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From Our Editors
Golden Chick and its predecessor, Golden Fried Chicken, had been around since the 1960s, but it wasn't until the '80s that the fried-chicken franchise hatched the plan that would cement its success. Far from anything fancy, the restaurant simply began making its trademark Golden Tenders out of whole tenderloin—"the filet mignon of chicken," as it likes to say.
To this day, these marinated, hand-battered, and golden-fried strips of chicken continue to garner loyalty among the restaurant's patrons. They also have a full entourage of Southern sides to back them up, including coleslaw, mac and cheese, and fried okra, along with plump dinner rolls and four types of sauce for dipping.