When George W. Church Sr. opened a San Antonio fried chicken stand in 1952, he knew the secret to success was going bold. That's why the very first side dish he ever offered was a serving of fiery jalapeno peppers, and that's why the company is still slinging white and dark meat more than 60 years later. Today, those same jalapenos can be squeezed over extra spicy drumsticks, perfect for those with a blazing hot palate or steam engine that's all out of fuel. Other side dishes include succulent fried okra, corn on the cob, and baked mac 'n' cheese, helping to make any visit to Church's like a backyard barbecue held indoors. And they are constantly updating their menu with new takes on fried chicken sandwiches, such as a flaming hot buffalo-chicken sandwich and a crispy, butter Big Tex, served on texas toast with a layer of tangy pickles.