Chicken Star - Chicken Star art-cafe (2025)

FAQs

What is the secret to tender fried chicken? ›

Dry brine the chicken for juiciness.

This salting step is critical for moist, flavorful chicken, as it gives the chicken direct contact with the salt. This helps to tenderize it, but also infuses it with flavor.

All of our food is cooked in accordance with stringent food safety standards. We check the temperatures of our products regularly to ensure they are fully cooked and keep records of all these checks. Enjoy our finger lickin' food!

Restaurants often achieve juicy and tender fried chicken with a crispy exterior through a combination of techniques such as marinating the chicken in buttermilk or brine, using a seasoned flour or breading mixture, and deep-frying at the right temperature.

If your oil temp is too high, your fried chicken will be scorched on the outside with meat that is undercooked. If the oil is too cool, your chicken will be greasy and will lack the golden-brown crispy exterior you want.

Our chicken is freshly prepared daily in our restaurants, NEVER frozen. We believe the best food takes time, all our chicken is marinaded for 12 hours in our signature blend of Louisiana herbs & spices and then hand-breaded and hand-battered to create that famous Popeyes Shatter-Crunch.

Seasoned French Fries Potatoes, Canola oil, Modified corn starch, Rice flour, Salt, Tapioca dextrin, Wheat flour, Sodium phosphate, Baking soda, Guar gum, Xanthan gum, Dextrose. Cooked in: Canola oil (Dimethylpolysiloxane (Antifoaming agent), TBHQ).

Made with quality ingredients

A boneless breast of chicken seasoned to perfection, freshly breaded, pressure cooked in 100% refined peanut oil and served on a toasted, buttery bun with dill pickle chips.

Colonel Sander's “7-10-7” unique breading technique:

Chicken pieces are 'rolled' 7 times in a basket after being cleaned and rinsed, to remove any excess moisture. The chicken pieces are tossed in the breading flour 10 times, using a 'scoop and lift' motion.

Louisville, Kentucky, U.S. KFC was founded by Colonel Harland Sanders (1890–1980), an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky, during the Great Depression.

KFC uses raw on-the-bone chicken thighs, drumsticks and wings, as well as rib and keel pieces in its buckets (although these are harder to come by in the supermarket). KFC fries up 2,000 pieces of chicken per restaurant every day but you'll probably only need about four to six pieces per person.

Is Chick-fil-A chicken real or processed? ›

Selective about the chicken we serve

Because chicken is at the center of our menu, we serve only real breast meat with no fillers, artificial preservatives, or steroids. Like other chicken in the United States, ours contains no added hormones.

But don't just take it from me — this is the (not-so-secret) secret that's fueled the love affair so many people have with Chick-fil-A. It's the pickle brine!

Many of our menu items are hand-prepared daily, right in our restaurant kitchens. For example, the chicken breast we use to make our sandwiches, strips and nuggets is breaded by hand; it never comes to us as a pre-breaded nugget that needs to be reheated.

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

Pounding the chicken is one of the greatest do-it-yourself ways to tenderize chicken before cooking. This is because the pounding breaks the fibers in the chicken, allowing for faster cooking. Ensure you cover or wrap the chicken in plastic wrap or a sealable bag.

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.