Krispy Krunchy Chicken has featured cajun-style chicken (bone-in and tenders) since 1989, which is always fresh, never frozen and fried in zero trans fat oil. The menu also includes signature dishes of Traditional Wings; Krispy Wings; Cajun Sweet & Sour Wings; Cajun Tenders; Red Beans and Rice; Jambalaya; Boudin Bites (Cajun rice balls); Krispy Shrimp; Cajun Style Fish; and Honey Butter Biscuits
Krispy In the News
Krispy Krunchy Chicken Expanding Worldwide
by Maycah Hatfield, KATC News
A fried chicken restaurant with origins in Lafayette will soon be spreading its wings overseas and breaking into foreign markets.
Krispy Krunchy Chicken started with one location in Lafayette and has grown in the past nine years to more than 1,700 stores across the country.
"In our name and on our logo as you see, Krispy Krunchy Chicken Cajun Recipe, we have utilized and expanded on the popularity of Louisiana food and at the end of the day the product has to be exceptional and ours is," Neal Onebane, the owner of Krispy Krunchy Chicken, said while pointing the company's logo on the wall of his second-floor office.
What makes Krispy Krunchy restaurants from other generic chicken joints are that Onebane's stores are located in convenience stores.
"These people are already coming into that location for something else," Dan Shapiro, vice president of Krispy Krunchy Chicken, said. "We just plop our program in. We're going to get $20,000 worth of volume just based on the fact that people are already there."
The chicken empire started when Onebane came up with a recipe.
"The recipe was kind of like the old Cajun way...a little bit of this and a little bit of that," Onebane said.
Now the chicken business with Cajun roots is moving into stores around the world, including Malaysia and the Philippines.
"Of course it's always a dream you know and I guess I dreamed big," Onebane said.
But taking their Cajun style fried chicken out of the South leaves many with a burning question.
"They want to know "Is it hot?" "Is it too hot?" and we explain to them all the time that saying that it's seasoned doesn't mean that it's hot," Onebane said. "It's flavorful."
KRUNCH ON THIS - Biz New Orleans
Ater pumping a full tank of gas, you stroll into the nearby convenience store to grab a drink and a snack. As you approach the front door, brightly colored signs featuring a happy sun greet you from the storefront windows. You step into the store and are immediately bombarded by the unmistakable scent of fried chicken. Suddenly, your cravings for a snack and drink change to a hankering for Cajun-style chicken, and your selections from the hot food case fill that very need—a need you didn’t even know you had.
Capitalizing on this impulse-buy concept is exactly what has made Krispy Krunchy Chicken a successful and viable business model over the past decade. With about 90 percent of its locations housed in convenience stores, the Southern fried chicken company has carved a niche market that has since expanded far beyond its Louisiana roots.
Krispy Krunchy founder Neal Onebane owned eight convenience stores in Lafayette, La., where he began serving his Cajun-style fried chicken in 1989. At that time, more convenience stores were using pressure cookers to cook their chicken. Inspired by the successes of Popeye’s, Onebane decided to cook in fryers instead, and was inspired to design a hot food case with grates for the chicken. He started doing his own food photography and selling the breading and marinade he made to other convenience store owners. Eventually, in 1989, Krispy Krunchy was born.