When they opened their first location in 1977, founders Jack Full and Richard Thomas never could have imagined how quickly Bojangles’ fever would spread. Just a year later, the quick-service comfort food operation sprouted its first franchise location and, by 1981, achieved the highest sales average for any restaurant in the country. And it’s popularity would continue to rise like one of its fluffy biscuits in the oven, culminating in 600 restaurants by 2014 and a spot on the NASDAQ in 2015.

With a Southern-style menu of made-from-scratch foods that never go out of style, it’s no wonder Bojangles’ keeps expanding. Anchored by flaky, golden-brown fried chicken, the lineup of hearty—yet quickly prepared—meals continue to delight taste buds with staples such as cajun filet biscuit sandwiches, jambalaya bowls, and boxes of crispy chicken tenders. And that’s not even mentioning all the fixins’, which complete on-the-go spreads with the likes of macaroni ’n cheese and seasoned fries.