All reviews are from people who have redeemed deals with this merchant.
Reviewed December 6, 2014
Reviewed September 5, 2012
Reviewed May 6, 2012
What You'll Get
The most common way to experience the Deep South is to find a street magician and hope he pulls a shiny Louisiana-state quarter from your ear. Today’s Groupon presents another option when there are no illusionists handy: for $13, you get a 12-piece Super Tailgate family meal at Bojangles’, valid only at the Commander Shepard Boulevard location in Hampton (a $26 value). The meal includes:
- 12 pieces of fried chicken
- Three picnic-size Fixin’ sides
- Six biscuits
- A half gallon of Legendary iced tea<p>
Bojangles’ sates Southern-style appetites with fried chicken, biscuits, and savory sides made from scratch according to recipes honed over the past 34 years. The Super Tailgate family meal fills hungry hands with 12 pieces of crispy white and dark meat seasoned with a signature blend of seasonings to fuel sports-centered gatherings or chicken-powered engines. Three Fixin’s such as dirty rice, Cajun pintos, and mashed potatoes and gravy round out meal plates, and six made-from-scratch buttermilk biscuits sop up lingering sauces with light, buttery bites. Patrons wash down meaty morsels with half-gallon jugs of freshly brewed iced tea served sweetened or unsweetened so diners can sugarcoat sips with their choice of artificial ingredients and compliments.
The Fine Print
Promotional value expires Apr 18, 2012. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only at Commander Shepard Blvd. location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
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.