With First Location Outside Baton Rouge, Local Chicken Chain Eyes Grand Expansion

Triplet's Blue Store Chicken is known for its uniquely crispy bird bits

Brett Llenos Smith News Writer
Photo: Official

Starting as a nondescript corner store, Triplet’s Blue Store Chicken has become a popular Baton Rouge chain, and the first location outside the Capital Region is being planned for Ascension Parish. When it opens this October, the new location will be at the I-10 Geismar/Prairieville exit on Hwy 73 inside a former McDonald’s.

Triplet’s Blue Store Chicken is owned by a large Vietnamese-American family of 10 siblings. It’s known in Baton Rouge and beyond for having fried chicken with a uniquely crispy crust. De facto company leader and professional accountant Hue Tran recently told What Now New Orleans that she handles the administrative work of the company, and major decisions are made by the sibling collective.

“I had sat down with all the siblings back when I first opened up the Blue Store location, and we came to the conclusion that we were not gonna franchise,” she said. “We wanted to keep everything in the family only. We decided to expand among the siblings only because franchising is so much of a headache.”

The family-owned company currently has eight stores, all of which are located in Baton Rouge. The move to Ascension Parish is the first step in a larger expansion plan, which includes a New Orleans location. Tran said she sees the brand growing and evolving in the coming years, especially as her younger siblings get into ownership.

“The brand will evolve more with the younger siblings,” she said. “They have more of an upbringing around restaurants like McDonald’s, and Raising Cane’s, and them. Slowly, we’re getting there, as you can see.”

“Just like when Cane’s started out, they only had a few locations too,” she added. “I mean, maybe five or six years from now, things might change for us to franchise after that.”

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Brett Llenos Smith is a freelance writer with a bachelor’s degree in journalism and more than a decade of experience writing about restaurants, farms and food production. As someone with a multi-ethnic background, he has a passion for highlighting folks from underrepresented communities.
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