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 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 was purchased by an investment group whose involvement was strongly backed up 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 since the restaurant appearance and thus was created Golden Chick, an idea positioned to propel the Golden chain to the future. At the time of 1996, brand-new stores were called Golden Chick.
It’s been 50 plus 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, and the best sides in the business. We invite one to visit and revel in Golden Chick today.
A Tender Story – It happened over 30 years ago – The Initial Golden Tender™ came to be. We started using the whole chicken tenderloin (the filet mignon of chicken) to create our Original Golden Tenders™. To guarantee great, fresh taste, we marinate our tenderloins, hand-batter and cook those to a delicious golden perfection. Since 1985 the Big Guys have attempted to copy us…and they’re still hoping to get it right. The Original Golden Tender.™ As soon as you Taste the Best…You’ll Ignore the Rest!
Golden Chick was actually a mostly sleepy chain when Mark Parmerlee bought the company in 1989 and, frankly, was still pretty sleepy in the years following that, too. “There was a period when having five openings per year was a good year,” he explained.
But all that changed this year when Slim Chickens Hours reimaged its restaurants and added a 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. In addition they proved to be a big dose of growth serum, because the chain continues to grow substantially within the years since.
“I’ve never seen much like this,” Parmerlee said. “I’ve seen a remodel or reimage give a pop for a year, maybe two. This we had been on up on up-significant increases for approximately four years. We went from doing a few unit nxcqek annually to double digits. We’ve been doing that now. And along the way we got increases in average unit volumes.