The Faces of ARTISANAL CHICKEN Cowboy Chicken Mark Verinder and Erin L. Verinder PHOTO CREDIT: BUTTERFLIES OF HOPE PHOTOGRAPHY
F or nearly a decade, Mark Verinder has been serving up more than just meals at Cowboy Chicken in Baton Rouge. He’s created a wel- coming space where families can gather over quality food. As the local franchise owner, Verinder blends the brand’s Texas roots with a strong commitment to the Baton Rouge community he calls home. Cowboy Chicken began in 1981, when founder Phil Sand- ers started cooking wood-fired chicken in his backyard. What started as a simple idea quickly grew into a beloved brand known for its rotisserie chicken and homestyle sides. Today, Cowboy Chicken continues to expand while staying true to its focus on fresh, flavorful meals. At the Baton Rouge location, that com- mitment is clear. The restaurant’s signature chicken is marinated for 24 hours, seasoned with a dry rub, and slow-roasted over a wood-fired rotisserie. The menu offers something for everyone, from lighter options to hearty comfort foods. Family meals remain a favorite, giving families an easy, affordable way to enjoy dinner together. Verinder has also made community involve- ment a priority. Cowboy Chicken regularly supports local schools and hosts fundraisers and events, staying connected to the families it serves. As a military veteran and local resident, Verinder brings a personal investment to the business, making it more than just a restaurant. As Cowboy Chicken approaches its 10-year milestone in Baton Rouge, the fo- cus remains on serving great food and strengthening community ties. For more information, call
(225) 778-7855 or visit cowboychicken.com.
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