Breaded Fried Chicken: Effects of Precooking, Batter Composition, and Temperature of Parts before Breading

Abstract

INTEREST in different cooking methods for chicken has increased in recent years. Carlin et al. (1959) found that pre-cooked parts from frozen chicken averaged 20 to 26 percent loss from the raw state to the ready-to-eat product; whereas, non-precooked controls averaged 16 percent losses. Mickelberry and Stadelman (1962) observed lower cooking losses were obtained when chicken was partially cooked with steam and finished by deep-fat frying as compared with other methods involving deep-fat frying. Contradictory results were reported by Smith and Vail (1963). These authors reported no significant differences in yield due to cooking methods of skillet-frying, deep-fat frying, and oven frying. Skin from deep-fat fried chicken was found to contain 40 percent fat as compared to 31 percent and 33 percent for oven-fried and skillet-fried, respectively (Smith and Vail, 1962). Mostert and Stadelman (1964) reported that breading increased fat absorption when cooked by methods where fat was used. Pressure . . .