Jaxon’s Chix Tenders in Fullerton is a fast-casual restaurant popular for its Southern-style chicken tenders, comfort food, and sauces. Since opening, they have become well known for their scratch-made tenders using all-natural, antibiotic-free chicken.
Chef Joseph Mahon, who created Burger Parlor, is the visionary behind Jaxon’s Chix Tenders. With 25 years of experience, Chef Mahon perfected his Southern-style chicken using a spicy seasoning mix popular in the South. He also incorporated ideas from Burger Parlor.
When he opened Jaxon’s Chix Tenders in the same location as Burger Parlor, he aimed to stand out from other chicken tender restaurants in the area.
With high-quality ingredients, generous portion sizes, an extensive craft beer selection, and house-made sauces, Jaxon’s Chix Tenders has become a popular spot for chicken tenders in Fullerton.
Interior of Jaxon’s Chix Tenders
From the outside, I didn’t realize how big of a space the restaurant occupied.
The long, narrow dining room was open and expansive, with tall ceilings, bright lights, and tables at its center. Against the rustic red brick wall were high-top tables.
A small bar with counter seating near the entrance was perfect for a beer and a great view of the open kitchen.
The decor was a unique mix of traditional and modern. Black-and-white photos of country music singers were on the walls, mixed with exposed pipes, black ceilings, and red accents.
Lively rock music played in the background, adding to the ambiance, giving the place a nostalgic yet contemporary vibe.
On my way out, I noticed an outdoor back patio. A large Jaxon’s Chix Tenders logo was on the wall against a red brick wall.
While I did not sit on the patio during my visit, it seemed like a great place to sit on a sunny day. I will have to check it out on my next visit.
Jaxon’s Chix Tenders Menu
The menu at Jaxon’s Chix Tenders was more extensive than I had anticipated. It included hand made tenders, sides, dipping sauces, chicken sandwiches, chicken fries, family meals, bowls, and a BBQ chicken salad.
Each hand made tenders meal included two, three, or four tenders, crinkle fries, pickles, and Jaxon’s Cajun sauce.
Sides included mac & cheese, potato salad, coleslaw, and cheese fries.
They also had an assortment of 12 dipping sauces made in-house daily. There was a great variety, ranging from Buttermilk Ranch to Buffalo to Carolina Reaper BBQ sauce.
Sandwiches included The Lil’ Richard with crispy chicken, the Po’ Boy with crispy shrimp, and the Cordon Bleu.
In addition, there were Buffalo Chicken Fries, a Teriyaki Bowl, a Mac N Cheese Bowl, and a BBQ Chix Salad.
Finally, there was a Family Meal with ten pieces of tenders, six sauces, one large, and one small side.
As for drinks, there were various soft drinks along with a great selection of 24 local craft beers on tap. Twelve beers were from their Barrel and Stave Brewery, brewed in Vista, near San Diego.
2 Piece Meal
I ordered the 2 Piece Meal ($13.99), which included 1/3 pound of chicken tenders, crinkle fries, pickles, and Jaxon’s sauce. For my heat level, I chose Spicy.
Each chicken tender, or chix tender as they call it, was massive and served hot right out of the fryer. After being marinated for over 48 hours, the chicken breast was moist and tender. I found this impressive as chicken breast is easy to overcook.
The spicy powder coating each piece had a kick of heat but wasn’t too spicy for me. Next time, I’ll order the hotter level.
The breading, which soaked up the spices, reminded me of Japanese karaage chicken. It was light and not too crunchy, but it never fell apart or became soggy.
On the side were crinkle fries and salty, crunchy pickles. The lightly salted fries were hot, with a crispy, crunchy exterior, and soft, tender interior. While I don’t believe they were fresh-cut, I enjoyed them.
A side of Jaxon’s Cajun Sauce came with the meal. The sauce was smoky and rich, with a thin but creamy consistency. It reminded me of an upscale ranch dressing, perfect for dipping the chicken and fries.
I also ordered the Lemon-Lime Pepper Sauce ($0.69). It was thick, tangy, and salty, with hints of citrus and pepper. While I enjoyed the sauce, it was too salty when I dipped my fries into it.
Reba’s Mac & Cheese
On the side, I ordered Reba’s Mac & Cheese ($4.59), which I assume was named after country singer Reba McEntire.
The noodles were simple. They were soft but not too soft, just at the point of being al dente while keeping their texture. And while the cup was small, they packed a generous amount of noodles.
A house-made cheese sauce covered every piece of noodles. The sauce was simple but gooey, with a salty, rich flavor. I would guess they used Cheddar cheese.
As the noodles and cheese cooled, the cheese thickened, intensifying its flavor and saltiness, which I enjoyed.
While the mac & cheese was fine, I would probably not order it again for the price.
Service
Being a fast-casual restaurant, on my visit, I ordered with the cashier, paid, and found a table. After about 10 minutes, a staff member brought my food to the table, which I appreciated.
While I only interacted a little with the staff, those I spoke with were friendly, answered questions about the menu, and gave me recommendations.
Conclusion
When I read that Burger Parlor would be closing, I was sad. Whenever I was in the mood for a burger in Fullerton, this was where I went.
But when one door closes, another opens. So, when I heard Chef Mahon was opening Jaxon’s Chix Tenders, I was excited.
Downtown Fullerton has endless chicken tender and fried chicken restaurants, but Jaxon’s Chix Tenders stands out from the rest. Nowhere else serves such large chicken tenders with a unique smoky, spicy seasoning. And the chicken was moist and tender.
While I enjoyed it, I found Reba’s Mac & Cheese overpriced and wouldn’t order it again. However, this wasn’t a dealbreaker. I will try another side on the next visit.
With delicious chicken tenders, house-made sauces, a great craft beer selection, a casual ambiance, and friendly service, I highly recommend Jaxon’s Chix Tenders in Fullerton.
Pros
- All-natural, antibiotic-free chicken marinated for 48 hours
- House-made sauces
- Extensive selection of local craft beers
- Friendly service
- Great ambiance and décor
Cons
- Lemon-Lime Pepper Sauce a little too salty for my liking
- Reba’s Mac & Cheese seemed slightly overpriced