Chicken Express, After almost a decade 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 https://Chickene.com/Menu/, making their slogan “our chicken can’t fly, so we deliver.” The delivery business was very successful for getting the news out and product, so in 1990 until 1994 all 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 particularly catering for any occasion or tailgating event.
All the “fresh” (not frozen) chicken items are precisely marinated; dipped in a secret batter mix and cooked to perfection. Giving the customer that hot and juicy flavoring, so unique to Chicken Express! Dine-in or drive-thru a location in your area now, you’ll be at liberty you did! If you are considering opening a Chicken Express, visit our Franchising page to learn more.
Good fried chicken is frequently considered the test of any good home-style cook. Once you read this, you’ll have the capacity to make delicious fried chicken with whatever you have already inside your kitchen cupboards. And you’ll have the ability to practice it without measuring and following recipes! This is greater than a recipe for deep-fried chicken; it’s a theory manual.
There are five basic steps to make fried chicken (and something is optional).
The Chicken – One thing you require, needless to say, is definitely the chicken. Make sure your chicken is as fresh as is possible. Check the expiration date and ensure to wash it well whenever you remove it in the packaging. If you defrost frozen chicken be sure to fry it within 24 hours 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.
You do not have to marinate, but they often add tremendously to the taste of the chicken. You can marinate chicken in any edible liquid and also you don’t need to measure amounts. Ensure that you match the flavor of your marinade using the flavor of your own 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 would like an exotic Indian flavor for your chicken, marinate in a blend of milk and curry powder. If you’re searching for 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 towards the mix.
The Oil – You should 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 important. If the oil isn’t hot enough the coating will fall off your fried chicken and it will appear very greasy. When the oil is too hot, the chicken will burn. Different varieties of oils can be heated to different temperatures so there is no hard and fast rule for the frying temperature. My suggestion is to obtain the oil very hot, but not smoking and test it by dropping in a small ball from the BATTER you will use. Whenever you add your fried chicken, be sure to lower it slowly and gently in to the oil so it doesn’t spatter. If bits of batter break off throughout the frying process eliminate them through the oil once you can; otherwise they will burn and flavor the oil and chicken using a burnt taste. Position the chicken in one piece at any given time and make sure no piece is touching.