Food

Louisiana’s Krispy Krunchy Chicken Has Major Growth Plans for 2024

If you ask the average person who has the best chicken in the Southeast, they may point to their local gas station.
If they do, chances are, they’re talking about Krispy Krunchy Chicken, the Louisiana-based company that’s taking much of the nation by storm.

Krispy Krunchy Chicken has announced some pretty ambitious growth plans for the year.

“As our business continues to experience rapid growth in the new year, the establishment of an additional corporate office is a strategic move to enhance our support for operators and customers,” said Jim Norberg, President of Krispy Krunchy Chicken. “Atlanta provides an ideal hub for our teams. Its central location and dynamic environment grant us access to diverse resources while empowering us to further expand and advance our enterprise.”

Helping them is the boost the company received in 2021 when Krispy Krunchy Chicken was acquired by private equity firm, Main Post Partners.

Not bad for a quick-serve fried chicken chain that began in 1989 in Lafayette, Louisiana when Neal Onebane, a Cajun entrepreneur, started experimenting with a chicken recipe for the gas stations he owned with his family. 

Now the brand has almost 3,000 locations, and just launched its new Cajun Chicken Sandwich.

“These are very exciting times for our business and the fantastic momentum that we generated in 2023 has carried us into the new year,” added Norberg. “We are positioning ourselves to embrace this continued growth and are thrilled to be able to bring our highly craveable and high-quality products to more communities.

Final Word

Live music is a part of New Orleans’ culture for sure. from jazz clubs to the city’s diverse bar scene, from historic cocktail bars to trendy craft beer spots. listening to lie music is a popular nighttime activity, especially in areas like the French Quarter and the Warehouse District.

James Johnson

James Johnson is a writer originally from New York City. She has lived in the South for the last 15 years and enjoys Creole cooking and shrimp and grits.

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