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 is 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.
