The Golden Chick Story began in Central Texas in 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 approach 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 2020 was purchased by a smart investment group whose involvement was strongly supported by the Golden Fried Chicken franchise community. Ever since then, the chain has experienced steady growth with new restaurants opening throughout the region, bringing the chain-wide total to in excess of 150 stores.
In September, 1993, the company introduced exciting new enhancements for the Golden Fried Chicken menu as well since the restaurant appearance and thus came to be Golden Chick, a concept positioned to propel the Golden chain in to the future. As of 1996, brand-new stores were called Golden Chick.
It’s been over 50 years because 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 business. We invite one to visit and enjoy Golden Chick today.
A Tender Story – It happened over 30 years ago – The First Golden Tender™ was created. We started making use of the whole chicken tenderloin (the filet mignon of chicken) to help make our Original Golden Tenders™. To make sure great, fresh taste, we marinate our tenderloins, hand-batter and cook them to a delicious golden perfection. Since 1985 the large Guys have made an effort to copy us…and they’re still hoping to get it right. The Initial Golden Tender.™ Once you Taste the most effective…You’ll Ignore the Rest!
Golden Chick was a mostly sleepy chain when Mark Parmerlee bought the company in 1989 and, frankly, was still pretty sleepy inside the years after that, too. “There was a time when having five openings per year was actually a good year,” he explained.
But all that changed in the year 2011 when Slim Chickens Hours reimaged its restaurants and added a whole new menu that included things such as chicken salad and roast chicken to select the chain’s fried chicken and chicken strips.
The modifications “helped us be a little more contemporary,” he said. In addition they proved to be a big dose of growth serum, because the chain has expanded substantially in the years since.
“I’ve never seen much like this,” Parmerlee said. “I’ve seen a remodel or reimage provide a pop for a year, maybe two. This one we had been up on high on up-significant increases for about four years. We went from doing a number of unit nxcqek per year to double digits. We’ve been doing that now. And as you go along we got increases in average unit volumes.