Where would we be today without fried chicken? Fortunately, back in 1952, a man named W.O. Giles started the Chester’s business, originally frying donuts and later chicken, with his patented fryers. His innovations in equipment paved new paths for today’s Quick Service Restaurant business.
1965 brought Chester the Chick to life–with his cowboy hat, bandana, spurs, and his gun and holster, Chester was one cool chick. A couple of years later, the company became incorporated as Giles Enterprises, and they began manufacturing frying equipment. Adding marinades, batter and breading products to the line, the brand achieved its world famous signature taste and became known as Chester Fried in 1974. The secret family recipe and the process of double breading each piece of chicken to ensure a crispy outside and a tender, moist inside, is what has given Chester’s its consistent success. Additionally, Giles Enterprises patented a ventless frying technology, greatly expanding the brand’s growth.
In 2002, Fried was dropped from the brand name, and it became Chester’s. Ted W. Giles, son of the founder and its current CEO, is credited with growing the brand on three continents. Today, Chester’s has successfully completed the transition process from a licensed QSR concept to a growth driven franchise model. This market, in which Chester’s has been a leader for years, primarily consists of restaurant-in-store concepts, including colleges and universities, airports, convenience stores, truck stops and supermarkets.
Today, Chester’s has more than 2,000 locations, serving millions of satisfied and loyal customers.