YIELDS OF DEEP‐FAT FRIED CHICKEN PARTS AS AFFECTED BY PREPARATION, FRYING CONDITIONS AND SHORTENING

Abstract

ABSTRACT Eight‐piece‐cut broiler parts from 2–2.5 lb carcasses were obtained from a processing plant. Parts were either battered and breaded or flour predusted, battered and floured again before being fried in a deep‐fat fryer. At the doneness point, the cooking yields of fried chicken decreased with an increase in frying temperature. Overcooking, reduced the yields. Wing parts had higher cooking yields than thigh, breast, and drumsticks. Fried chicken prepared with the flour predust‐batter flour method had higher yields than that prepared with the batter‐breading method. A slightly higher yield was observed for parts fried in solid shortening than for those fried in liquid shortening. Under the same holding temperature, the weight loss of fried chicken parts, held under heat lamps, was greater than those held in an electric oven.