A new restaurant focused on fried chicken has landed in Fort Worth. Called Rocket Roosters, it’s a new concept devised by local real estate investors and restaurant newbies Joshua Galbreath and Vickie Kandasamy.

The restaurant is at 7709 Camp Bowie W. Blvd., in the building formerly occupied by Billy's Oak Acres BBQ and Poppin Fresh Bbq and Soulfood. It’s a giant space with a rustic, sports-bar vibe. There’s ample room for 240 indoor diners and a 1,200-square-foot outdoor patio, plus a drive thru.

Unlike the big space, the menu is small, emulating chains like Raising Cane's and Chick-fil-A. The star of the show is the fried chicken sandwich on a toasted Hawaiian bun. It comes in six versions: classic, Nashville hot, chicken parmesan, hot honey, firebird (with jalapeno-cayenne ranch and pepper jack cheese), and PB&J (Jiffy peanut butter with raspberry chipotle jam).

There are also wings, tenders, and nuggets. Sides are Southern and fried: fries, hush puppies, mac & cheese, chili cheese, street corn, and rice.

“Our menu is very simplified to cater to a low price point and to be very efficient and fast,” Galbreath says.

Mission accomplished: A chicken sandwich starts at $5.99 and goes up to $10.99 with fries and a drink. They also offer beer and wine.

Although Kandasamy once owned a restaurant in Canada, Galbreath had “zero interest” in the food industry before starting on this venture. But working in real estate, he’s opened and sold businesses before — “It’s not that hard,” he says.

They purchased the location with an original goal to develop the land, and nearly sold it to Raising Cane’s before pivoting to the idea of starting their own venture.

“They were trying to be aggressive with us, not realizing that we’re real estate people,” Galbreath says. “I basically told them to kick rocks and hold my beer, and I opened a chicken restaurant.”

After purchasing the land, he fell in love with the area and the local community. He lives in Fort Worth himself and saw an opportunity to become a staple in the neighborhood. Plus, he likes a challenge after serving in the army for 12 years.

“This side of town is starving for something consistent,” Galbreath says. “And I don’t ever do anything half-cocked. Once we committed to doing this, we were all in.”