Breakfast
Bojangles Inspired Cajun Filet Biscuit
A boldly seasoned, crisp chicken breast filet tucked inside a tall flaky buttermilk biscuit brushed with melted butter.
Inspired by Bojangles
Prep
35 min + 2 hr brine
Cook
30 min
Serves
4 servings
Difficulty
Hard
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 4 small boneless skinless chicken breasts, 5 ounces each
- • 2 cups buttermilk, divided
- • 2 teaspoons hot sauce
- • 2 teaspoons kosher salt, divided
- • 2 cups all-purpose flour, divided
- • 1 tablespoon baking powder
- • 1/2 teaspoon baking soda
- • 6 tablespoons cold unsalted butter, cubed
- • 2 tablespoons melted unsalted butter
- • 2 teaspoons sweet paprika
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • 1 teaspoon black pepper
- • 1/2 teaspoon dried thyme
- • 1/2 teaspoon cayenne pepper
- • 6 cups neutral frying oil, or enough for 2 1/2 inches in the pot
View ingredient-by-ingredient match
- 4 small boneless skinless chicken breasts, 5 ounces eachMissing
- 2 cups buttermilk, dividedMissing
- 2 teaspoons hot sauceMissing
- 2 teaspoons kosher salt, dividedMissing
- 2 cups all-purpose flour, dividedMissing
- 1 tablespoon baking powderMissing
- 1/2 teaspoon baking sodaMissing
- 6 tablespoons cold unsalted butter, cubedMissing
- 2 tablespoons melted unsalted butterMissing
- 2 teaspoons sweet paprikaMissing
- 1 teaspoon garlic powderMissing
- 1 teaspoon onion powderMissing
- 1 teaspoon black pepperMissing
- 1/2 teaspoon dried thymeMissing
- 1/2 teaspoon cayenne pepperMissing
- 6 cups neutral frying oil, or enough for 2 1/2 inches in the potMissing
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Method
Recipe notes
This unofficial recreation combines the chain's two signatures in one sandwich: a made-from-scratch-style flaky buttermilk biscuit and a broad, boldly seasoned chicken filet with a crisp reddish-golden crust.
Planning, storage, and serving
Storage and reheating
Refrigerate chicken and biscuits separately within 2 hours for up to 3 days. Reheat chicken at 400°F to 165°F and warm biscuits gently before assembly.
Make-ahead tips
Brine chicken for up to 4 hours and mix the seasoned flour 1 day ahead. Cut unbaked biscuits can be frozen for 1 month and baked directly from frozen.
What to serve with it
- - Crisp potato rounds
- - Fresh orange wedges
- - Unsweetened iced tea
Equipment needed
- - Rolling pin or meat mallet
- - Heavy Dutch oven
- - Biscuit cutter and instant-read thermometer
Difficulty explained
Two scratch components and hot-oil timing make this involved, but staging the biscuit dough and seasoned coating keeps it manageable.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Milk plus lemon juice
For each cup, combine 1 cup milk with 1 tablespoon lemon juice and rest for 5 minutes.
Boneless skinless chicken thighs
Use an equal weight of boneless skinless thighs.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Brining thin chicken overnight can make it overly salty and soft; keep the marinade within the stated range.
- Twisting the biscuit cutter seals the edges and limits the tall flaky rise, so press straight down.
- Assembling too early traps steam and softens both the chicken crust and the biscuit interior.
Nutrition Context
- Chicken provides protein, while the butter-rich biscuit and frying oil make this a substantial breakfast sandwich.
- The brine and seasoned coating contribute sodium; fruit makes a lighter pairing than another salty side.
FAQ
What makes the filet Cajun-style?
Paprika, cayenne, black pepper, garlic, onion, and thyme build a bold warm seasoning profile.
Why use buttermilk twice?
It tenderizes and seasons the chicken while also helping the biscuits bake tender with a slight tang.
Can I use store-bought biscuits?
Yes, but a tall flaky buttermilk biscuit is a major part of the restaurant identity and worth making when possible.
How do I keep the crust attached?
Let excess marinade drip off, press the flour on firmly, and rest the coated filets for 5 minutes before frying.
Does the sandwich need sauce?
The classic-style build relies on seasoned chicken and a buttery biscuit, so no sauce is required.
What sides pair best with this dish?
Good pairings include Crisp potato rounds; Fresh orange wedges; Unsweetened iced tea. Choose one or two based on how substantial you want the meal to be.