7 Bojangles Orders North Carolinians Swear By That Out-of-Staters Skip

Visitors walking into Bojangles often go straight for the chicken.

But many North Carolinians know some of the best picks are elsewhere on the menu.

Here’s what regulars order that visitors tend to skip.

1. Country Ham Biscuit

The Country Ham Biscuit on the Bojangles menu fits a state where ham biscuits, ham and eggs, and ham and grits have been commonplace for decades, according to NCpedia.

Traditional North Carolina country ham cures for around 40 days with salt, a pinch of saltpeter and individual spices.

They age it at least 25 days and often smoke it.

Country ham has a stronger salty flavor and a drier texture than city ham, which soaks in brine for tenderness.

Smithfield, North Carolina, and Smithfield, Virginia, have traditionally vied for the title of best ham in the region.

North Carolina also shipped country ham to England in colonial times, where it became a popular export.

Since World War II, country ham’s popularity has waned as easy-to-prepare store-bought hams replaced it.

2. Bo-Berry Biscuit

Out-of-staters tend to walk past the Bo-Berry Biscuit, but many regulars order it as a sweet start to breakfast.

Bojangles introduced it in 1987, according to its company history page.

If you order one, you get a flaky, buttery biscuit with sweet berries and icing.

In May 2025, Bojangles launched its first National Bo-Berry Week.

3. Sweet Potato Pie

If you order the Sweet Potato Pie at Bojangles, you get a light, crisp pastry covered in cinnamon butter and filled with creamy sweet potato.

That’s how Tri-Arc, a Bojangles licensee in North Carolina and southern Virginia, describes it on its menu.

North Carolina’s General Assembly made the sweet potato the official state vegetable in 1995.

The state also ranks first nationally in sweet potato production, according to the North Carolina Department of Agriculture.

4. Dirty Rice and Cajun Pintos

Bojangles lists Dirty Rice and Cajun Pintos as separate sides in the Fixins section of its menu.

In January 2024, the company combined Dirty Rice with slow-cooked Cajun Pintos and shredded Monterey Jack and Cheddar cheeses in a limited-time Chicken Rice Bowl.

Bojangles brought the bowls back in January 2025.

5. Cajun Filet Biscuit

Tri-Arc’s menu describes its Cajun Filet Biscuit as a seasoned breast filet on a made-from-scratch buttermilk biscuit.

The Bojangles on Atlantic Avenue in Raleigh says it serves breakfast all day.

Biscuits and sandwiches are served all day, every day, at Tri-Arc’s restaurants too.

6. Southern Gravy Biscuit

A Southern Gravy Biscuit is on the Bojangles menu.

The Gravy Biscuit is country-style gravy on a scratch-made buttermilk biscuit.

In November 2025, Bojangles launched a limited-time Smothered Steak Biscuit topped with Southern sausage gravy.

If you'd rather make a biscuit bowl, a Bojangles tailgate post tells fans to hollow out a biscuit and fill it with gravy, sausage, eggs and cheese.

7. Bo-Tato Rounds

Bo-Tato Rounds are golden-brown mini hash browns fried to a light crisp with a hint of onion.

Bojangles introduced them in 1993, six years after its Seasoned Fries.

Some fans swap the fries for the rounds, while out-of-staters often reach for the fries.

An April 28, 2025, Bojangles post pairs Bo Sauce with the rounds.

The sauce is tangy and sweet.

Cheerwine and Sweet Tea

Cheerwine, on the menu at Tri-Arc's Bojangles locations, started in Salisbury, North Carolina, in 1917.

Founder Lewis Peeler sought ways to make a cola with less sugar during a sugar shortage in World War I.

The Kentucky-based Mint-Cola Bottling Company went bankrupt in 1917, and Salisbury investors bought their local branch and renamed it the Carolina Beverage Corporation.

The name Cheerwine comes from the soda's cherry flavor and burgundy wine color.

NCpedia's 2021 revision says the company that makes it is still owned and operated by Peeler descendants.

Bojangles also sells its tea sweet and unsweet.

Goodnight Brothers in Boone

The ham in a Bojangles Country Ham Biscuit comes from Goodnight Brothers in Boone, according to a July 2025 North Carolina Department of Agriculture blog post.

The company was established in the 1930s as a produce company growing fruits and vegetables.

It started with five brothers, and the Boone center became the main distribution center when four of them moved to expand the company in other areas.

The company has several distribution centers in the western part of the state.

Its Boone facility now makes country ham, dry cured bacon, pork fatback and pork skins.

Hardee's country ham biscuits use the company's ham too.

That facility processes between 250,000 and 280,000 pounds of pork a week.

Goodnight Brothers describes a longer process than that, saying it takes 90 days to cure its country ham in a controlled environment.

The Charlotte Start

You can trace Bojangles to Charlotte, where its first restaurant opened in 1977, according to the company's history page.

It began with two operators.