Welcome, friend. Today I’m sharing my full, tested-at-home version of a Bojangles seasoned fries recipe that truly satisfies those fast-food cravings without leaving your kitchen.
I’ve made these fries countless times, tweaking the seasoning, soaking, and cooking methods until they felt just right.
Hi, my name is Dipendra Kumar. I like cooking food for my family and relatives. I am a pro chef. When I make food, my relatives call me a professional chef.
These fries are crispy on the outside, fluffy inside, and coated in that sweet-savory seasoning that makes Bojangles fries so hard to stop eating.
What Are Bojangles Seasoned Fries?
Bojangles seasoned fries are thick-cut fries tossed in a mildly spiced, slightly sweet seasoning blend.
Unlike very spicy Cajun fries, these lean more toward a balanced flavor. They’re salty, a little sweet, warmly spiced, and incredibly comforting.
The fries themselves are not thin or shoestring; they’re hearty and substantial, which helps them hold onto the seasoning and stay tender inside.
Why You’ll Love This
I love this recipe because it’s flexible. You can bake, air fry, or deep fry depending on your mood and time.
The seasoning is simple, pantry-friendly, and reusable for other dishes. Plus, making these at home means you can adjust salt, sugar, and spice levels without sacrificing flavor.
They’re perfect as a side, a snack, or honestly just dinner on their own when I’m not trying very hard.
Seasoning Explained
What Is Bojangles Fry Seasoning Made Of?
The seasoning is a mix of salt, brown sugar, paprika, garlic powder, onion powder, celery salt, black pepper, and chili powder.
That small amount of sugar is essential—it’s what gives the fries their signature sweet-savory taste.
Sweet and Savory Flavor Profile
These fries aren’t meant to burn your mouth. Instead, they deliver warmth and depth.
Paprika adds color and mild smokiness, garlic and onion provide savoriness, and sugar softens the saltiness so nothing feels harsh or overpowering.
Is Bojangles Fry Seasoning Spicy?
Not really. There’s flavor, not fire. If you want extra heat, you can add cayenne, but for an authentic copycat taste, it’s best to keep it mild.
Homemade Bojangles Fry Seasoning
Ingredients for Bojangles French Fry Seasoning
| Amount | Ingredient |
|---|---|
| 2 tsp | Salt |
| 1 tsp | Dark brown sugar |
| 1 tsp | Paprika |
| 1 tsp | Garlic powder |
| 1 tsp | Onion powder |
| ½ tsp | Celery salt |
| ½ tsp | Black pepper |
| ½ tsp | Chili powder |
| Optional | Pinch of cayenne |
How to Make Bojangles Seasoning at Home
Step 1: Measure all spices accurately and add them to a small bowl.
Step 2: Mix thoroughly until the blend looks uniform and evenly colored.
Step 3: Transfer to a dry, airtight container and store until ready to use.
Authentic vs Spicy Bojangles Seasoning Options
For authenticity, skip the cayenne entirely. If you like a little kick, add just a pinch. I always test on a small batch first because spice levels can sneak up on you.
Best Potatoes for Bojangles Seasoned Fries
Russet potatoes are my top choice. They’re high in starch, which gives you that fluffy interior and crisp exterior. Yukon Golds can work, but they’ll be slightly creamier and less crisp.
How to Cut Fries Like Bojangles
Cut the potatoes into thick planks, about ¼ to ½ inch wide. Thicker fries cook more evenly and stay tender inside while crisping up beautifully on the outside.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 3 large | Russet potatoes | Washed, skin on |
| 3–4 tbsp | Neutral oil | Canola, vegetable, or peanut |
| As needed | Bojangles seasoning | Homemade blend above |
Equipment Needed
| Amount | Equipment | Notes |
|---|---|---|
| 1 | Large bowl | For soaking potatoes |
| 1 | Sharp knife | For cutting fries |
| 1 | Baking sheet or fryer | Depends on cooking method |
| 1 | Clean kitchen towel | Drying potatoes |
| 1 | Mixing bowl | Tossing fries |
How to Make Bojangles Seasoned Fries at Home
Oven-Baked Bojangles Fries
Step 1: Preheat the oven to 450–475°F.
Step 2: Cut potatoes into thick fries and place them in a bowl of hot water. Soak for 20 minutes.
Step 3: Drain and dry the potatoes thoroughly using a clean towel.
Step 4: Toss fries with oil until lightly coated.
Step 5: Spread fries in a single layer on a baking sheet.
Step 6: Bake for 20 minutes, flip, then bake another 15–20 minutes until golden and crisp.
Step 7: Season immediately after baking while fries are hot.
Deep Fried Bojangles Copycat Fries
Step 1: Soak and dry fries as instructed above.
Step 2: Heat oil to 275°F and fry fries in batches for 5–6 minutes.
Step 3: Remove and let cool completely.
Step 4: Increase oil temperature to 375°F.
Step 5: Fry again until golden and crisp, about 4–5 minutes.
Step 6: Season immediately and serve.
Air Fryer Bojangles Cajun Fries
Step 1: Preheat air fryer to 400°F.
Step 2: Toss dried fries with oil.
Step 3: Air fry for 20–25 minutes, shaking occasionally.
Step 4: Add seasoning during the last 5 minutes of cooking.
Secret Tips
Why Soaking Potatoes Matters
Soaking removes excess starch, which prevents soggy fries. I never skip this step anymore—it makes a noticeable difference.
Double Frying vs Oven Techniques
Double frying gives maximum crunch, but high-heat baking with proper spacing comes surprisingly close. Overcrowding is the biggest enemy.
When to Add the Seasoning for Best Flavor
Always season when fries are hot. Heat helps the seasoning bloom and stick.
Cajun vs Bojangles Fry Seasoning – What’s the Difference?
Cajun seasoning usually includes more herbs and heat. Bojangles seasoning is sweeter, milder, and more balanced. It’s inspired by Cajun flavors but toned down for mass appeal.
Best Oil for Bojangles Style Fries
Neutral oils are best. Canola, peanut, or vegetable oil won’t overpower the seasoning and handle high heat well.
Serving Suggestions
These fries pair beautifully with burgers, fried chicken, fish sandwiches, or grilled meats. I also love them with ketchup, ranch, or honey mustard for dipping.
Delicious Variations
Extra spicy: Add cayenne or extra chili powder.
Sweet and savory: Increase brown sugar slightly.
Loaded fries: Top with cheese, bacon, and green onions.
Substitutes for Common Ingredients
No celery salt? Use seasoning salt.
No brown sugar? White sugar works, though the flavor will be slightly different.
No russets? Yukon Golds are acceptable.
Healthier Options
Oven Baked vs Air Fried Fries
Both methods reduce oil significantly. Air frying gives the best crisp-to-oil ratio.
Reduced Salt Seasoning Version
Cut salt by one-third and boost flavor with paprika and garlic powder.
Storage & Make-Ahead Tips
You can par-cook fries and refrigerate them for up to 3 days before finishing. Seasoning can be stored in an airtight container for up to 3 months.
Common Mistakes to Avoid
Not drying potatoes well, overcrowding the pan, seasoning too early, and baking at low temperatures are the most common issues I see.
Nutritional Information (Approx)
- Calories: 220–260
- Carbohydrates: 34g
- Fat: 8–10g
- Protein: 4g
- Fiber: 3g
- Sodium: Depends on the seasoning amount
Bojangles Seasoned Fries Recipe
Equipment
- 1 Large mixing bowl For soaking potatoes
- 1 Sharp knife For cutting fries evenly
- 1 Baking sheet Use two if overcrowded
- 1 Clean kitchen towel Potatoes must be very dry
- 1 Small bowl Mixing seasoning
- 1 Oven or air fryer Choose cooking method
Ingredients
For the Fries
- 3 large Russet potatoes Washed skin on
- 3 tbsp Neutral oil Canola or vegetable oil
For Bojangles Fry Seasoning
- 2 tsp Salt Adjust to taste
- 1 tsp Dark brown sugar Adds signature sweetness
- 1 tsp Paprika Mild not smoked
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Celery salt Key flavor
- ½ tsp Black pepper
- ½ tsp Chili powder Mild heat
- optional pinch Cayenne pepper Skip for authentic flavor
Instructions
Step 1:
- I wash the potatoes and cut them into thick fries, about ¼ to ½ inch wide, keeping the skins on for texture.
Step 2:
- I place the cut fries into a large bowl and cover them with hot water. I let them soak for 20 minutes to remove excess starch.
Step 3:
- While the fries soak, I mix all the seasoning ingredients in a small bowl until well combined and set it aside.
Step 4:
- I drain the potatoes and dry them extremely well using a clean kitchen towel. This step helps them crisp properly.
Step 5:
- I toss the dried fries with oil until lightly coated, then spread them in a single layer on a baking sheet.
Step 6:
- I bake the fries in a preheated 450°F oven for 20 minutes, flip them, and continue baking for another 15–20 minutes until golden and crisp.
Step 7:
- As soon as the fries come out of the oven, I sprinkle them generously with the seasoning and toss lightly to coat.
Step 8:
- I let them rest for 1–2 minutes so they crisp a little more, then serve hot.
Notes
- I always season the fries while they’re hot so the spices stick better.
- For extra crisp fries, never overcrowd the pan.
- These fries also work great in the air fryer at 400°F for 20–25 minutes.
- The seasoning can be stored in an airtight jar for up to 3 months.
FAQs:-
What seasoning is used on Bojangles fries?
Bojangles fries are seasoned with a blend of salt, brown sugar, paprika, garlic powder, onion powder, celery salt, black pepper, and chili powder.
Are Bojangles seasoned fries spicy?
No, they are mildly seasoned with more savory and slightly sweet flavor than heat. They are not considered spicy.
Can I bake Bojangles seasoned fries instead of frying?
Yes, you can bake them at high heat. Baking gives crispy results when the fries are soaked, dried well, and spread in a single layer.
What potatoes work best for Bojangles-style fries?
Russet potatoes work best because they crisp well on the outside and stay fluffy on the inside.
When should seasoning be added to fries?
Season the fries immediately after cooking while they are hot so the seasoning sticks evenly and tastes stronger.
Final Thoughts
I honestly make these fries whenever I want something comforting and nostalgic without relying on takeout.
They’re crispy, flavorful, and incredibly satisfying, and once you’ve nailed the seasoning and technique, they become second nature. If you try them once, I have a feeling they’ll end up on repeat in your kitchen too.
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