Of all the flightless birds, chickens remain America’s favorite kind to eat, narrowly beating out penguins, kiwis, and Larry Bird. Make bird the word with today's Groupon: for $5, you get $10 worth of chicken, biscuits, and more at Bojangles' in Hampton.
Bojangles' has been speedily serving up hearty, made-from-scratch eats since it opened its doors in 1977. The fluffy menu rests on a foundation of freshly baked buttermilk biscuits ($0.79), which flank savory sandwiches like sausage ($1.19/1, $2.19/2) or egg and cheese ($1.49). Cinnamon or bo-berry biscuits can sweeten up office break rooms after the unsettling news that all chairs will be replaced with mechanical bulls ($7.79/12). Poultry cravers with a taste for dark meat can relish a two-piece leg and thigh dinner ($4.99). On the lighter side, tender chicken breast, flavored with Bojangles’ special seasonings, mixes it up with garden-fresh veggies in a chicken Supremes salad ($4.79). Feed an octet of Virginia-born presidents with the eight-piece tailgate special—eight pieces of crispy fried chicken, four piping-hot biscuits, and a choice of two picnic fixins, such as zesty-sausage dirty rice or slow-cooked Cajun pintos, and a half-gallon of iced tea ($17.99).
In 1977, Jack Fulk and Richard Thomas had a vision to open a restaurant chain that combined fast service with made-from-scratch comfort fare. They labored to perfect Bojangles’ signature blend of seasonings to flavor its menu of fried chicken, buttermilk biscuits, and homemade sides.
Though the eatery has ballooned to more than 500 locations, each one still uses Jack and Richard’s 35-year-old biscuit recipe. The flaky, buttery morsels germinate in a multi-phase process that involves 15 mixing steps, 18 rolling steps, and 2 years of intensive wilderness training.