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 was purchased by a smart 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 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 because the restaurant appearance and thus was born Golden Chick, an idea positioned to propel the Golden chain in to the future. Since 1996, all 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 most effective fried chicken, our Original yet still the Best™ Golden Tenders, Golden Roast, salads, as well as the best sides in the business. We invite you to 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 help make 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 Big Guys have tried to copy us…and they’re still looking to get it right. The First Golden Tender.™ Once you Taste the most effective…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 period when having five openings per year was actually a good year,” he explained.
But all that changed this year when Slim Chickens Hours Today reimaged its restaurants and added a brand new menu that included stuff like chicken salad and roast chicken to choose the chain’s fried chicken and chicken strips.
The alterations “helped us become a little more contemporary,” he stated. But they also became a large dose of growth serum, since the chain has grown substantially in the years since.
“I’ve never seen much like this,” Parmerlee said. “I’ve seen a remodel or reimage give a pop for any year, maybe two. This we had been high on high on up-significant increases for around 4 years. We went from doing a few unit nxcqek per year to double digits. We’ve been doing that now. And in the process we got increases in average unit volumes.