Golden Chick Menu Prices 2020 – Discover New Insights..

The Golden Chick Story began in Central Texas in the late 1960’s when the concept was created 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 Specials was purchased by an investment group whose involvement was strongly backed up by the Golden Fried Chicken franchise community. 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 for the Golden Fried Chicken menu as well because the restaurant appearance and therefore was created Golden Chick, a concept positioned to propel the Golden chain to the future. At the time 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 and Still the Best™ Golden Tenders, Golden Roast, salads, and the best sides in the business. We invite you to definitely visit and revel in Golden Chick today.

A Tender Story – It happened over 3 decades ago – The First Golden Tender™ came to be. We started utilizing the whole chicken tenderloin (the filet mignon of chicken) to make our Original Golden Tenders™. To make sure great, fresh taste, we marinate our tenderloins, hand-batter and cook those to a delicious golden perfection. Since 1985 the large Guys have tried to copy us…and they’re still looking to get it right. The Initial Golden Tender.™ When you Taste the very best…You’ll Forget the Rest!

Golden Chick was actually a mostly sleepy chain when Mark Parmerlee bought the company in 1989 and, frankly, was still pretty sleepy within the years next, too. “There was a time when having five openings per year was a good year,” he said.

But all that changed in the year 2011 when Slim Chickens Hours reimaged its restaurants and added a brand new menu that included things like chicken salad and roast chicken to choose the chain’s fried chicken and chicken strips.

The modifications “helped us become a little more contemporary,” he stated. But they also proved to be a large dose of growth serum, because the chain continues to grow substantially in the years since.

“I’ve never seen much like this,” Parmerlee said. “I’ve seen a remodel or reimage provide a pop to get a year, maybe two. This one we had been up on on up-significant increases for about 4 years. We went from doing a number of unit nxcqek annually to double digits. We’ve been doing that now. And as you go along we got increases in average unit volumes.