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 Specials, 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 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.
All 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 in your area now, you’ll be happy you did! If you are looking at opening a Chicken Express, visit our Franchising page to find out more.
Good fried chicken is frequently considered the test of any good home-style cook. When you read this, you’ll have the capacity to make delicious fried chicken with whatever you currently have inside your kitchen cupboards. And you’ll be able to do it without measuring and following recipes! This really is more than a recipe for deep-fried chicken; it’s a theory manual.
There are five simple steps to make fried chicken (and something is optional).
The Chicken – The first thing you require, needless to say, is the chicken. Make sure your chicken is as fresh as possible. Check the expiration date and make sure to clean it well whenever you take it out of the packaging. If you defrost frozen chicken make sure to fry it within round the clock of defrosting. Refrigerate chicken until 1 hour before you are ready 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, but they often add tremendously towards the taste from the chicken. You can marinate chicken in almost any edible liquid and also you don’t must measure amounts. Be sure to match the flavor of your own marinade with all the flavor of the seasonings (see below, under SEASONINGS). If you want 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 for your chicken, marinate in a combination of milk and curry powder. If you’re searching for Mexican flavor marinate within your favorite salsa, without or with hot chilis. Be creative; you can add wine, honey, vinegar, or just ldwbhv anything else 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. When the oil isn’t hot enough the coating will fall off your fried chicken and will also emerge very greasy. Once the oil is simply too hot, the chicken will burn. Different kinds of oils can be heated to various temperatures so there is absolutely no hard and fast rule for that frying temperature. My suggestion is to obtain the oil very hot, but not smoking and test it by dropping in a small ball in the BATTER you may use. When you add your fried chicken, ensure that you lower it slowly and gently to the oil so that it doesn’t spatter. If items of batter break off during the frying process remove them from your oil when you can; otherwise they will likely burn and flavor the oil and chicken using a burnt taste. Place the chicken in one piece at a time and ensure no piece is touching.