Operators of Krispy Krunchy Chicken locations do not pay franchise or royalty fees. KKC mostly partners with owners of convenience and grocery stores to sell its products. In 2017, there were 509 new Krispy Krunchy Chicken stores and a total of 2,294 stores across the United States and in Malaysia and American Samoa. Annual sales were $12.6 million that year.
With convenience store businessman Dan Shapiro as Krispy Krunchy Chicken's executive vice president and owner, Krispy Krunchy Chicken ® products increased from being carried in 200 convenience stores to being carried in over 2,200 in 2006.
#Krisp chicken full#
The full menu also includes a variety of sides and the brand’s trademark honey biscuits. The store-in-store concept allows licensees to serve hand-breaded, mild Cajun-spiced fried chicken and all white meat tenders to its guests, to increase their in-store profitability and drive frequency.
Krispy Krunchy Chicken ®, founded in Louisiana in 1989, is a quick-serve solution for convenience stores, truck stops, universities, casinos and big box retailers across the U.S. It has over 2,700 locations across 47 states in the U.S., and is offered mainly in convenience stores and gas stations. Wedged between the between restaurant-rich Galleria and the Mahatma Gandhi District, Krisp Bird & Batter is an approachable, high quality, fast casual option to an area that really needed one.Krispy Krunchy Foods LLC, also known as Krispy Krunchy Chicken ® or KKC, is a quick-serve fried chicken chain founded in 1989 in Lafayette, Louisiana. Honestly though, the creative, top-notch sandwiches are where it is at. If chicken tenders are more your thing, those can be had as well with the same crispy seasoned batter coating. The only other potential issue is one we’ll happily live with: not all naturally-raised chickens are the same size, so you might end up with a hunk of breast meat that’s a little smaller or larger than your neighbor’s. Waffle-cut fries and tater tots are thankfully corralled in paper containers. That meant the drippy queso on The Southwest sandwich did made a bit of a mess.
Our sandwiches were placed directly on a papered tray and not individually wrapped. The restaurant’s commitment to reducing waste does mean that the serving style for dine-in is a little weird. You can get chicken tenders at Krisp Bird & Batter, too, but honestly, why when there are so many awesome sandwiches to choose from? Photo by Phaedra Cook Rounding out the sandwich list is The KFC-for Korean Fried Chicken, of course-with spicy chili sauce and kimchi, and The Klub, with avocado, thick-cut bacon, lettuce and tomato. Fresh cilantro, avocado and fresh jalapeños balance the cheesy indulgence. We tried The Southwest-mainly because queso on sandwiches is irresistible. The “base model” sandwich, or the Krisp Classic, is very similar, sans the waffle. Of course, that means there’s a “chicken and waffle” option with Crystal’s Hot Sauce, maple syrup butter and slaw dressed with apple cider vinegar. There are five topping options and all have a choice of a white, wheat or waffle bun. Consuming one leaves a good feeling afterward, not a bloated and heavy one. These well-made chicken sandwiches are sizable, yet have a lightweight mouth-feel. The “base model” chicken sandwich at Krisp, The Classic. That said, it was a huge meal for two and next time around we’d drop either the fries or the salad from our order, which would have brought it below $30, easily. Two sandwiches with a Kale Salad, side of waffle fries, housemade lemonade and cold brew made with locally roasted Boomtown Coffee totaled $32.95. It’s important to head there with those distinctions in mind so there is no sticker shock. The smoked fried chicken at Prohibition (which he developed with fellow chef at the time Matt Wommack) was amazing, yet he still spent months refining his chicken sandwich recipe and serving it at pop-ups before Krisp Bird & Batter opened. McPherson spent years perfecting his fried chicken game. That would be like comparing a high-end, craft burger joint to McDonalds. Stop right now if you’re thinking this is fancied-up Chick-fil-A. Chef Ben McPherson of Krisp Bird & Batter. That means his sandwiches start with pasture-raised, hormone- and antibiotic-free chicken from Crystal Valley Farms. He’s applying the same sensibilities regarding ingredient sourcing and quality to Krisp Bird & Batter. Its mission: to perfect the art of the chicken sandwich.īen McPherson is the chef, and his past Houston-area gigs include Batanga and Prohibition Supperclub & Bar. Krisp Bird & Batter opened in late February at 5922 Richmond just off of Fountainview.
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