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 Chicken Express, 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 of the “fresh” (not frozen) chicken products 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 considering 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. When you read this, you’ll be able to make delicious fried chicken with whatever you have already within your kitchen cupboards. And you’ll be able to do it without measuring and following recipes! This can be more 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 – The first thing you need, of course, is definitely the chicken. Ensure your chicken is as fresh as you can. Check the expiration date and be sure to wash it well when you remove it of the packaging. In the event you defrost frozen chicken make sure you fry it within round the clock 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 middle of the chicken and overcooking on the outside.
You do not have to marinate, nevertheless they often add tremendously for the taste from the chicken. You can marinate chicken in virtually any edible liquid and also you don’t have to measure amounts. Make sure to match the flavor of your 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 want an Asian flavor, marinate in teriyaki or soy sauce. If you wish an exotic Indian flavor in your chicken, marinate in a combination of milk and curry powder. If you’re trying to find Mexican flavor marinate inside your favorite salsa, with or without hot chilis. Be creative; you can add wine, honey, vinegar, or just ldwbhv other things you like to 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 vital. Once the oil isn’t hot enough the coating will fall off your fried chicken and will also emerge very greasy. When the oil is simply too hot, the chicken will burn. Different types of oils can be heated to several temperatures so there is absolutely no hard and fast rule for the frying temperature. My suggestion is to buy the oil very hot, however, not smoking and test it by dropping in a small ball from the BATTER you will use. Whenever 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 eliminate them through the oil once you can; otherwise they are going to burn and flavor the oil and chicken having a burnt taste. Position the chicken in just one piece at any given time and make sure no piece is touching.