Bojangles Cajun Filet Biscuit (Copycat Recipe)

This delicious Bojangles Cajun Filet Biscuit copycat recipe features a perfectly seasoned, crispy chicken filet nestled in a buttery, flaky biscuit. The combination of Cajun spices adds a delightful kick, making it a satisfying breakfast or brunch option. This recipe stays true to traditional Southern cooking methods, ensuring a hearty and flavorful experience.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 cup all-purpose flour
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup vegetable oil for frying
• 4 large biscuits (homemade or store-bought)
• Butter for spreading

Instructions:

1. In a bowl, combine buttermilk and hot sauce. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
2. In a separate bowl, mix together the flour, Cajun seasoning, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
3. Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour, ensuring an even coating. Shake off any excess flour.
4. In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the chicken fillets. Fry for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).
5. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
6. While the chicken is frying, prepare the biscuits according to package instructions or your favorite homemade recipe.
7. To assemble, slice the biscuits in half, spread butter on each half, and place a fried chicken filet in between. Serve warm.