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 among the Chicken Express Locations, 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. Now with the expanded stores the major customer base is drive-thru; dine-in; carhop (at select locations) and particularly catering for any occasion or tailgating event.
All of the “fresh” (not frozen) chicken items are precisely marinated; dipped in a secret batter mix and cooked perfectly. Giving the consumer that hot and juicy flavoring, so unique to Chicken Express! Dine-in or drive-thru a spot in your area now, you’ll be at liberty you did! If you are interested in opening a Chicken Express, visit our Franchising page for more information.
Good fried chicken is frequently considered the exam of any good home-style cook. As soon as you read this, you’ll have the ability to make delicious fried chicken with whatever you have already in your kitchen cupboards. And you’ll have the capacity to get it done without measuring and following recipes! This is more than 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 very first thing you need, needless to say, is definitely the chicken. Make sure your chicken is as fresh as you can. Check the expiration date and be sure to clean it well once you remove it of the packaging. Should you defrost frozen chicken make sure you 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 center of the chicken and overcooking on the outside.
There is no need to marinate, however they often add tremendously towards the taste in the chicken. You can marinate chicken in any edible liquid and also you don’t have to measure amounts. Be sure to match the flavor of your marinade using the flavor of your own 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 would like an exotic Indian flavor in your chicken, marinate in a blend of milk and curry powder. If you’re trying to find Mexican flavor marinate inside your favorite salsa, without or with hot chilis. Be imaginative; you can add wine, honey, vinegar, or just ldwbhv everything else you like to the mix.
The Oil – You should deep-fry the chicken in certain 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 this 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 absolutely no hard and fast rule for that frying temperature. My suggestion is to obtain the oil very hot, however, not smoking and test it by dropping in a small ball of the BATTER you will use. Once you add your fried chicken, make sure to lower it slowly and gently in to the oil so that it doesn’t spatter. If items of batter break off during the frying process eliminate them through the oil when you can; otherwise they will burn and flavor the oil and chicken having a burnt taste. Place the chicken in just one piece at a time and be sure no piece is touching.