CopycatSpices
Bojangles' Cajun Filet Biscuit
A crispy, Cajun-seasoned fried chicken breast nestled in a fluffy, buttery made-from-scratch biscuit. This homemade Bojangles'-style Cajun Filet Biscuit is the ultimate Southern breakfast sandwich.
fast-food · bojangles · chicken · breakfast
🕑Prep25 min
🍳Cook15 min
⏱Total40 min
🍽Serves4
⭐DifficultyMedium
Ingredients
- 4 boneless, skinless chicken breasts (6 oz each), pounded to 1/2-inch thick
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 1/2 cups all-purpose flour
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Vegetable oil for frying
- 2 cups all-purpose flour (for biscuits)
- 1 tablespoon baking powder
- 1/2 teaspoon salt (for biscuits)
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk (for biscuits)
Instructions
- 1.Marinate the chicken. Combine 1 cup buttermilk and hot sauce. Add the pounded chicken breasts and marinate for at least 1 hour in the fridge.
- 2.Make the biscuits. Whisk together 2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 3/4 cup cold buttermilk and stir until just combined. Pat to 1-inch thickness, cut into 4 rounds, and bake at 425°F for 12-15 minutes until golden.
- 3.Season the dredge. Combine 1 1/2 cups flour, Cajun seasoning, paprika, garlic powder, cayenne, and 1 teaspoon salt in a shallow dish.
- 4.Bread and fry the chicken. Remove chicken from buttermilk, dredge in seasoned flour, pressing firmly. Heat oil to 350°F and fry for 5-6 minutes per side until golden and cooked through (165°F internal).
- 5.Assemble the sandwiches. Split each warm biscuit in half. Place a crispy Cajun chicken fillet inside. No sauce needed — the buttermilk biscuit and seasoned chicken do all the work. But a drizzle of honey won't hurt.
Bojangles’ Cajun Filet Biscuit
Prep time: 25 minutes (plus 1 hour marinating)
Cook time: 15 minutes
Servings: 4 sandwiches
The Bojangles’ Cajun Filet Biscuit is a Southern institution. It’s a piece of Cajun-seasoned fried chicken breast — crispy, spicy, and juicy — sandwiched in one of the best fast-food biscuits in the country. Bojangles’ biscuits are made from scratch in every restaurant, and they’re flaky, buttery, and sturdy enough to hold up to a big piece of fried chicken.
This recipe tackles both components from scratch. The biscuit uses cold butter and buttermilk for maximum flakiness. The chicken gets a buttermilk soak and a Cajun-spiced dredge that fries up with a satisfying crunch. Together, it’s the best breakfast sandwich you can make.
Why Make It at Home?
A Cajun Filet Biscuit at Bojangles’ costs about $5.49. This recipe makes four sandwiches for about $10.00 total, or $2.50 each. The homemade biscuits are flakier, the chicken breast is thicker, and the Cajun seasoning can be cranked up to your preferred heat level.
Tips & Variations
- Cold ingredients for the biscuits. Cold butter and cold buttermilk are essential. The cold butter creates steam pockets during baking, which is what makes biscuits flaky. If the butter gets warm, you get dense biscuits.
- Don’t overwork the biscuit dough. Mix until just combined and stop. Overworked biscuit dough develops gluten, which makes them tough instead of tender.
- Pound the chicken evenly. An even 1/2-inch thickness ensures the chicken cooks evenly and fits the biscuit properly.
- Add honey or hot honey. A drizzle of honey on the chicken inside the biscuit adds a sweet-heat element that takes this over the top.
