker crust that locks in moisture and crispiness.
Allergies
Bojangles' Chicken Supremes contain common allergens such as eggs, found in the breading process, and wheat, present in the all-purpose flour. The use of buttermilk introduces dairy, which may cause reactions in those with lactose intolerance or milk allergies. Your sensitivity to any of these ingredients should be considered before enjoying this crispy, flavorful chicken dish.
Why this recipe?
Bojangles' Chicken Supremes menu is famous for its perfectly seasoned, crispy fried chicken that combines a flavorful Southern spice blend with a juicy, tender interior. The unique coating technique creates a satisfying crunch that distinguishes it from other fried chicken offerings. Fans appreciate the authentic taste and quality ingredients, making it a beloved choice for fast-casual dining. Trying to make a copycat recipe allows you to recreate that iconic flavor at home, satisfying cravings with a homemade version that captures Bojangles' signature appeal.