The Golden Chick Story began in Central Texas within the late 1960’s when the concept was made 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 maintained 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 in excess of 150 stores.
In September, 1993, the company introduced exciting new enhancements to the Golden Fried Chicken menu as well because the restaurant appearance and so was created Golden Chick, a concept positioned to propel the Golden chain into the future. Since 1996, all new stores were called Golden Chick.
It’s been 50 plus 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 also the best sides in the business. We invite you to visit and revel in Golden Chick today.
A Tender Story – It happened over 3 decades ago – The First Golden Tender™ was created. We started using 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 those to a delicious golden perfection. Since 1985 the major Guys have made an effort to copy us…and they’re still looking to get it right. The Initial Golden Tender.™ As soon as 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 in the years next, too. “There was a time when having five openings per year was actually a good year,” he explained.
But all that changed in 2011 when Slim Chickens Holiday Hours reimaged its restaurants and added a new menu that included things 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 stated. But they also became a huge dose of growth serum, because the chain has grown substantially inside 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 we had been high on up on up-significant increases for about 4 years. We went from doing a handful 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.