Marshall Scarborough

Famous for a 49-step process to create buttermilk biscuit perfection, quick-service chicken chain Bojangles invests similar dedication into its Southern-style chicken, including Bo’s Chicken Tenders, which account for more than 50 percent of the Bojangles sales mix. These white-meat chicken tenders are marinated in a bold seasoning blend of chile peppers, onion and garlic, and are fried fresh to a light and crispy golden crust. All orders come with a choice of house-made ranch, peach-honey pepper, honey mustard, barbecue, creamy Buffalo or jalapeño-ranch dipping sauce.

“Demand for chicken on menus has gone crazy, so Bojangles saw an opportunity to capitalize on this trend,” says Marshall Scarborough, VP of Menu & Culinary Innovation. “It’s not only that people like chicken; they love all different formats and flavors, which leads to endless possibilities. By refreshing our products, Bojangles was able to introduce new flavors, ingredients and/or cooking methods that align with current consumer trends.”