Bojangles Bets Big on Brooklyn with First NYC Opening

NEW YORK, NY – January 12, 2026 – The unmistakable aroma of seasoned fried chicken and scratch-made biscuits has officially arrived in New York City. Bojangles, the legendary Carolina-born fast-food chain, opened its first-ever New York state location today at 5 a.m. in the East Flatbush neighborhood of Brooklyn. The restaurant, located at 5910 Church Ave., marks a pivotal moment for the brand as it makes a bold push from its Southern stronghold into one of the most competitive food markets in the world.

Operating 24 hours a day with a drive-thru, the Brooklyn opening is not just a new dot on the map; it represents a calculated leap in Bojangles' ambitious strategy to become a household name nationwide. For a company steeped in Southern tradition since 1977, winning over the famously discerning palates of New Yorkers is the ultimate test.

"Opening in New York is a powerful moment for Bojangles and a meaningful step in our journey to become a truly national brand,” said Jose Armario, CEO of Bojangles, in a statement. “We’re excited to bring our Southern roots, bold flavors, and hospitality to one of the most iconic markets in the world."

A Southern Icon Enters a Crowded Arena

Bojangles is not wading into placid waters. The New York City fast-food landscape is a fiercely competitive battleground. The fried chicken segment is already dominated by established giants like Popeyes, which boasts over 180 locations in the state, and KFC, with more than 160. Beyond the national chains, the city is home to a vibrant ecosystem of local favorites and international players like the Filipino sensation Jollibee, each with a loyal following.

Furthermore, the breakfast market, a cornerstone of Bojangles' business model, is commanded by titans. Dunkin' blankets the five boroughs with over 1,400 stores, while McDonald's has long catered to the morning rush, offering its all-day breakfast menu in the region for over a decade.

To succeed, Bojangles must convince New Yorkers to trade their usual coffee and bagel or their go-to chicken spot for something new. The brand is betting that its unique offerings—from the hand-breaded chicken and made-from-scratch buttermilk biscuits to its Legendary Iced Tea® and signature "fixins" like Dirty Rice and Seasoned Fries—are distinct enough to carve out a niche. The 24-hour drive-thru service is another key part of its strategy, aiming to capture late-night diners and early-morning commuters in a city that never sleeps.

More Than Just Chicken: A Strategy for National Dominance

This Brooklyn storefront is the first step in a much larger invasion plan. The location is part of a 20-unit development deal for New York City over the next decade, spearheaded by experienced franchisee Habib Hashimi and Hashimi Holding Corporation. The company has also inked deals for dozens more locations in neighboring New Jersey and other major metropolitan areas like Las Vegas, Phoenix, and Dallas.

This aggressive expansion marks a stark contrast to the company's past forays outside the South. Veterans of the New York food scene may recall a brief Bojangles presence in the 1980s, an effort that ultimately fizzled out. "I love Bojangles. I'm glad they're coming back to Brooklyn, I used to love them, like back in the 80s and 90s! I miss them,” one long-time Canarsie resident shared before the opening, highlighting a latent brand recognition that the company hopes to capitalize on.

This time, the strategy is different. Since being taken private in 2018, the chain has seen its sales grow by over 37%. Its current expansion, which has added 270 units to its growth pipeline since 2023, is backed by a modernized approach. New locations feature the "Genesis" prototype, an updated store design with dual drive-thru lanes and digital menu boards built for speed and efficiency. More importantly, the company has re-engineered its operations and menu specifically for new, non-Southern markets.

The Logistical Challenge of 'Scratch-Made' in the City

A key adaptation for urban markets like New York is a streamlined menu. While core items like biscuits and sweet tea remain, the focus shifts heavily toward boneless chicken options like tenders and sandwiches. This is a deliberate logistical choice. Bone-in chicken, a Southern staple, can take 30 to 60 minutes to prepare, creating a bottleneck in high-volume, fast-paced environments. Boneless chicken, by contrast, cooks in minutes.

This operational pivot is critical for delivering the speed New York customers expect, especially at a 24-hour drive-thru. It simplifies kitchen operations, reduces training time, and ensures a consistent product, all while maintaining the brand's commitment to quality. The new kitchens are also equipped with modern induction fryers, which improve efficiency and create a better working environment for staff. This carefully calibrated model is designed to maintain the "scratch-made" promise on its famous biscuits while meeting the demands of a relentless urban pace.

East Flatbush Gets a New Neighbor

For the local community, the arrival of a major brand like Bojangles brings both excitement and questions. The franchisee, Habib Hashimi, has emphasized a commitment to becoming part of the neighborhood fabric.

“This opening is about more than just great Bojangles chicken and biscuits – it’s a celebration of joining the East Flatbush community and bringing our food and philosophy to New York neighbors everywhere,” Hashimi stated. He added that the launch would kick off by honoring local heroes, signaling an intent to engage positively with the area.

The 24-hour operation promises to create local jobs and serve a diverse array of customers, from early-shift workers to the late-night crowd. As the first of 20 planned locations, the success or failure of the East Flatbush restaurant will serve as a crucial bellwether for Bojangles' ambitious New York City journey. The brand is banking on its blend of Southern hospitality, bold flavors, and a meticulously planned operational strategy to prove that even in the most crowded market, there's always room for a perfectly seasoned piece of chicken and a warm buttermilk biscuit.