Chicken Express, After almost ten 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. Living in Mineral Wells the Stuart’s expanded the Chicken Express name and product originally by being one of many Chicken Express Catering Menu, making their slogan “our chicken can’t fly, so we deliver.” The delivery business was very successful for spreading the word and product, so in 1990 until 1994 all new franchises utilized the dine-in, drive-thru, or “delivery” concept. 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.
Each of the “fresh” (not frozen) chicken items 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 spot near you now, you’ll be at liberty you probably did! If you are looking at opening a Chicken Express, visit our Franchising page for more information.
Good fried chicken is often considered the exam of the good home-style cook. Once you read this, you’ll have the capacity to make delicious fried chicken with whatever you currently have within your kitchen cupboards. And you’ll be able to practice it without measuring and following recipes! This can be over a recipe for deep-fried chicken; it’s a theory manual.
You will find five easy steps for making fried chicken (and one is optional).
The Chicken – The first thing you will need, obviously, will be the chicken. Make certain your chicken is really as fresh as you can. Check the expiration date and make sure to wash it well when you remove it from the packaging. If 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 avoid raw spots in the midst of the chicken and overcooking on the outside.
There is no need to marinate, nevertheless they often add tremendously for the taste from the chicken. You can marinate chicken in virtually any edible liquid and you also don’t have to measure amounts. Be sure to match the taste of your own marinade with all the flavor of your seasonings (see below, under SEASONINGS). If you wish classic Southern Fried Chicken taste, marinate in milk. If you would like an Asian flavor, marinate in teriyaki or soy sauce. If you would like 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 towards 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 essential. When the oil isn’t hot enough the coating will fall off your fried chicken and it will appear 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 absolutely no hard and fast rule for your frying temperature. My suggestion is to buy the oil very hot, but not smoking and test it by dropping in a small ball in the BATTER you will use. When you add your fried chicken, be sure to lower it slowly and gently into the oil therefore it doesn’t spatter. If bits of batter break off through the frying process take them out from the oil as soon as you can; otherwise they will burn and flavor the oil and chicken using a burnt taste. Position the chicken in just one piece at any given time and ensure no piece is touching.