Foody Tuesday: Bojangles' Famous Chicken 'n Biscuits
Welcome to the first installment of the new Foody Tuesday feature here at Painfully Suburban! Today we travel to the deep south, as we review the dining experience at Bojangles' Famous Chicken 'n Biscuits.
On my flight to SF, I had about an hour and a half layover in Charlotte, NC, so it was a good thing that the airport presented a large variety of dining options. Although I must admit to being extremely tempted by the advertised breakfast special of a crab cake, eggs, and a bloody mary at the Phillips seafood restaurant, I ultimately decided to go with Bojangles' because it seemed more quintessentially southern. My breakfast meal consisted of the gravy biscuit combo, which came with a beverage and a side of Botato Rounds® for $5.73. The biscuits were on the small side, but they were very moist and smothered in a generous amount of white sausage gravy. The biscuits and gravy alone would make for a satisfying meal, but the Botato Rounds® took the experience to the stratosphere! Moist on the inside (mushier than tater tot filling, but more solid than mashed potatoes), crunchy on the outside, and covered with a delicious, slightly spicy seasoning, I reckon I found a new favourite potato-based food!
While I was eating my breakfast, I kept a lookout for the lady who had been in line in front of me at the cashier, as she had ordered the BoBerry sweet biscuits from the dessert menu, and I was curious to see whether the berries were baked into the biscuits or in sauce form atop them. I never did see her, but the next time I visit a Bojangles', I'll definitely try them, as well as any other menu item with a Bo- prefix. All in all, it was a good meal, though in hindsight, I probably should have gone with a chicken biscuit sandwich, since it includes both things for which the chain is famous.
TIP:
Enter the amount, and click "Tip" to submit!
Joan Walsh
eric
Kerry Lauerman
Ricardo
sdporter
Ben Zagorski
Salon.com
Comments
By the way, that food has helped win my part of the country the title "The Stroke Belt."
Stellaa and Susan, I must admit that had this been a non-breakfast meal, I would've gone with the sweet tea instead of the OJ! Somehow, iced tea for breakfast seems strange.
People in the south drink iced tea for breakfst because it is already hot here by breakfast. Hot coffee in 100 degree weather is what would be strange.
I drink coffee, but only indoors with AC.
Next time through, try the cajun fillet biscuit combo. It has the tea, a spicy chicken biscuit, and seasoned thick fries. My husban's favorite lunch.
You may be interested to know that The Bo- Prefix Diet is quite popular in Paris.
Not only is that a heart attack in a styrofoam box but it just doesn't even taste good.
ePriddy-I'll have to give that combo a try. Now that I know that iced tea is part of the southern breakfast experience, I'm sad I missed out!
Unless you have a history of eating things that you detest on principle.
Sausage gravy can be made with very little fat. It is essentially a white roux made with sausage drippings instead of butter. The total volume of it is mostly carbohydrate, not fat. Else it would break under the heat lamps.
And the sausage used is fried and drained, rendering it fairly low fat.
Now, a chicken box tailgate combo would be a heart attack in a box. But reasonable people don't ever eat all that. Or a sausage and gravy biscuit breakfast on a regular schedule.
Moderation in all things.
While BoJ's has the best biscuits of any local franchise, their chicken has a very commercial taste (lacking a better word) that I tolerate maybe once or twice a month. Popeyes is the chicken outlet, and their red beans and rice kicks butt. BTW, not to paint everything in terms of color, but white gravy... ecch! Even with the sausage grease it tastes like flour paste. Find yourself some properly browned gravy... or even redeye. :-)
but I grew up eating sausage gravy, except that my dad, who was from southern Illinois (very rural) called it milk gravy. Sometimes it had sausage, but it would be just as likely to include some kind of chicken giblets. Served on biscuits or toast, of course. It was comfort food then. I never had it with iced tea, though. It was the kind of meal we were more likely to have during cold weather on a midwestern SAC base in the winter.
We also used to eat what Foodies now call polenta, but to us was simply corn meal mush. With brown sugar and milk, it made a great hot cereal.
My paternal grandmother once made us some kind of rice cereal with milk and raisins. Something like a very soupy pudding, and without the egg. I think my mother was busy having another baby... I don't recall ever having that cereal again.
A hot thermos of coffee just would not have worked for me. Maybe they got so ho that the hot coffee was still cooler than them!
Bolicious indeed!
Ann