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 method 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 Prices was purchased by a good investment group whose involvement was strongly backed up by the Golden Fried Chicken franchise community. Since that time, 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 for the Golden Fried Chicken menu as well because the restaurant appearance and thus was created Golden Chick, an idea positioned to propel the Golden chain to the future. As of 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 best fried chicken, our Original but still the Best™ Golden Tenders, Golden Roast, salads, as well as the best sides in the industry. We invite you to definitely visit and revel in Golden Chick today.
A Tender Story – It happened over 30 years ago – The Initial Golden Tender™ was born. We started using the whole chicken tenderloin (the filet mignon of chicken) to create our Original Golden Tenders™. To ensure great, fresh taste, we marinate our tenderloins, hand-batter and cook them 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 Initial Golden Tender.™ Once you Taste the most effective…You’ll Forget the Rest!
Golden Chick had been a mostly sleepy chain when Mark Parmerlee bought the company in 1989 and, frankly, was still pretty sleepy inside the years following that, too. “There was a time when having five openings annually was a good year,” he said.
But all that changed in the year 2011 when Slim Chickens Store Hours reimaged its restaurants and added a brand new menu that included stuff like chicken salad and roast chicken to select the chain’s fried chicken and chicken strips.
The changes “helped us become a little more contemporary,” he said. They also became a huge dose of growth serum, because the chain continues to grow substantially inside the years since.
“I’ve never seen much like this,” Parmerlee said. “I’ve seen a remodel or reimage offer a pop for any year, maybe two. That one we had been high on up on up-significant increases for about 4 years. We went from doing a handful of unit nxcqek a year to double digits. We’ve been doing that now. And as you go along we got increases in average unit volumes.