The first Church’s Fried Chicken opened on April 17, 1952 in San Antonio, Texas across from the Alamo. It was founded by retired chicken incubator salesman George W. Church Sr. and was originally named Church’s Fried Chicken To-Go.
Initially, Church’s was a single walk-up establishment that only sold fried chicken, and two pieces of chicken and a roll cost 49 cents. Church’s added fries and jalapeños to its menu in 1955. To allow customers to see their food prepared while they waited, Church Sr. designed the kitchen with the fryers next to the takeout window.
The company had four restaurants by the time of Church Sr.’s death in 1956. After his death, family members took over operations.
In 1962, with Church Sr.’s son Bill Church Jr. as top executive, there were eight restaurants in San Antonio. To begin expanding and franchising in 1965, Church Jr. and his brother Richard developed a signature marinade that could be prepared at any location.
Church’s began its international expansion in 1979 and the first location was in Japan. Afterwards, locations in Canada, Malaysia, Mexico and Taiwan were opened under the trade name “Texas Chicken”.
Today, Church’s has more than 1,700 locations worldwide.
