“The chicken is hand selected, all fresh, never frozen,” said co-owner Chuck Taylor. The chicken is hand-breaded and cooked to order for an amazingly moist center with a lightly crispy exterior. And at Chuck’s Hot Chicken, it certainly is. From the Nashville hot chicken sandwich, which features a massive, juicy breast on a sturdy, well-buttered brioche bun, to tenders and bone-in wings and thigh/leg quarters, the protein is truly on point.

Our plan is to stake our claim in Missouri and move on from there.When the name of the food you’re eating is in the name of the restaurant, it better be phenomenal. “We need to figure out the next best move for us and coordinate the timing,” Taylor says, “but the bottom line is that Chuck’s is in expansion mode. location measures 1,900 square feet and can seat approximately 30 diners.Īnother franchisee has been tapped to open an additional store in West County next year, says Taylor, and talks are underway to explore the viability of a mini-location inside Busch Stadium as well. Louis at the start of the pandemic and worked for a pharmaceutical software company, where he 'saved every dime I could, and put it all in a basket of Chuck’s Hot Chicken.' The former Wing Co. Caleb Lavezzi, who worked at Yaya’s Euro Bistro for years and was selected by parent company PB&J to open a concept outside of Seattle called Ocean 5, returned to St. The Rock Hill store will be the concept's first franchise location. The duo then opened a freestanding location at 2758 Highway K, in a former sub shop in O’Fallon, Missouri.

Louis' first Chuck’s Hot Chicken location in Maryland Heights. Early last year, after experimenting with different hot chicken recipes and testing the concept's viability in a Cecil Whittaker’s Pizza location that he owned with Jon Plawsky, Taylor opened St. Taylor first became obsessed with Nashville hot chicken after making multiple trips to Hattie B’s in Nashville.

Chuck's hot chicken phone number