Our founder Clarence Edwards opened the first King Edwards Fried Chicken in 1966. Although he had dabbled in the food business for many years prior to opening King Edwards, this was his first real restaurant. Clarence had sold fried chicken at various "street corner" locations, but was unsatisfied with the generic taste of the breading and wanted a batter that was a step above those currently available and more importantly one he could call his own. Determined to sell the best tasting fried chicken in town, Clarence embarked on a three week endeavor to formulate "KingBreading Mix" in his home kitchen. After much trial and error the recipe was taken to a mill for mass production and King Edwards Fried Chicken was about to be born. The next step was to find a location. He settled on a 900 square foot strip mall store front located on South Duchesne. Shortly thereafter equipment was purchased and the assembly process of building a restaurant quickly progressed into opening day. His surly demeanor and great tasting fried chicken became an instant hit with the locals. Lines of customers waiting outside the small location became common sight. Clarence's decision to use only fresh never frozen whole chickens that were hand cut in the restaurant along with his own breading mix were the winning combination.