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When beef was rationed during World War II, the restaurant began serving a pan-fried chicken dinner for 35 cents. [2] [3] Other menu items at this time included long end ribs for 15 cents and goose livers for 10 cents. [4] In 1977, Mike Donegan and Jim Hogan purchased the restaurant and inherited some of the original recipes. [2] [4]
Bourbon chicken is a dish named after Bourbon Street in New Orleans, Louisiana, and for the bourbon whiskey ingredient. [1] The dish is commonly found at North American restaurants serving Cajun-themed or American Chinese cuisine.
Bojangles OpCo, LLC., doing business as Bojangles (known as Bojangles' Famous Chicken 'n Biscuits until 2020), is an American regional chain of fast food restaurants that specializes in Cajun-seasoned fried chicken and buttermilk biscuits and primarily serves the Southeastern United States.
The menu boasts 10 cuts of dry-aged, hand-cut mouthwatering steaks such as Archie's Special Extra Thick, filets, rib-eyes, and porterhouses, all sourced from farms in northwest Iowa and northeast ...
For the Chizza’s U.S. debut, the KFC restaurant at 242 E 14th St. in New York City will become a “Chizzeria” and offer customers the Chizza for free (one per person) before it officially ...
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Name Original location Founded Headquarters Parent company Number of U.S. locations Areas served Notes BonChon Chicken: Busan, South Korea: 2002 Dallas, Texas
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