Charlotte Restaurant Chain Bojangles’ Will Return To NYC For The First Time In Nearly 40 Years

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Charlotte Restaurant Chain Bojangles’ Will Return To NYC For The First Time In Nearly 40 Years​

Chicken, mac'n cheese, biscuits, and sweet tea, anyone? Bojangles' NYC expansion will give us a taste of Southern charm.

Danielle Valente - Editor, Secret NYC • August 18, 2025

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Shutterstock / Bruce VanLoon
If your Big Mac is feeling a bit overdone or you’ve exhausted all the options at Chick-fil-A, allow us to introduce you to your new guilty pleasure: Bojangles’.

The Charlotte-based eatery is about to bring some Southern charm to NYC’s fast food lineup. You can expect comfort food, all-day breakfast, and sweet tea — enticing options for busy New Yorkers who aren’t keen on whipping up an elaborate meal.

Hungry for more details? Don’t worry, we’ve got you covered.

Inside the Bojangles’ NYC expansion​

Although the chain made a northeast appearance in the 80s’, NYC has since been void of a Bojangles’ restaurant — until 2025, that is.

A 20-unit agreement is in place in NYC over the next decade, and the first location is headed to East Flatbush this winter, though a specific date is still to be determined. (Of course, we’ll keep you posted.)

“The East Coast is craving the authentic, Southern charm that Bojangles delivers, and we’re excited to introduce locals to something new,” Jose Armario, CEO of Bojangles, said in a statement.

Bojangles’ menu is a feast for fried chicken fans. With options like the Cajun chicken filet biscuit, a side of macaroni and cheese, and fried chicken sandwiches with dill pickles and creamy mayo, this menu won’t allow anyone to walk away hungry. (We suspect that the bacon, egg, and cheese biscuit combo will soon become a NYC favorite — just a li’l hunch!)

“I’m confident residents will fall in love with the Southern flavors, hospitality and convenience Bojangles has to offer,” restaurant owner and operator Habib Hashimi added.

He continued, “I couldn’t be more proud to lead Bojangles’ growth in New York City. Our team has extensive experience running quick-service concepts across New York and Connecticut, and I’m confident residents will fall in love with the Southern flavors, hospitality and convenience Bojangles has to offer.”

In the meantime, have a look at some of NYC’s best fried chicken restaurants and BBQ restaurants to keep you well-fed until Bonjangles’ arrival.

 

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Bojangles Fried Chicken at Home? Sweet Tea Secret!​

 

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Bojangles Fried Chicken
by Uncle Dibbz December 18, 2024



Ingredients
Chicken and Marinade:
1 whole chicken (cut into pieces) or 8 chicken pieces (legs, thighs, breasts, wings)
1 cup sweet tea
2 cups buttermilk
1 tablespoon hot sauce
2 tablespoons Uncle Dibbz Top of the Line Brine
Seasoned Flour:
1 cup self-rising flour
1 tablespoon Uncle Dibbz King Creole Blend
1 tablespoon Uncle Dibbz Delta Dust
Wet Batter:
2 large eggs
1/3 cup milk
Cooking:
Peanut oil (or vegetable oil) for frying
Instructions
Marinate the Chicken:
In a large bowl, combine the sweet tea, buttermilk, hot sauce, and Uncle Dibbz Top of the Line Brine. Stir until the brine dissolves. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for 4 hours or overnight.
Prepare the Seasoned Flour:
In a medium mixing bowl, whisk together the self-rising flour, Uncle Dibbz King Creole Blend, and Uncle Dibbz Delta Dust.
Prepare the Wet Batter:
In another bowl, beat the eggs with 1/3 cup of milk until smooth.
Coat the Chicken:
Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece of chicken in the seasoned flour mixture, ensuring an even coat. Dip the floured chicken into the egg mixture, then return it to the seasoned flour for a second coating.
Fry the Chicken:
In a large skillet or deep fryer, heat enough peanut oil to submerge the chicken pieces halfway. Heat the oil to 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry each piece for about 6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
Drain and Serve:
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot with your favorite sides.