Chicken Express, After almost 10 years of expertise 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 Menu 2020, 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 main customer base is drive-thru; dine-in; carhop (at select locations) and especially catering for any occasion or tailgating event.
Each 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 location near you now, you’ll be at liberty you did! If you are considering opening a Chicken Express, visit our Franchising page for more information.
Good fried chicken is often considered the exam of a good home-style cook. Once you read this, you’ll be able to make delicious fried chicken with whatever you have already within your kitchen cupboards. And you’ll be able to get it done without measuring and following recipes! This is more than a recipe for deep-fried chicken; it’s a theory manual.
You will find five simple steps to make fried chicken (then one is optional).
The Chicken – The first thing you need, of course, is definitely the chicken. Make certain your chicken is really as fresh as possible. Check the expiration date and make sure to clean it well once you take it out in the packaging. In the event you defrost frozen chicken make sure to fry it within 24 hours of defrosting. Refrigerate chicken until one hour before you are prepared to fry it. Remember: always fry chicken at room temperature. This will help you avoid raw spots in the center of the chicken and overcooking on the outside.
There is no need to marinate, however they often add tremendously towards the taste of the chicken. You can marinate chicken in virtually any edible liquid and also you don’t need to measure amounts. Make sure to match the flavor of your own marinade using the flavor of your seasonings (see below, under SEASONINGS). If you wish classic Southern Fried Chicken taste, marinate in milk. If you wish an Asian flavor, marinate in teriyaki or soy sauce. If you would like an exotic Indian flavor for your chicken, marinate in a combination of milk and curry powder. If you’re trying to find Mexican flavor marinate inside your favorite salsa, without or with hot chilis. Use your imagination; you can add wine, honey, vinegar, or just ldwbhv other things you like for the mix.
The Oil – You have to deep-fry the chicken in some 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 will also come out very greasy. When the oil is simply too hot, the chicken will burn. Different varieties of oils can be heated to several temperatures so there is no hard and fast rule for the frying temperature. My suggestion is to obtain the oil very hot, but not smoking and test it by dropping in a small ball from the BATTER you are going to use. Once you add your fried chicken, be sure to lower it slowly and gently to the oil so it doesn’t spatter. If pieces of batter break off throughout the frying process eliminate them through the oil as soon as you can; otherwise they are going to burn and flavor the oil and chicken using a burnt taste. Position the chicken in one piece at any given time and be sure no piece is touching.