The Golden Chick Story began in Central Texas in the late 1960’s when the concept was created 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 Prices was purchased by a smart 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 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 since the restaurant appearance and thus was born Golden Chick, an idea positioned to propel the Golden chain to the future. As 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 best fried chicken, our Original and Still the Best™ Golden Tenders, Golden Roast, salads, and the best sides in the business. We invite one to visit and appreciate Golden Chick today.
A Tender Story – It happened over 3 decades ago – The Initial Golden Tender™ was created. 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 these to a delicious golden perfection. Since 1985 the large Guys have attempted 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 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 inside the years after that, too. “There was a period when having five openings a year was a good year,” he stated.
But all of that changed this year when Slim Chickens Hours Today reimaged its restaurants and added a brand new menu that included things like chicken salad and roast chicken to select the chain’s fried chicken and chicken strips.
The alterations “helped us be a little more contemporary,” he said. They also turned out to be a large dose of growth serum, because 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 offer a pop for a year, maybe two. That one we were high on up on up-significant increases for approximately 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.