The Golden Chick Story began in Central Texas within the late 1960’s when the concept was developed by a former employee of a chicken franchise who believed there had to be a better way to run a franchise system. The delicious chicken, created by the development of secret marination and batter mixes, attracted franchise inquires, and by the time the founder sold the chain in 1982, it had grown to 39 restaurants.
In March 1989, Golden Chick Menu Prices was purchased by an investment group whose involvement was strongly backed up by the Golden Fried Chicken franchise community. Ever since then, the chain has experienced steady growth with new restaurants opening through the region, bringing the chain-wide total to over 150 stores.
In September, 1993, the company introduced exciting new enhancements towards the Golden Fried Chicken menu as well because the restaurant appearance and so came to be Golden Chick, a concept positioned to propel the Golden chain to the future. Since 1996, brand new stores were called Golden Chick.
It’s been over 50 years since the first Golden Fried Chicken opened in San Marcos, Texas. We feature the most effective fried chicken, our Original but still the Best™ Golden Tenders, Golden Roast, salads, as well as the best sides in the business. We invite one to visit and appreciate Golden Chick today.
A Tender Story – It happened over 3 decades ago – The First Golden Tender™ was created. We started utilizing the whole chicken tenderloin (the filet mignon of chicken) to create our Original Golden Tenders™. To guarantee great, fresh taste, we marinate our tenderloins, hand-batter and cook these to a delicious golden perfection. Since 1985 the major Guys have attempted to copy us…and they’re still looking to get it right. The First Golden Tender.™ Once you Taste the very best…You’ll Ignore the Rest!
Golden Chick had been a mostly sleepy chain when Mark Parmerlee bought the company in 1989 and, frankly, was still pretty sleepy in the years after that, too. “There was a time when having five openings per year had been a good year,” he stated.
But all that changed in 2011 when Slim Chickens Hours Saturday reimaged its restaurants and added a new menu that included stuff like chicken salad and roast chicken to select the chain’s fried chicken and chicken strips.
The alterations “helped us become more contemporary,” he said. They also proved to be a large dose of growth serum, since the chain has expanded substantially within the years since.
“I’ve never seen much like this,” Parmerlee said. “I’ve seen a remodel or reimage provide a pop for any year, maybe two. That one we had been up on on up-significant increases for approximately four years. We went from doing a handful of unit nxcqek annually to double digits. We’ve been doing that now. And in the process we got increases in average unit volumes.