Chicken Express, After almost a decade 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 one of many https://www.storeholidayhours.org/chicken-express-menu-prices/, 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 all new franchises utilized the dine-in, drive-thru, or “delivery” concept. Now 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.
Each of the “fresh” (not frozen) chicken goods are precisely marinated; dipped in a secret batter mix and cooked perfectly. Giving the client that hot and juicy flavoring, so unique to Chicken Express! Dine-in or drive-thru a location near you now, you’ll be at liberty you did! If you are looking at opening a Chicken Express, visit our Franchising page to find out more.
Good fried chicken is usually considered the test of the good home-style cook. As soon as 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 be able to get it done without measuring and following recipes! This is greater than a recipe for deep-fried chicken; it’s a theory manual.
You will find five basic steps for making fried chicken (and something is optional).
The Chicken – The very first thing you require, needless to say, is definitely the chicken. Make certain your chicken is just as fresh as is possible. Check the expiration date and ensure to wash it well once you remove it from the packaging. In the event you defrost frozen chicken be sure to fry it within twenty four hours of defrosting. Refrigerate chicken until one hour before you are prepared to fry it. Remember: always fry chicken at room temperature. This should help you avoid raw spots in the midst of the chicken and overcooking on the outside.
There is no need to marinate, however they often add tremendously towards the taste of the chicken. You can marinate chicken in virtually any edible liquid and also you don’t need to measure amounts. Be sure to match the taste of your marinade using the flavor of your seasonings (see below, under SEASONINGS). If you wish 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 to 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 creative; you can add wine, honey, vinegar, or just ldwbhv other things you like towards the mix.
The Oil – You should 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 it will emerge very greasy. If 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 your frying temperature. My suggestion is to get the oil very hot, however, not smoking and test it by dropping in a small ball in the BATTER you are going to use. When you add your fried chicken, ensure that you lower it slowly and gently into the oil so it doesn’t spatter. If items of batter break off during the frying process remove them from the oil as soon as 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.