Chicken Express, After almost ten 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 the Chicken Express Menu, 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 brand 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.
Each of the “fresh” (not frozen) chicken items are precisely marinated; dipped in a secret batter mix and cooked perfectly. Giving the customer that hot and juicy flavoring, so unique to Chicken Express! Dine-in or drive-thru a location near you now, you’ll be happy you probably did! If you are interested in opening a Chicken Express, visit our Franchising page to learn more.
Good fried chicken is often 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 practice it 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 making fried chicken (and something is optional).
The Chicken – One thing you require, of course, will be the chicken. Ensure your chicken is just as fresh as is possible. Check the expiration date and make sure to wash it well once you take it out from the packaging. Should you defrost frozen chicken be sure to fry it within round the clock of defrosting. Refrigerate chicken until 60 minutes before you are ready 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, but they often add tremendously for the taste in the chicken. You can marinate chicken in almost any edible liquid and also you don’t must measure amounts. Make sure to match the taste of your marinade using the flavor of the 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 wish an exotic Indian flavor in your chicken, marinate in a mixture of milk and curry powder. If you’re searching for Mexican flavor marinate within your favorite salsa, with or without hot chilis. Be imaginative; you can add wine, honey, vinegar, or just ldwbhv anything else you like towards 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. When the oil isn’t hot enough the coating will fall off your fried chicken and this will come out very greasy. Once the oil is just 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 the frying temperature. My suggestion is to buy the oil very hot, but not smoking and test it by dropping in a small ball of the BATTER you may use. When you add your fried chicken, be sure to lower it slowly and gently into the oil so that it doesn’t spatter. If bits of batter break off through the frying process eliminate them from the oil as soon as you can; otherwise they will likely burn and flavor the oil and chicken having a burnt taste. Place the chicken in just one piece at the same time and be sure no piece is touching.