Fast Food Review: Seasoned Fries from Bojangles’

Typically speaking, there have been very few french fries I’ve ever disliked.

A quick perusal of the GrubGrade fry/rings/sides archives speaks to this, although my last french fry review (of Checkers’ cult-like status fries) left a lot to be desired. Thankfully, those horribly oily, destructively salty spuds led to some interesting comments after I reviewed them. Among the comments were several calls to try the seasoned fries at Bojangles’, which faithful reader Raiders757 proclaimed to be addicting enough to warrant an intervention. Almost, actually, but considering he was denying this addiction, I felt he was actually understating his potentially dangerous need to consume these fries.

Further investigation, you could say, was in order. So even though it was a whopping 7:21 in the morning when I rolled into Bojangles’ on a recent road trip, I decided to pass the combo action of “Bo-tato” rounds and swing for the fences with the seasoned fries. Just to be consistent, I skipped the coffee and went with a Dr. Pepper – although diet, of course.

Initial points right out of the gate for offering french fries on their breakfast menu. I wish McDonald’s would do this, as there’s nothing worse than ordering a Chicken Biscuit combo only to get a over-fried hunk of hash brown with it. Also initial points for throwing any sense of serving size out the window. As you can see, the employee loading the fries essentially tripled the amount of fries you’d think could fit into the small paper sleeve, providing a picture perfect example for why trusting website nutrition information is anything but accurate. But who was I kidding? You give me a pile of fries and I am going to eat them. All of them.

I seriously could not get enough of these fries. I seldom enjoy steak fries with the same vigor of what I like to call “normal” fries, but the thick fries were abundantly seasoned with a salty and sweet blend that I’m pretty sure included copious amounts of MSG, garlic, and superfine sugar. There’s a slight note of heat and a strong inkling of black pepper, two flavors which recall happy days of my chowing down on the seasoned fries at TGI Friday’s during Friday evenings of my youth. The seasoning, I thought, was what Rally’s/Checker’s aspired their fries to be like, and I found myself craving the Cajun-inspired flavors so much that I hardly gave my collection of ketchup packets a second thought.

All that said, there were some textural irregularities with the fries. Flavor-wise they’re great, but they’re not as crisp on the exterior as I’d like. Being steak fries it’s somewhat expected, but what wasn’t expected was the lack of potato flavor that came through. While roughly 1/3rd of the fries seemed perfectly cooked and displayed moist and fluffy interiors, others were positively hollow on the inside. It’s not a deal breaker per se — especially because the greasy exteriors make licking the spice blend so wonderfully enticing in a horrible-for-you fast food kind of way — but at the same time, it causes you to examine what you really want in a fry. Great seasoning and addicting snackability aside, I do want that fluffy interior with the natural earthy sweetness of the potato. If Bojangles’ fries could have delivered that consistently, they might have challenged McDonald’s for my favorite fast food fries.

Pros: Addicting seasoning blend. Abundant portion. Skin-on potato goodness. Fries at breakfast.

Cons: Textural inconsistency. Hollow fry syndrome.

Taste: 7.50/10
Value: 9.00/10
Grubbing on-the-go: 5.50/10
Price: $1.69 for regular order

Overall GrubGrade: 8.00 (Very Good)

More Info:
Nutrition Facts:
Bojangles' Seasoned French Fries (Regular size)
Calories: 344
Total Fat: 19 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 13 mg
Sodium: 480 mg
Total Carbs: 39 g
Dietary Fiber: 4 g
Sugars: 0 g
Protein: 5 g

10 comments on “Fast Food Review: Seasoned Fries from Bojangles’

  1. larry says:

    I love the bo-totoes! AFAIK, it’s the only to go hash brown type item with a nice balance of potatoes AND onions as a hash brown should be.

    Isn’t the hollowed out fry issue caused by a low oil temperature?
    I say that because when I am doing fries at home, I actually like the difference in texture across the serving of fries so I tend to start the fries cooking at a lower temp and let it come up to proper temp during the cooking process.

    I might be way off base on that but that’s what I do to actually get that effect.

  2. Chefprotoss says:

    The only way to lose interior mass is to expand the exterior mass. The normal method for cooking a proper fry is to blanch in water or oil at a low temp (around 200-225t degrees, drain and dry, then fry in hot oil (usually anywhere from 350-400 degrees) for a super crispy but soft on the inside fry. This process also gets rid of much of the startch, which will burn and taste like ass if the first step is skipped. My guess larry, is that towards the end your oil is super hot and you are over cooking(not neccisarily a bad thing, well done fries rock) the spuds, causing the exterior to expand. I might be completly wrong though. Just a guess =)

    • larry says:

      I was hoping you’d jump in on that one. That sounds more plausible then my theory so I’ll go with that.

      I was assuming that Bojangles uses frozen so I was speaking of how I get that mixed texture when I cook some Nathans frozen fries at home (imo, one of the better frozen fries available). I do like the different textural elements. I think I’ll grab a bag this weekend and do some experiments.

      The two stage method works great on my fresh cut fries at home of course. Unfortunately, by the time I’m done cooking them, the family has usually crushed the supply so I don’t eat them very often.

      Thanks for the explanation CP.

  3. Jeff says:

    These are my 2nd favorite fries just behind the ones served at Hardee’s.

    My local Bojangle’s always serves them really hot and crisp. They’re seasoned well and have tasted great every time I’ve had them. Only downside to them is the higher price, but they’re worth it.

  4. somesteve says:

    mmmm fries. these look good!

  5. Todd says:

    the seasoning is great, but usually most are soggy.

  6. Raiders757 says:

    Those pics are like dangling a crack rock in front of a junkie. It’s Bo Time as soon as my wife gets out of bed.

    Love Bo’s fries, but they do suffer from that hollow syndrome quite often. No matter, when prepared properly, they are some tasty spuds. That spice blend is addicting, and lucky for all of us, they sell it at most of their locations. I’m going to buy a four pack today, as well as a picinic size order of fries.

  7. Rodzilla says:

    I completely agree the McDonalds frys are the gold standard. Admittedly, it’s been too long since I’ve had a hashbrown but I remember them fondly – I’ll wait to revisit before I scream blasphemy.

  8. Courtney says:

    Five Guys seasoned fries are the best fries EVER! Really…I swear.