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 many Chicken Express Menu Prices, making their slogan “our chicken can’t fly, so we deliver.” The delivery business was successful for spreading the word 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 the “fresh” (not frozen) chicken products are precisely marinated; dipped in a secret batter mix and cooked perfectly. Giving the client that hot and juicy flavoring, so unique to Chicken Express! Dine-in or drive-thru a location in your area now, you’ll be happy you did! If you are looking at opening a Chicken Express, visit our Franchising page for more information.
Good fried chicken is frequently considered the exam of a good home-style cook. As soon as you read this, you’ll have the capacity 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 over a recipe for deep-fried chicken; it’s a theory manual.
There are five simple steps for producing fried chicken (then one is optional).
The Chicken – The first thing you need, of course, is definitely the chicken. Ensure your chicken is really as fresh as you can. Check the expiration date and ensure to wash it well when you remove it in the packaging. In the event you defrost frozen chicken make sure you fry it within twenty four 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 middle of the chicken and overcooking on the outside.
There is no need to marinate, nevertheless they often add tremendously to the taste from the chicken. You can marinate chicken in almost any edible liquid and also you don’t need to measure amounts. Ensure that you match the taste of your own 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 wish an exotic Indian flavor in your chicken, marinate in a combination of milk and curry powder. If you’re looking for Mexican flavor marinate within 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 need 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 vital. If the oil isn’t hot enough the coating will fall off your fried chicken and will also emerge very greasy. If the oil is simply too hot, the chicken will burn. Different types of oils can be heated to several temperatures so there is not any hard and fast rule for that frying temperature. My suggestion is to buy the oil very hot, however, not smoking and test it by dropping in a small ball from the BATTER you may use. Whenever you add your fried chicken, make sure to lower it slowly and gently to the oil so it doesn’t spatter. If bits of batter break off during the frying process remove them from the oil once you can; otherwise they are going to burn and flavor the oil and chicken having a burnt taste. Place the chicken in one piece at any given time and make sure no piece is touching.