| bojangles getting out of chicken business: Even More Top Secret Recipes Todd Wilbur, 2002-12-31 #1 bestselling Top Secret Recipes series! With more than 1.5 million Top Secret Recipes books sold, Todd Wilbur is the reigning master of professional-quality clones of America’s best-loved, brand-name foods. In Even More Top Secret Recipes, Wilbur shares the secrets to making your own delicious versions of: • McDonald’s ® French Fries • KFC ® Extra Crispy™Chicken • Wendy’s ® Spicy Chicken Fillet Sandwich • Drake’s ® Devil Dogs ® • Taco Bell ® Burrito Supreme ® • Boston Market® Meatloaf • And many more! With a dash of humor, a tantalizing spoonful of food facts and trivia, and a hearty sprinkling of culinary curiosity, Even More Top Secret Recipes gives you the blueprints for reproducing the brand-name foods you love. |
| bojangles getting out of chicken business: Newsweek Raymond Moley, Samuel Thurston Williamson, Malcolm Muir, Rex Smith, Joseph Becker Phillips, 1983 |
| bojangles getting out of chicken business: Restaurant Business , 1995-05 |
| bojangles getting out of chicken business: The Food Babe Way Vani Hari, 2015-02-10 Eliminate toxins from your diet and transform the way you feel in just 21 days with this national bestseller full of shopping lists, meal plans, and mouth-watering recipes. Did you know that your fast food fries contain a chemical used in Silly Putty? Or that a juicy peach sprayed heavily with pesticides could be triggering your body to store fat? When we go to the supermarket, we trust that all our groceries are safe to eat. But much of what we're putting into our bodies is either tainted with chemicals or processed in a way that makes us gain weight, feel sick, and age before our time. Luckily, Vani Hari -- aka the Food Babe -- has got your back. A food activist who has courageously put the heat on big food companies to disclose ingredients and remove toxic additives from their products, Hari has made it her life's mission to educate the world about how to live a clean, organic, healthy lifestyle in an overprocessed, contaminated-food world, and how to look and feel fabulous while doing it. In The Food Babe Way, Hari invites you to follow an easy and accessible plan that will transform the way you feel in three weeks. Learn how to: Remove unnatural chemicals from your diet Rid your body of toxins Lose weight without counting calories Restore your natural glow Including anecdotes of her own transformation along with easy-to-follow shopping lists, meal plans, and tantalizing recipes, The Food Babe Way will empower you to change your food, change your body, and change the world. |
| bojangles getting out of chicken business: Colonel Sanders and the American Dream Josh Ozersky, 2012-04-04 The James Beard Award–winning food writer serves up “a quirky and rewarding exploration of a ‘very real time, place, product, and person’” (TriQuarterly). Among the most recognizable corporate icons, only one was ever a real person: Colonel Sanders of Kentucky Fried Chicken/KFC. From a 1930s roadside café in Corbin, Kentucky, Harland Sanders launched a fried chicken business that now circles the globe, serving “finger lickin’ good” chicken to more than twelve million people every day. But to get there, he had to give up control of his company and even his own image, becoming a mere symbol to people today who don’t know that Colonel Sanders was a very real human being. This book tells his story of a dirt-poor striver with unlimited ambition who personified the American Dream. Acclaimed cultural historian Josh Ozersky defines the American Dream as being able to transcend your roots and create yourself as you see fit. Harland Sanders did exactly that. At the age of sixty-five—after failed jobs and misfortune—he packed his car with a pressure cooker and his secret blend of eleven herbs and spices and began peddling the recipe for “Colonel Sanders’ Kentucky Fried Chicken” to small-town diners. Ozersky traces the rise of Kentucky Fried Chicken from this unlikely beginning, telling the dramatic story of Sanders’ self-transformation into “The Colonel,” his truculent relationship with KFC management as their often-disregarded goodwill ambassador, and his equally turbulent afterlife as the world’s most recognizable commercial icon. “Nobody finishing this book will look at their local KFC in the same way again.” —The National |
| bojangles getting out of chicken business: Black Enterprise , 1986-04 BLACK ENTERPRISE is the ultimate source for wealth creation for African American professionals, entrepreneurs and corporate executives. Every month, BLACK ENTERPRISE delivers timely, useful information on careers, small business and personal finance. |
| bojangles getting out of chicken business: The Negro in Illinois Brian Dolinar, 2013-07-01 A major document of African American participation in the struggles of the Depression, The Negro in Illinois was produced by a special division of the Illinois Writers' Project, one of President Roosevelt's Works Progress Administration programs. The Federal Writers' Project helped to sustain New Negro artists during the 1930s and gave them a newfound social consciousness that is reflected in their writing. Headed by Harlem Renaissance poet Arna Bontemps and white proletarian writer Jack Conroy, The Negro in Illinois employed major black writers living in Chicago during the 1930s, including Richard Wright, Margaret Walker, Katherine Dunham, Fenton Johnson, Frank Yerby, and Richard Durham. The authors chronicled the African American experience in Illinois from the beginnings of slavery to Lincoln's emancipation and the Great Migration, with individual chapters discussing various aspects of public and domestic life, recreation, politics, religion, literature, and performing arts. After the project was canceled in 1942, most of the writings went unpublished for more than half a century--until now. Working closely with archivist Michael Flug to select and organize the book, editor Brian Dolinar compiled The Negro in Illinois from papers at the Vivian G. Harsh Collection of Afro-American History and Literature at the Carter G. Woodson Library in Chicago. Dolinar provides an informative introduction and epilogue which explain the origins of the project and place it in the context of the Black Chicago Renaissance. Making available an invaluable perspective on African American life, this volume represents a publication of immense historical and literary importance. |
| bojangles getting out of chicken business: Right Back at You Amin Suluki, 2016-03-23 What happens when prison reform goes wrong and criminals, hardened even more by the system, are at your door step wielding pistols and you were the judge who showed no mercy in the court room at sentencing time? Or you were the tough on crime lawmaker who mandated mandatory minimum prison terms that sent people away much longer than necessary and now, years later, youre staring in the eyes of a beast that you created and he knows exactly who you are. When the tables are turned should mercy be shown by those who made mistakes, but were shown no mercy? Come take a ride as Amin Suluki, author of Take Down, details the lives of three individuals marched through the system and then released into society, Right Back At You. With feelings of bitterness, frustration and anger all built up inside, revenge is inevitable whether intentional or unintentional, directly or indirectly. |
| bojangles getting out of chicken business: The New Encyclopedia of Southern Culture (EasyRead Edition) , |
| bojangles getting out of chicken business: Fast Food John A. Jakle, Keith A. Sculle, 2002 The authors contemplate the origins, architecture and commercial growth of wayside eateries in the US over the past 100 years. Fast Food examines the impact of the automobile on the restaurant business and offers an account of roadside dining. |
| bojangles getting out of chicken business: Franchise Opportunities Handbook , 1994 This is a directory of companies that grant franchises with detailed information for each listed franchise. |
| bojangles getting out of chicken business: Convenience Store News , 2002 |
| bojangles getting out of chicken business: Consumer Economics Elizabeth B. Goldsmith, 2021-05-24 From artificial intelligence to identity theft, from what we once thought of as unshakeable institutions to increasing concerns about privacy and sustainability, consumer issues are an integral part of daily life. This updated fourth edition of Consumer Economics offers students an accessible and thorough guide to the concerns surrounding the modern consumer and brings to light the repercussions of making uninformed decisions in today’s global economy. This definitive textbook introduces students to these potential issues and covers other key topics including consumer behavior, the history of the consumer movement, personal finance, legal rights and responsibilities, and marketing and advertising. Combining theory and practice, students are introduced to both the fundamentals of consumer economics and how to become better-informed consumers themselves. Highlights in this new edition include the following: New case studies and critical thinking projects to encourage students to develop their critical thinking skills through analyzing consumer issues. Expanded coverage of social media and the impact of social influence on consumers. Revised consumer alerts: practical advice and guidance to help students make smart consumer decisions. A companion website with PowerPoint slides for each chapter. Fully updated, this textbook is suitable for students studying consumer sciences—what works, what does not, and how consumers are changing. |
| bojangles getting out of chicken business: The New Encyclopedia of Southern Culture John T. Edge, 2009-08 The American South embodies a powerful historical and mythical presence, both a complex environmental and geographic landscape and a place of the imagination. Changes in the regions contemporary socioeconomic realities and new developments in scholarship have been incorporated in the conceptualization and approach of The New Encyclopedia of Sout... |
| bojangles getting out of chicken business: Colonel Sanders and the American Dream Josh Ozersky, 2012-04-15 Attempts to biographize corporate mascot and real human being Harland Sanders better known as Colonel Sanders, the man who started what would become the restaurant chain Kentucky Fried Chicken. |
| bojangles getting out of chicken business: Starting and Building Your Catalog Sales Business Herman Holtz, 1991-01-16 Now--America's #1 marketer and consultant puts together the firstcomplete guide to catalog sales! Starting & Building YourCatalog Sales Business Some of America's best known and mostsuccessful businesses, such as Sears, Spiegel, L.L. Bean, andLands' End, are catalog companies, earning a major percentage oftheir profits through catalog sales. If you're a business owner orentrepreneur, now you can do the same with the help of this book.Written by bestselling author Herman Holtz, Starting and BuildingYour Catalog Sales Business is a complete guide to catalog salesthat explains how to get started in and manage a catalog businessprofitably. Packed with anecdotes, worksheets, and examples drawnfrom successful catalog sales businesses, it explains: * The basics of direct-mail selling and catalog sales * The secrets to creating catalog copy that really sells * The essential elements in the catalog mailing--including how tocreate a strong sales letter and a user-friendly order form * How to choose and use the right mailing lists * Managing the two essentials of the catalog business: sales volumeand pricing |
| bojangles getting out of chicken business: Franchise Times , 2010 |
| bojangles getting out of chicken business: U.S. News & World Report , 1983 |
| bojangles getting out of chicken business: Adweek , 2001-10 |
| bojangles getting out of chicken business: Building Houses out of Chicken Legs Psyche A. Williams-Forson, 2006-12-08 Chicken--both the bird and the food--has played multiple roles in the lives of African American women from the slavery era to the present. It has provided food and a source of income for their families, shaped a distinctive culture, and helped women define and exert themselves in racist and hostile environments. Psyche A. Williams-Forson examines the complexity of black women's legacies using food as a form of cultural work. While acknowledging the negative interpretations of black culture associated with chicken imagery, Williams-Forson focuses her analysis on the ways black women have forged their own self-definitions and relationships to the gospel bird. Exploring material ranging from personal interviews to the comedy of Chris Rock, from commercial advertisements to the art of Kara Walker, and from cookbooks to literature, Williams-Forson considers how black women arrive at degrees of self-definition and self-reliance using certain foods. She demonstrates how they defy conventional representations of blackness and exercise influence through food preparation and distribution. Understanding these complex relationships clarifies how present associations of blacks and chicken are rooted in a past that is fraught with both racism and agency. The traditions and practices of feminism, Williams-Forson argues, are inherent in the foods women prepare and serve. |
| bojangles getting out of chicken business: Sales and Revenue Generation in Sport Business David J. Shonk, James F. Weiner, 2021-10-20 Sales and Revenue Generation in Sport Business provides a comprehensive overview of the many ways in which sport organizations generate revenues from inside sales to sponsorship to fundraising to corporate and foundation grants to concessions and merchandising to broadcasting and multimedia to social media revenues. A five-step process for generating revenues is presented with the textbook (the PRO Method). The text does not focus on one single segment of the industry (e.g., professional sport), but can be applied in many segments of the industry from elite sport organizations to those more recreational in nature-- |
| bojangles getting out of chicken business: Value Line Convertibles , 1982 |
| bojangles getting out of chicken business: Broadway , |
| bojangles getting out of chicken business: Franchise Opportunities Guide , 1996 |
| bojangles getting out of chicken business: Game Over Azie Faison, Agyei Tyehimba, 2007-08-07 A cautionary tale about the life of former kingpin Azie Faison, who has become the fabric of street legend Faison was a ninth grade dropout who earned more than $100,000 a week selling cocaine in Harlem, New York, during the peak of America's War on Drugs between 1983 and 1990. Faison, along with two partners, was an urban prince with cars, jewels, and people -- in awe of this million-dollar phenomenon -- at his feet. His legacy has been praised by hip-hop's top names in their lyrics, and his life was the basis for the urban cult classic film Paid in Full starring Mekhi Phifer, Wood Harris, and rapper Cam'ron and produced by Jay-Z's Roc-A-Fella Films. In Game Over, Azie brings forth a powerful memoir of New York's perilous drug underworld and music industry, with an intellect and wisdom to empower and challenge the street culture he knows so very well. |
| bojangles getting out of chicken business: Black Enterprise , 1987-09 BLACK ENTERPRISE is the ultimate source for wealth creation for African American professionals, entrepreneurs and corporate executives. Every month, BLACK ENTERPRISE delivers timely, useful information on careers, small business and personal finance. |
| bojangles getting out of chicken business: Broadway Ken Bloom, 2013-04-15 This volume is another example in the Routledge tradition of producing high-quality reference works on theater, music, and the arts. An A to Z encyclopedia of Broadway, this volume includes tons of information, including producers, writer, composers, lyricists, set designers, theaters, performers, and landmarks in its sweep. |
| bojangles getting out of chicken business: Decisions and Orders of the National Labor Relations Board United States. National Labor Relations Board, 1985-08 |
| bojangles getting out of chicken business: Food Americana David Page, 2021-05-04 Whet Your Appetites for A Fascinating History of American Food Terrific food journalism. Page uncovers the untold backstories of American food. A great read. —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana. |
| bojangles getting out of chicken business: The Compu-mark Directory of U.S. Trademarks , 1990 |
| bojangles getting out of chicken business: Forbes , 1984 |
| bojangles getting out of chicken business: Fast Food Maniac Jon Hein, 2016-02-02 The beloved personality from The Howard Stern Show celebrates American fast food, exploring the history and secret menu items of both national and regional chains, ranking everything from burgers and fries to ice and mascots, and offering his own expert tips on where to go and what to order. Jon Hein is the ultimate fast food maniac, and in this book he draws on his extensive knowledge of, and love for, both nationwide chains and regional gems, from McDonald’s and KFC to In-N-Out Burger and Carvel. He digs into their origin stories; reveals secret menu items; includes best lists for everything from fried chicken and shakes to connoisseur concerns such as straws and biscuits; takes a nostalgic look back at the best giveaways, slogans, and uniforms; and even provides a battle-tested drive-thru strategy. With behind-the-counter looks at places like the Dunkin' Donuts headquarters and Nathan's original hot dog stand, Fast Food Maniac is the definitive, cross-country guide to some of America's best-loved guilty pleasures. |
| bojangles getting out of chicken business: Fast Food Maniac Jon Hein, 2016-02-02 The beloved personality from The Howard Stern Show celebrates American fast food, exploring the history and secret menu items of both national and regional chains, ranking everything from burgers and fries to ice and mascots, and offering his own expert tips on where to go and what to order. Jon Hein is the ultimate fast food maniac, and in this book he draws on his extensive knowledge of, and love for, both nationwide chains and regional gems, from McDonald’s and KFC to In-N-Out Burger and Carvel. He digs into their origin stories; reveals secret menu items; includes best lists for everything from fried chicken and shakes to connoisseur concerns such as straws and biscuits; takes a nostalgic look back at the best giveaways, slogans, and uniforms; and even provides a battle-tested drive-thru strategy. With behind-the-counter looks at places like the Dunkin' Donuts headquarters and Nathan's original hot dog stand, Fast Food Maniac is the definitive, cross-country guide to some of America's best-loved guilty pleasures. |
| bojangles getting out of chicken business: Black Enterprise , 1987 |
| bojangles getting out of chicken business: Official Gazette of the United States Patent and Trademark Office , 1982 |
| bojangles getting out of chicken business: White Burgers, Black Cash Naa Oyo A. Kwate, 2023-04-11 The long and pernicious relationship between fast food restaurants and the African American community Today, fast food is disproportionately located in Black neighborhoods and marketed to Black Americans through targeted advertising. But throughout much of the twentieth century, fast food was developed specifically for White urban and suburban customers, purposefully avoiding Black spaces. In White Burgers, Black Cash, Naa Oyo A. Kwate traces the evolution in fast food from the early 1900s to the present, from its long history of racist exclusion to its current damaging embrace of urban Black communities. Fast food has historically been tied to the country’s self-image as the land of opportunity and is marketed as one of life’s simple pleasures, but a more insidious history lies at the industry’s core. White Burgers, Black Cash investigates the complex trajectory of restaurant locations from a decided commitment to Whiteness to the disproportionate densities that characterize Black communities today. Kwate expansively charts fast food’s racial and spatial transformation and centers the cities of Chicago, New York City, and Washington, D.C., in a national examination of the biggest brands of today, including White Castle, KFC, Burger King, McDonald’s, and more. Deeply researched, grippingly told, and brimming with surprising details, White Burgers, Black Cash reveals the inequalities embedded in the closest thing Americans have to a national meal. |
| bojangles getting out of chicken business: Predicasts F & S Index United States Predicasts, inc, 1991 A comprehensive index to company and industry information in business journals. |
| bojangles getting out of chicken business: The Unwinding George Packer, 2013-06-10 America is in crisis. In the space of a generation, it has become more than ever a country of winners and losers, as industries have failed, institutions have disappeared and the country's focus has shifted to idolise celebrity and wealth. George Packer narrates the story of America over the past three decades, bringing to the task his empathy with people facing difficult challenges, his sharp eye for detail and a gift for weaving together engaging narratives. The Unwinding moves deftly back and forth through the lives of its people, including Dean Price, the son of tobacco farmers who becomes an evangelist for a new economy in the rural South; Tammy Thomas, a factory worker in the industrial Midwest attempting to survive the collapse of her city; Jeff Connaughton, a political careerist in Washington; and Peter Thiel, a Silicon Valley billionaire. Their stories are interspersed with biographical sketches of the era's leading public figures, from Oprah Winfrey to Steve Jobs, to create a rich, wise and very human portrait of the USA in these hard times. The Unwinding portrays a superpower coming apart at the seams, its elites and institutions no longer working, leaving ordinary people to improvise their own schemes for salvation. George Packer is also the author of The Assassin's Gate, which was named one of the ten best books of 2005 by the New York Times and won the Helen Bernstein Book Award. 'A tour de force . . . A fascinating journey through an America that has largely remained hidden from view. There are echoes of Don DeLillo's Underworld in the scope of Packer's vision and his deft eye for language and detail.' Sunday Business Post |
| bojangles getting out of chicken business: Negro Digest , 1950 |
| bojangles getting out of chicken business: Class, Gender and Migration María Eugenia D’Aubeterre Buznego, Alison Elizabeth Lee, María Leticia Rivermar Pérez, 2020-06-07 Using a gender-sensitive political economy approach, this book analyzes the emergence of new migration patterns between Central Mexico and the East Coast of the United States in the last decades of the twentieth century, and return migration during and after the global economic crisis of 2007. Based on ethnographic research carried out over a decade, details of the lives of women and men from two rural communities reveal how neoliberal economic restructuring led to the deterioration of livelihoods starting in the 1980s. Similar restructuring processes in the United States opened up opportunities for Mexican workers to labor in US industries that relied heavily on undocumented workers to sustain their profits and grow. When the Great Recession hit, in the context of increasingly restrictive immigration policies, some immigrants were more likely to return to Mexico than others. This longitudinal study demonstrates how the interconnections among class and gender are key to understanding who stayed and who returned to Mexico during and after the global economic crisis. Through these case studies, the authors comment more widely on how neoliberalism has affected the livelihoods and aspirations of the working classes. This book will be of key interest to scholars, students and practitioners in migration studies, gender studies/politics, and more broadly to international relations, anthropology, development studies, and human geography. |
Order Fried Chicken Now | Bojangles
Get famous chicken and biscuits however you want it. Drive-thru, delivery, order ahead, or dine-in.
Menu - Bojangles
Explore Bojangles' menu featuring delicious Southern-inspired dishes, including chicken, biscuits, and seasonal favorites. Find your next meal at Bojangles today!
Find the nearest Bojangles location | Famous Chicken 'n Biscuits
Search Bojangles locations to find your local Bojangles' Famous Chicken 'n Biscuits – our franchises serve up the best, fresh chicken, made-from-scratch biscuits and fixin's money can …
Welcome | Bojangles
Started in 1977, Bojangles is an iconic, Carolina-born restaurant specializing in breakfast and Southern-style chicken, biscuits and tea – all made from scratch and served with a friendly …
Locations | Bojangles
Bojangles. Bojangles. English Español. We’ve gotta find your Bojangles before you order Pickup Delivery. Search by city state or zip to find a location ...
Menu | Bojangles
Discover Bojangles' menu with Southern-inspired dishes like chicken, biscuits, and seasonal favorites. Enjoy flavorful, fresh options made from scratch.
All Bojangles Locations | Famous Chicken ‘n Biscuits
Browse all Bojangles locations to find your local Bojangles' Famous Chicken 'n Biscuits – our franchises serve up the best, fresh chicken, made-from-scratch biscuits and fixin's money can …
Bojangles at 5015 North Memorial Pkwy in Huntsville, AL | Bojangles
Visit your local Bojangles at 5015 North Memorial Pkwy in Huntsville, AL to enjoy our Famous Chicken 'n Biscuits – our franchises serve up the best, fresh chicken, made-from-scratch …
About - Bojangles
Bojangles is a Carolina-born restaurant chain specializing in craveable Southern chicken, biscuits and tea made fresh daily from real recipes, and with a friendly smile. Founded in 1977 as a …
Bojangles at 8730 Potranco Rd in San Antonio, TX | Bojangles
Visit your local Bojangles at 8730 Potranco Rd in San Antonio, TX to enjoy our Famous Chicken 'n Biscuits – our franchises serve up the best, fresh chicken, made-from-scratch biscuits and …
Order Fried Chicken Now | Bojangles
Get famous chicken and biscuits however you want it. Drive-thru, delivery, order ahead, or dine-in.
Menu - Bojangles
Explore Bojangles' menu featuring delicious Southern-inspired dishes, including chicken, biscuits, and seasonal favorites. Find your next meal at Bojangles today!
Find the nearest Bojangles location | Famous Chicken 'n Biscuits
Search Bojangles locations to find your local Bojangles' Famous Chicken 'n Biscuits – our franchises serve up the best, fresh chicken, made-from-scratch biscuits and fixin's money can …
Welcome | Bojangles
Started in 1977, Bojangles is an iconic, Carolina-born restaurant specializing in breakfast and Southern-style chicken, biscuits and tea – all made from scratch and served with a friendly …
Locations | Bojangles
Bojangles. Bojangles. English Español. We’ve gotta find your Bojangles before you order Pickup Delivery. Search by city state or zip to find a location ...
Menu | Bojangles
Discover Bojangles' menu with Southern-inspired dishes like chicken, biscuits, and seasonal favorites. Enjoy flavorful, fresh options made from scratch.
All Bojangles Locations | Famous Chicken ‘n Biscuits
Browse all Bojangles locations to find your local Bojangles' Famous Chicken 'n Biscuits – our franchises serve up the best, fresh chicken, made-from-scratch biscuits and fixin's money can …
Bojangles at 5015 North Memorial Pkwy in Huntsville, AL | Bojangles
Visit your local Bojangles at 5015 North Memorial Pkwy in Huntsville, AL to enjoy our Famous Chicken 'n Biscuits – our franchises serve up the best, fresh chicken, made-from-scratch …
About - Bojangles
Bojangles is a Carolina-born restaurant chain specializing in craveable Southern chicken, biscuits and tea made fresh daily from real recipes, and with a friendly smile. Founded in 1977 as a …
Bojangles at 8730 Potranco Rd in San Antonio, TX | Bojangles
Visit your local Bojangles at 8730 Potranco Rd in San Antonio, TX to enjoy our Famous Chicken 'n Biscuits – our franchises serve up the best, fresh chicken, made-from-scratch biscuits and …
