Chicken Express, After almost 10 years of experience under another franchise, the Stuart’s launched the Chicken Express name in March 1988 in Benbrook, TX and in October 1988 in Mineral Wells, TX-the home base for Chicken Express. Residing in Mineral Wells the Stuart’s expanded the Chicken Express name and product originally by being among the Chicken Express Prices, making their slogan “our chicken can’t fly, so we deliver.” The delivery business was successful for getting the news out and product, so in 1990 until 1994 brand-new franchises utilized the dine-in, drive-thru, or “delivery” concept. With the expanded stores the key customer base is drive-thru; dine-in; carhop (at select locations) and particularly catering for any occasion or tailgating event.
All of the “fresh” (not frozen) chicken products are precisely marinated; dipped in a secret batter mix and cooked to perfection. Giving the client that hot and juicy flavoring, so unique to Chicken Express! Dine-in or drive-thru a spot close to you now, you’ll be happy you probably did! If you are interested in opening a Chicken Express, visit our Franchising page to find out more.
Good fried chicken is usually considered the exam of the good home-style cook. As soon as you read this, you’ll have the ability to make delicious fried chicken with whatever you currently have within your kitchen cupboards. And you’ll have the ability to do it without measuring and following recipes! This can be more than a recipe for deep-fried chicken; it’s a theory manual.
You can find five basic steps for making fried chicken (and something is optional).
The Chicken – One thing you need, of course, is definitely the chicken. Make sure your chicken is just as fresh as possible. Check the expiration date and ensure to wash it well whenever you take it out of the packaging. Should you defrost frozen chicken make sure you fry it within 24 hours of defrosting. Refrigerate chicken until one hour before you are ready to fry it. Remember: always fry chicken at room temperature. This will help you avoid raw spots in the midst of the chicken and overcooking on the outside.
You do not have to marinate, nevertheless they often add tremendously to the taste from the chicken. You can marinate chicken in any edible liquid and you also don’t need to measure amounts. Be sure to match the flavor of the marinade with all the flavor of your own seasonings (see below, under SEASONINGS). If you want classic Southern Fried Chicken taste, marinate in milk. If you want an Asian flavor, marinate in teriyaki or soy sauce. If you want an exotic Indian flavor in your chicken, marinate in a mixture of milk and curry powder. If you’re looking for Mexican flavor marinate in your favorite salsa, without or with hot chilis. Use your imagination; you can add wine, honey, vinegar, or just ldwbhv everything else you like for the mix.
The Oil – You have to deep-fry the chicken in certain kind of oil. My favorites are shortening, canola oil or ghee (either vegetarian or butter). Heating the oil properly before cooking is important. If the oil isn’t hot enough the coating will fall off your fried chicken and this will emerge very greasy. When the oil is simply too hot, the chicken will burn. Different types of oils can be heated to different temperatures so there is not any hard and fast rule for the frying temperature. My suggestion is to obtain the oil very hot, however, not smoking and test it by dropping in a small ball from the BATTER you will use. Once you add your fried chicken, ensure that you lower it slowly and gently into the oil so that it doesn’t spatter. If pieces of batter break off throughout the frying process remove them from the oil when you can; otherwise they will burn and flavor the oil and chicken having a burnt taste. Place the chicken in a single piece at the same time and make sure no piece is touching.