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 one of 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 all new franchises utilized the dine-in, drive-thru, or “delivery” concept. Now with the expanded stores the major customer base is drive-thru; dine-in; carhop (at select locations) and especially 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 consumer that hot and juicy flavoring, so unique to Chicken Express! Dine-in or drive-thru a location near you now, you’ll be at liberty you did! If you are looking at opening a Chicken Express, visit our Franchising page for more information.
Good fried chicken is usually considered the exam of the good home-style cook. Once 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 be able to get it done without measuring and following recipes! This really is greater than a recipe for deep-fried chicken; it’s a theory manual.
There are five easy steps to make fried chicken (and something is optional).
The Chicken – The first thing you require, obviously, is definitely the chicken. Ensure your chicken is just as fresh as possible. Check the expiration date and ensure to clean it well when you remove it of the packaging. In the event you defrost frozen chicken be sure to fry it within 24 hours of defrosting. Refrigerate chicken until 1 hour before you are prepared to fry it. Remember: always fry chicken at room temperature. This will help avoid raw spots in the middle of the chicken and overcooking on the outside.
There is no need to marinate, but they often add tremendously towards the taste from the chicken. You can marinate chicken in any edible liquid and also you don’t must measure amounts. Ensure that you match the flavor of your marinade with the flavor of the seasonings (see below, under SEASONINGS). If you would like classic Southern Fried Chicken taste, marinate in milk. If you would like 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 trying to find Mexican flavor marinate in your favorite salsa, without or with hot chilis. Be imaginative; you can add wine, honey, vinegar, or just ldwbhv anything else you like for the mix.
The Oil – You need to deep-fry the chicken in a few kind of oil. My favorites are shortening, canola oil or ghee (either vegetarian or butter). Heating the oil properly before cooking is vital. When the oil isn’t hot enough the coating will fall off your fried chicken and it will emerge very greasy. If the oil is too hot, the chicken will burn. Different kinds of oils can be heated to different temperatures so there is not any hard and fast rule for your frying temperature. My suggestion is to obtain the oil very hot, although 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 in to the oil so it doesn’t spatter. If pieces of batter break off during the frying process eliminate them from the oil once you can; otherwise they will burn and flavor the oil and chicken with a burnt taste. Put the chicken in one piece at any given time and be sure no piece is touching.