Copycat Bojangles Cajun Chicken Biscuit with Honey

Why You’ll Love This Recipe

• Signature spice: a lively Cajun crust that’s savory, peppery, and just-right spicy.
• Real-deal biscuit layers: tall, tender, and flaky from a simple fold-and-laminate method.
• Heat-meets-sweet: a quick hot-honey swipe ties everything together for breakfast bliss.
• Make it at home: straightforward techniques, pantry spices, and dependable results.

Grocery List

• Produce: None required
• Dairy: Buttermilk, unsalted butter
• Pantry: All-purpose flour, cornstarch, baking powder, baking soda, kosher salt, black pepper, white pepper, paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, celery salt, hot sauce, honey, frying oil (peanut or canola)

Full Ingredients

Spicy Cajun Chicken

• 2 large boneless skinless chicken breasts (about 1 to 1.25 lb total), halved horizontally to make 4 cutlets; pounded to 1/2 inch thick
• Marinade: 1 cup buttermilk, 1 tablespoon hot sauce (Crystal or Texas Pete style), 1 teaspoon kosher salt
• Dredge: 1 1/2 cups all-purpose flour (180 g), 1/4 cup cornstarch (30 g), 2 teaspoons paprika, 3/4 teaspoon cayenne pepper (reduce to 1/2 teaspoon for milder), 1 1/2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, 1/2 teaspoon white pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon celery salt, 1 teaspoon kosher salt, 1/2 teaspoon baking powder
• 4 cups peanut or canola oil, for frying

Buttermilk Biscuits (makes 4 large)

• 2 cups all-purpose flour (240 g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 6 tablespoons cold unsalted butter (85 g), cut into 1/2-inch cubes
• 3/4 cup cold buttermilk (180 ml), plus 1–2 tablespoons if needed
• 1 tablespoon melted butter, for brushing baked biscuits

Honey Heat Swipe

• 2 tablespoons honey
• 1–2 teaspoons hot sauce (to taste)
• Pinch cayenne
• Small pinch kosher salt

Step-by-Step Instructions

Step 1: Marinate the chicken

Halve each chicken breast horizontally to create 4 equal cutlets. Place between sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Whisk the buttermilk, hot sauce, and salt in a bowl. Submerge chicken, cover, and refrigerate for 30 minutes (up to 12 hours for deeper seasoning).

Step 2: Make the biscuit dough

Heat the oven to 450°F. Freeze the butter cubes for 10 minutes while you whisk the flour, baking powder, baking soda, and salt in a large bowl. Cut in the cold butter with a pastry cutter or rub with fingertips until pea-sized pieces remain. Drizzle in 3/4 cup cold buttermilk and stir with a fork until a shaggy dough forms. If dry flour remains, add 1–2 teaspoons more buttermilk.

Step 3: Laminate, cut, and bake

Turn the dough onto a lightly floured surface. Pat into a 3/4-inch-thick rectangle. Fold like a letter (into thirds), rotate 90 degrees, and repeat 2 more times for flaky layers. Pat to 1-inch thickness. Use a 3-inch cutter to punch out 4 biscuits, pressing straight down without twisting. Place on a parchment-lined sheet, sides touching. Bake 13–15 minutes until deep golden. Brush tops with melted butter and keep warm (loosely tent or hold in a 200°F oven).

Step 4: Mix the Cajun dredge

In a shallow dish, combine flour, cornstarch, paprika, cayenne, garlic powder, onion powder, black and white pepper, thyme, oregano, celery salt, kosher salt, and baking powder. Stir well to distribute the seasonings evenly.

Step 5: Dredge and rest the chicken

Remove chicken from the marinade, letting excess drip. Dredge thoroughly in the seasoned flour, pressing firmly to create craggy bits that turn extra crispy. For ultra-crunchy crust, dip back into the marinade and dredge a second time. Set coated chicken on a rack for 10 minutes to hydrate the flour while you heat the oil.

Step 6: Fry to shatteringly crisp

Pour 1 1/2 inches of oil into a heavy 10–12 inch skillet or Dutch oven and heat to 350°F. Fry 2 cutlets at a time, adjusting heat to maintain 325–350°F. Cook 3–4 minutes per side until the crust is deep golden and the thickest part reads 165°F with an instant-read thermometer. Transfer to a wire rack and lightly season with a pinch of salt while hot.

Step 7: Make the honey heat and assemble

Stir together honey, hot sauce, cayenne, and a tiny pinch of salt. Warm 10–15 seconds if needed to loosen. Split warm biscuits, swipe the bottom half with the honey heat, add a crispy chicken fillet, drizzle a little more honey if you like, and cap with the top biscuit. Serve immediately.

Pro Tips

• Rest the dredged chicken for 10 minutes before frying so the coating adheres and forms those prized craggy, crispy ridges.
• Use a thermometer for both oil and internal chicken temperature; 325–350°F oil and 165°F internal temp are your targets.
• Keep biscuit ingredients cold and handle the dough gently; cold fat and minimal kneading mean taller, flakier biscuits.
• Press the biscuit cutter straight down without twisting to help the layers rise evenly.
• For extra spice, add a pinch more cayenne to the honey or a splash of hot sauce directly on the chicken.

Variations

• Cheddar-Jalapeño Biscuit: Fold 1/2 cup shredded sharp cheddar and 1 finely minced jalapeño into the biscuit dough before laminating.
• Nashville-Hot Style: After frying, brush chicken with 2 tablespoons hot oil whisked with 1 teaspoon cayenne and 1/2 teaspoon paprika. Serve with pickles.
• Pimento Cheese Upgrade: Add a tablespoon of pimento cheese to the biscuit before the chicken for creamy, tangy heat.

Storage & Make-Ahead

Marinate chicken up to 12 hours. Mix the dredge up to 3 days ahead and store airtight. Cut biscuits can be frozen on a sheet pan, then stored up to 2 months; bake from frozen at 450°F, adding 2–3 minutes. Leftover fried chicken keeps 2–3 days refrigerated; re-crisp in a 375°F oven or air fryer for 8–12 minutes. Baked biscuits keep 1–2 days at room temp or freeze up to 2 months; rewarm at 350°F for 8–10 minutes. Honey heat keeps 2 weeks refrigerated.

Nutrition (per serving)

Approx. 720 calories; 35 g protein; 32 g fat; 65 g carbohydrates; 13 g saturated fat; 115 mg cholesterol; 1580 mg sodium; 2 g fiber; 12 g sugar. Estimates will vary based on oil absorption and biscuit size.