Bojangles Bo Sauce is Back! Recipes to Celebrate
For Bojangles fans, the return of Bo Sauce is cause for major celebration! This creamy, tangy, and slightly sweet dipping sauce elevates everything it touches, from chicken tenders to fries. But what if you could bring that Bo Sauce magic into your own kitchen? We’re here to share some mouthwatering recipes that perfectly complement Bo Sauce, as well as creative ways to incorporate it into your everyday cooking.
## What Makes Bo Sauce So Special?
Before we dive into the recipes, let’s appreciate what makes Bo Sauce so irresistible. While the exact recipe remains a closely guarded secret, we can deduce that its unique flavor profile likely stems from a blend of mayonnaise, ketchup, mustard, vinegar, spices, and a touch of sweetness. The combination creates a creamy, tangy, and slightly spicy sauce that is both comforting and addictive.
## Recipes to Celebrate the Return of Bo Sauce
Here are several recipes designed to pair perfectly with the triumphant return of Bojangles Bo Sauce. Get ready to dip, drizzle, and devour!
### 1. Bo Sauce Dipped Chicken Tenders
This recipe is a classic for a reason. Crispy, golden-brown chicken tenders are the perfect vessel for showcasing the deliciousness of Bo Sauce. The homemade batter ensures maximum crunch, while the juicy chicken provides a satisfying contrast.
**Ingredients:**
* **For the Chicken:**
* 1.5 lbs boneless, skinless chicken breasts, cut into strips
* 1 cup buttermilk
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika
* 1 cup all-purpose flour
* 1/2 cup cornstarch
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper (optional, for a little heat)
* Vegetable oil, for frying
* Bojangles Bo Sauce, for dipping
**Instructions:**
1. **Marinate the Chicken:** In a bowl, combine the chicken strips with buttermilk, 1 teaspoon of salt, pepper, garlic powder, and paprika. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. **Prepare the Breading:** In a separate bowl, whisk together the flour, cornstarch, baking powder, 1/2 teaspoon of salt, and cayenne pepper (if using).
3. **Dredge the Chicken:** Remove the chicken strips from the buttermilk mixture, allowing any excess to drip off. Dredge each strip thoroughly in the flour mixture, pressing gently to ensure the breading adheres well.
4. **Fry the Chicken:** Heat about 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F (175°C). Carefully add the breaded chicken strips to the hot oil, working in batches to avoid overcrowding the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through.
5. **Drain and Serve:** Remove the chicken tenders from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with plenty of Bojangles Bo Sauce for dipping.
**Tips for Perfect Chicken Tenders:**
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the oil temperature, resulting in soggy chicken. Fry in batches for the best results.
* **Use a Thermometer:** A thermometer is your best friend when frying. Maintain the oil temperature at 350°F (175°C) for even cooking.
* **Don’t Overcook:** Overcooked chicken will be dry. Fry until the internal temperature reaches 165°F (74°C).
### 2. Bo Sauce Glazed Salmon
Who says Bo Sauce is only for fried food? This unexpected pairing of Bo Sauce and salmon creates a sweet, tangy, and savory glaze that will elevate your fish dinner to new heights. The richness of the salmon complements the creamy tang of the sauce beautifully.
**Ingredients:**
* 1.5 lbs salmon fillet, skin on or off
* 2 tablespoons olive oil
* Salt and pepper to taste
* 1/4 cup Bojangles Bo Sauce
* 1 tablespoon soy sauce
* 1 teaspoon brown sugar (optional, for extra sweetness)
* Chopped green onions, for garnish
**Instructions:**
1. **Prepare the Salmon:** Preheat oven to 400°F (200°C). Pat the salmon fillet dry with paper towels and season with salt and pepper.
2. **Sear the Salmon (Optional):** Heat olive oil in an oven-safe skillet over medium-high heat. If using skin-on salmon, place the fillet skin-side down in the skillet and sear for 3-4 minutes, or until the skin is crispy. If using skinless salmon, sear both sides for 2-3 minutes each.
3. **Make the Bo Sauce Glaze:** In a small bowl, whisk together Bojangles Bo Sauce, soy sauce, and brown sugar (if using).
4. **Glaze and Bake:** Brush the Bo Sauce glaze evenly over the salmon fillet. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
5. **Garnish and Serve:** Remove the salmon from the oven and garnish with chopped green onions. Serve immediately with your favorite sides, such as rice, roasted vegetables, or a salad.
**Tips for Perfect Glazed Salmon:**
* **Don’t Overbake:** Overbaked salmon will be dry and tough. Check for doneness by flaking the salmon with a fork. If it flakes easily, it’s ready.
* **Adjust the Glaze to Your Taste:** If you prefer a sweeter glaze, add more brown sugar. For a spicier glaze, add a pinch of red pepper flakes.
* **Broil for Extra Caramelization:** For a more caramelized glaze, broil the salmon for the last 1-2 minutes of cooking, watching carefully to prevent burning.
### 3. Bo Sauce Loaded Fries
Take your French fry game to the next level with this indulgent recipe. Crispy fries are topped with cheese, bacon, and, of course, a generous drizzle of Bo Sauce. This is the ultimate comfort food that’s perfect for sharing (or not!).
**Ingredients:**
* 1 bag (20-32 oz) frozen French fries
* Vegetable oil, for frying (if frying from scratch)
* Salt, to taste
* 1 cup shredded cheddar cheese
* 1/2 cup cooked and crumbled bacon
* 1/4 cup Bojangles Bo Sauce
* Chopped green onions, for garnish (optional)
**Instructions:**
1. **Cook the Fries:** Prepare the French fries according to package directions. If frying from scratch, heat vegetable oil to 350°F (175°C) and fry until golden brown and crispy. Season with salt.
2. **Assemble the Loaded Fries:** Arrange the cooked fries on a baking sheet. Sprinkle with shredded cheddar cheese and crumbled bacon.
3. **Melt the Cheese:** Place the baking sheet under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
4. **Drizzle with Bo Sauce:** Remove the fries from the broiler and drizzle generously with Bojangles Bo Sauce.
5. **Garnish and Serve:** Garnish with chopped green onions, if desired. Serve immediately.
**Tips for Perfect Loaded Fries:**
* **Use High-Quality Fries:** The quality of the fries will significantly impact the final result. Choose a variety that you enjoy and that fries up crispy.
* **Don’t Skimp on the Toppings:** The more toppings, the better! Feel free to add your favorite ingredients, such as jalapeños, sour cream, or chili.
* **Serve Immediately:** Loaded fries are best enjoyed immediately, while the fries are still hot and crispy and the cheese is melted.
### 4. Bo Sauce Deviled Eggs
Add a tangy twist to a classic appetizer with Bo Sauce deviled eggs. The creamy filling is infused with the unique flavor of Bo Sauce, creating a surprisingly delicious and crowd-pleasing dish.
**Ingredients:**
* 6 large eggs
* 1/4 cup mayonnaise
* 2 tablespoons Bojangles Bo Sauce
* 1 teaspoon yellow mustard
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* Paprika, for garnish
**Instructions:**
1. **Hard-Boil the Eggs:** Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process.
2. **Peel the Eggs:** Gently tap the eggs on a hard surface to crack the shells. Peel the eggs under cold running water.
3. **Prepare the Filling:** Cut the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash with a fork. Add mayonnaise, Bojangles Bo Sauce, yellow mustard, salt, and pepper. Mix well until smooth and creamy.
4. **Fill the Eggs:** Spoon the yolk mixture back into the egg white halves. Alternatively, you can use a piping bag to create a more decorative presentation.
5. **Garnish and Serve:** Sprinkle the deviled eggs with paprika. Serve chilled.
**Tips for Perfect Deviled Eggs:**
* **Don’t Overcook the Eggs:** Overcooked eggs will have a greenish ring around the yolks. Follow the instructions above for perfectly cooked hard-boiled eggs.
* **Use a Piping Bag:** A piping bag will create a more professional-looking deviled egg. If you don’t have a piping bag, you can use a ziplock bag with a corner snipped off.
* **Chill Before Serving:** Chilling the deviled eggs allows the flavors to meld together and makes them more refreshing.
### 5. Bo Sauce Coleslaw
Give your coleslaw a tangy and flavorful makeover with Bo Sauce. This unique twist on a classic side dish is perfect for barbecues, picnics, or any time you’re craving a creamy and refreshing slaw.
**Ingredients:**
* 1 bag (16 oz) shredded coleslaw mix (cabbage and carrots)
* 1/2 cup mayonnaise
* 1/4 cup Bojangles Bo Sauce
* 2 tablespoons apple cider vinegar
* 1 tablespoon sugar
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
**Instructions:**
1. **Combine the Ingredients:** In a large bowl, combine the coleslaw mix, mayonnaise, Bojangles Bo Sauce, apple cider vinegar, sugar, salt, and pepper. Mix well until all ingredients are evenly distributed.
2. **Chill and Serve:** Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld together. Serve chilled.
**Tips for Perfect Bo Sauce Coleslaw:**
* **Adjust the Sweetness:** Adjust the amount of sugar to your liking. If you prefer a tarter slaw, reduce the amount of sugar or omit it altogether.
* **Add Other Vegetables:** Feel free to add other vegetables to your coleslaw, such as chopped celery, bell peppers, or onions.
* **Make it Ahead of Time:** Coleslaw is best made at least 30 minutes ahead of time to allow the flavors to meld together. However, don’t make it too far in advance, as the cabbage can become soggy.
## Beyond Dipping: Creative Ways to Use Bo Sauce
Bo Sauce is more than just a dipping sauce. Here are some creative ways to incorporate it into your everyday cooking:
* **Sandwich Spread:** Use Bo Sauce as a spread for sandwiches and wraps. It adds a tangy and flavorful kick to everything from turkey and ham to veggie burgers.
* **Salad Dressing:** Thin Bo Sauce with a little vinegar or lemon juice to create a creamy and flavorful salad dressing. It’s especially delicious on salads with grilled chicken or shrimp.
* **Marinade:** Marinate chicken, pork, or beef in Bo Sauce for a tangy and flavorful twist. The sauce will help tenderize the meat and add a delicious glaze when cooked.
* **Sauce for Tacos:** Drizzle Bo Sauce over tacos for a creamy and tangy topping. It pairs especially well with fish tacos or pulled pork tacos.
* **Mix it into Potato Salad or Egg Salad:** Give your potato or egg salad a boost of flavor by mixing in a spoonful or two of Bo Sauce. It adds a tangy and slightly sweet flavor that will make your salad stand out.
## Where to Find Bo Sauce
Luckily, Bo Sauce is currently available at Bojangles restaurants. Check with your local Bojangles to confirm availability. If you’re feeling adventurous, you can even try to recreate the sauce at home using various copycat recipes available online.
## Final Thoughts
The return of Bojangles Bo Sauce is a culinary gift! We hope these recipes and ideas inspire you to get creative in the kitchen and celebrate the return of this beloved sauce. Whether you’re dipping chicken tenders, glazing salmon, or creating a unique coleslaw, Bo Sauce is sure to add a touch of magic to your meals. So, go ahead, grab a bottle (or several!), and get cooking!
Enjoy the deliciousness!