The Golden Chick Story began in Central Texas within the late 1960’s when the concept was created by a former employee of a chicken franchise who believed there had to be a much 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 2020 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 throughout the region, bringing the chain-wide total to in excess of 150 stores.
In September, 1993, the company introduced exciting new enhancements to the Golden Fried Chicken menu as well as the restaurant appearance and thus came to be Golden Chick, an idea positioned to propel the Golden chain to the future. As of 1996, all new stores were called Golden Chick.
It’s been over 50 years considering that the first Golden Fried Chicken opened in San Marcos, Texas. We feature the very best fried chicken, our Original but still the Best™ Golden Tenders, Golden Roast, salads, and the best sides in the market. We invite one to visit and appreciate Golden Chick today.
A Tender Story – It happened over 30 years ago – The Initial Golden Tender™ was created. We started using the whole chicken tenderloin (the filet mignon of chicken) to help make our Original Golden Tenders™. To guarantee great, fresh taste, we marinate our tenderloins, hand-batter and cook them to a delicious golden perfection. Since 1985 the Big Guys have tried to copy us…and they’re still looking to get it right. The Initial Golden Tender.™ When you Taste the 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 within the years next, too. “There was a period when having five openings a year had been a good year,” he explained.
But all that changed in the year 2011 when Slim Chickens Store Hours reimaged its restaurants and added a brand new menu that included things such as chicken salad and roast chicken to go with the chain’s fried chicken and chicken strips.
The modifications “helped us become more contemporary,” he said. But they also became a big 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 give a pop to get a year, maybe two. This we had been up on high on up-significant increases for around 4 years. We went from doing a handful of unit nxcqek a year to double digits. We’ve been doing that now. And along the way we got increases in average unit volumes.