New fried chicken brand aims for guilt-free fast food

A new fried chicken brand serving fast casual fare is launching in July, with the aim of offering fast food without the guilt.
CHIK’N will launch at a flagship site in Baker Street, London, in mid-July.  Founder Carl Clarke said he ambition is “to remove the guilt of fried chicken and give people a choice. We want to offer everyone in the UK the chance to eat best fried chicken sandwiches, in terms of both taste and quality at an affordable price.  We want to serve healthy, well-fed chickens to hungry, happy people.”
Positive employment ethos and sustainability will be crucial to the success of the proposition, too, said Clarke.
CHIK’N will operate as a fast-casual restaurant, open daily from early till late serving breakfasts and an all-day menu. The free-range chickens from Castlemead in Somerset are raised in an environment where they can have the best life possible free to roam – fed on corn, barley and other natural food they forage from their surroundings. As CHIK’N grows they will invest in the farm to retain the highest standards of welfare possible for the chickens ensuring they grow sustainably and responsibly.
The menu with include signature CHIK’N sandwiches: crispy, buttermilk-brined chicken breast sandwiched between a specially-developed warm, soft, squidgy potato roll, served alongside familiar punchy fillings –  from the Spicy CHIK’N with Sriracha sour cream & kimchi flavoured slaw, to the CHIK’N BBQ with house made BBQ sauce, BBQ mayo, cheese & pink pickled onions.
“There is a huge gap in the market for people looking for fast casual fried chicken which is fresher, healthier, tastier & served up by happier people, in a welcoming, efficient & clean environment, said Clarke. “There’s nothing like it on the high street right now, we want to give people the choice of quality & value. CHIK’N is going to be the chicken shop that every community wants in their neighbourhood. We are changing fried chicken for the good and we are going to be the best restaurant we can possibly be.”

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