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New Menu Items at Wing Zone

Wing Zone Spreads Beyond Wings with Launch of New Menu

Wing Zone is spreading beyond just wings with the launch of a new menu that caters to the evolving tastes of consumers. The new menu will be available at all Wing Zone locations in the U.S. starting August 1, 2018.

The new menu will feature all of the sauces that Wing Zone Flavorholics have come to love, including the latest addition to the Wing Zone Roster, Chipotle BBQ. 

However, the menu will now feature healthier options including a vegetarian section, enhanced salads and wraps. Wing Zone fans can also enjoy a new line of Quesadillas, new sides such as Fried Pickles and Gourmet Onion Rings, and decadent desserts like Oreo Churros, fried Twinkies and Funnel Cake Fries.

There will also be a revamped Kids Zone section with options for younger Wing Zone fans, weekday specials Monday through Thursday, and lunch specials staring at an $8 price point with five options to choose from.

About Wing Zone
Wing Zone was founded in 1991 at the University of Florida by Matt Friedman and Adam Scott, who dubbed themselves Flavorholics because of their love of great wings and amazing flavors. The Wing Zone franchise was born in their fraternity house kitchen, and the concept quickly flourished through delivery to their fellow college students. After opening several more Wing Zone locations in college markets across the country, Scott and Friedman began offering franchises in 2000. Wing Zone now has nearly 100 locations open across the U.S. and a strong international presence, including Panama, Saudi Arabia, Malaysia, Malabo, Singapore and Guatemala.

New Menu Items at Bojangles

Bojangles New Item: 

  • The BojAngler, seasoned Alaska pollock filet, cheddar cheese and tartar sauce on a toasted buttered bun, around, $3.49, depending on location, or around $6.49 with two sides, a biscuit and a 22-ounce drink

Availability: Through the end of April 2017

Bojangles’ Introduces One-Of-A-Kind Bo-Tato Breakfast Bowl

Bojangles the fast-growing iconic restaurant brand famous for its made-from-scratch buttermilk biscuits and hot, fresh breakfast all day, every day, announced today that for a limited time it has added a one-of-a-kind breakfast bowl to its popular menu of Southern-inspired favorites.

This unique combination of amazing breakfast goodness can only be obtained at participating Bojangles’ restaurants through March 26. With such a limited time to try this masterpiece, we recommend getting to your local participating Bojangles’ restaurant fast to experience a breakfast bowl like no other. It may just become one of your Bojangles’ breakfast favorites.

The made-to-order Bojangles’ Bo-Tato Breakfast Bowl excellence stacks up this way:

  • 6 crispy Bojangles’ Bo-Tato Rounds
  • A Fluffy Folded Egg
  • Savory Sausage Gravy
  • Tasty Bacon and Sausage Crumbles
  • Topped with a natural shredded Monterey Jack and Cheddar Cheese Blend

If that isn’t enough to make you give in to your next Bo Time breakfast craving, this will be: every Bo-Tato Breakfast Bowl comes with a deliciously famous Bojangles’ made-from-scratch buttermilk biscuit. And for those who enjoy breakfast for lunch, you know Bojangles’ has you covered. The breakfast menu at Bojangles’ is available all day, every day, including the new Bo-Tato Breakfast Bowl (where available).


Bojangles’ BojAngler Fish Sandwich or Dinner Platter for a Limited Time

The BojAngler is back and ready to make a splash! Following a tremendously popular debut last year, Bojangles has brought back the delicious BojAngler fish sandwich, which is now available at participating restaurants for a limited time.

There’s nothing flaky about this fish sandwich. Unless, of course, you’re referring to the actual filet, a delightfully light, wild-caught Alaskan Pollock filet with a generous dash of Bojangles’ popular fry seasoning. The filet is paired with a slice of all-natural cheddar cheese and zesty tartar sauce, all between a golden-brown toasted, buttered bun. Perfect for lunch or dinner, the BojAngler proves that a brand famous for its flavorful chicken and made-from-scratch buttermilk biscuits can also make an amazingly craveable fish sandwich.

New this year, Bojangles’ is offering the perfectly seasoned BojAngler fish filet as part of a dinner platter at participating locations. The platter includes the filet, two home style fixin’s (sides), a hand-made buttermilk biscuit and a 22 oz. drink.

New Menu Items at the Chickery

The Chickery New Item: 

  • Rotisserie Fried Chicken: Brined, seasoned rotisserie chicken dredged in flour and fried. $8.95 for a quarter dark meat, $9.95 for a quarter white meat

Availability: Permanent

KFC Nashville Hot Chicken Copycat Recipe

A humble dish from Tennessee has become the hottest trend in fried food.

Created out of anger but thriving on the current crazes for fried chicken, spicy food and dishes with compelling backstories, Nashville hot chicken has swept the nation, inspiring regional variations, chef-inspired touches, and experimentation with proteins ranging from pig ears to rabbit feet. With KFC’s introduction of the dish as a limited-time offer earlier this year, hot chicken has clearly gone mainstream.

Although Nashville hot chicken has been trending for awhile, a Google Trends search shows that it really took off when Louisville, Ky.-based chicken giant KFC introduced it as a limited-time offer at its 4,270 locations nationwide from Jan. 18 through April 3, 2016.

This recipe is inspired by Prince’s Hot Chicken Shack in Nashville, which is credited for inventing the dish some 80 years ago.

Nashville hot chicken is traditionally made by coating fried chicken in a cayenne-heavy, oil-based paste and serving it with white bread and pickles.

KFC Restaurant Copycat Recipe

2 (3 1/2-4 lb.) chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 teaspoons kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
white bread and sliced pickles (for serving)

Toss the chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.

Whisk the eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.

Fit a Dutch oven with a thermometer; pour in oil to measure 2 inches. Heat over medium-high heat until thermometer registers 325 degrees. Pat the chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

Working in 4 batches and returning oil to 325 degrees between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160 degrees for white meat and 165 degrees for dark, 15 to 18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk the cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush the fried chicken with the spicy oil. Serve with bread and pickles.

Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.

Notes: No doubt about it, six tablespoons of cayenne is a lot, but that's what Hattie B's considers "medium." For a milder heat, decrease to two tablespoons.

New Menu Items at Zaxby's

Zaxby’s Promotes Grilled Cobb Zalad This Spring

For guests interested in lighter fare with fresh ingredients, Zaxby’s is highlighting its Grilled Cobb Zalad, served with Lite Ranch Dressing, at all Zaxby’s locations through June 25. This feast of flavors includes premium veggies, cheeses, a hard-boiled egg and chicken (of course!), and packs a 55-gram protein punch. For a refreshing food and beverage combination, guests are encouraged to pair the Grilled Cobb Zalad with Zaxby’s exclusive Coca-Cola Freestyle drink – the Berry Breezy Lemon Squeezy.

The Grilled Cobb Zalad is made fresh with mixed greens, red cabbage and carrots, topped with grilled chicken, Roma tomatoes, cucumbers, bacon, hard-boiled egg, fried onions, cheddar and Jack cheeses, and served with Lite Ranch Dressing and Texas Toast. The Zalad is currently featured with Lite Ranch, but guests can choose from nine salad dressing options.

Guests are also invited to enjoy the new Berry Breezy Lemon Squeezy beverage, exclusive to Zaxby’s. “The hero of this light pink drink is raspberry, complemented by ginger, citrus and another secret flavor.” The drink is offered on The Coca-Cola Company’s proprietary drink fountain, Coca-Cola Freestyle®. The sleek, stylish fountain is touchscreen operated, enabling guests to select from more than 100 regular and low-calorie beverages.

Zaxby’s Grilled Cobb Zalad is offered year round at all locations in 17 states:  Alabama, Arkansas, Florida, Georgia, Indiana, Kansas, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah and Virginia.

Zaxby’s Offers “Highly Craveable” Menu Items This Summer

To indulge fans searching for a summer rush of salty, sour and crunchy, Zaxby’s is offering the wildly popular Fried Pickles as a limited-time-offer menu item and its signature Kickin’ Chicken Sandwich Meal from June 27 through September 25, 2016. Available in all locations throughout 16 states, Zaxby’s encourages fanatics to get their fix before the summer promotional items become a distant memory.

Appealing to Zaxby’s fans and Southern food lovers who enjoy the salty and sour delight of Fried Pickles, the brand has brought back these breaded dill pickle chips served with Ranch sauce.

For years Zaxby’s guests have been craving the spicy, cool and creamy combination of the Kickin’ Chicken Sandwich Meal, which offers three Chicken Fingerz on Texas Toast with Tongue Torch sauce and Ranch sauce drizzled on top, served with Crinkle Fries and a Small Beverage.

Guests can enjoy the 2016 summer promotional menu items with their favorite flavor from The Coca-Cola Company’s proprietary drink fountain, Coca-Cola Freestyle. The sleek, stylish fountain is touchscreen-operated, enabling guests to select from more than 100 regular and low-calorie beverages.

Available in all Zaxby’s restaurants, Fried Pickles are a limited-time-only menu item. The Kickin’ Chicken Sandwich Meal is available year round. Zaxby’s currently operates in 16 states: Alabama, Arkansas, Florida, Georgia, Indiana, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah and Virginia.

Enjoying great chicken in an atmosphere where you could be yourself? That’s what childhood friends Zach McLeroy and Tony Townley wanted to achieve when they founded Zaxby’s back in the 1990s. Many years and locations later, Zaxby’s is still delivering on that promise: to serve delicious chicken fingers, wings, sandwiches and salads in a fun, offbeat atmosphere where we welcome customers as friends. As of June 2016, Zaxby’s has grown to more than 700 locations in 16 states and is headquartered in Athens, Georgia. For more information, visit zaxbys.com or zaxbysfranchising.com.

KFC Huckleberry Cake

KFC Restaurant Copycat Recipe

1 egg, beaten
3 tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flour
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

Preheat oven to 350 degrees.  Combine the egg and butter.  Gradually add sugar into egg mixture and beat until light. Add extract.

In a separate bowl sift together baking powder, cake flour, salt. Add the flour to the egg mixture alternately with milk.  Beat well. Fold in the berries and pour into an 8 inch cake pan.  Bake about 35 to 40 minutes or until done.

Pecan Pie

KFC Restaurant Copycat Recipe

4 eggs, slightly beaten
1 cup dark corn syrup
pinch of salt 1/3 cup sugar
1 tablespoon lemon juice or vinegar
4 tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 (9 inch) unbaked pie shell

Preheat oven to 350 degrees.  Mix together the first seven ingredients listed above.
Stir in 2/3 cup pecan halves. Pour the mixture into an unbaked pie shell. Bake 35 to 40 minutes.