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

Hale, K. K.; Goodwin, T. L.

doi:10.3382/ps.0470739

Cited by 28 publications

(10 citation statements)

References 2 publications

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“…The value for yield was considerably higher (102.1 ± 6.3%) than those previously reported of 87.3% (Hale and Goodwin, 1968), 92.5% (Yang and Chen, 1979), 58.6% (Smith and Vail, 1963), and 68.7% (Mostert and Stadelman, 1964). The higher value was a result of the additional coating obtained from two passes through the batter and breading system instead of one pass normally employed.…”

Section: Resultscontrasting

confidence: 54%

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The Effect of Fryer Temperature and Raw Weight on Yield and Composition of Deep-Fat Fried Chicken Thighs

et al. 1982

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Raw, breaded chicken thighs were deep-fat fried at temperatures of 163, 177, and 191 C to an internal end-point temperature of 93 C. Breaded weight, fried weight, and cooking loss were linear functions (P<.001) of raw weight. A linear relationship existed between percent moisture of fried thigh pieces and raw weight (P<.01), frying temperature (P<.05), and the interaction of raw weight and frying temperature (P<.05). Less moisture loss occurred at 163 C than at the two higher frying temperatures (P<.05). Percent crude fat and percent crude protein did not vary (P>.05) with frying temperature or raw weight. Although moisture varied with frying temperature, percent yield did not (P>,05), probably as a result of the inherent imprecision associated with breading/frying procedures; i.e., breading fall-off before, during, and after frying. (

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Section: Resultscontrasting

confidence: 54%

“…Moisture content and fat absorption, however, followed the same order obtained by Smith and Vail (1963). Hale and Goodwin (1968) reported yields of 85 to 87% for conventionally breaded, fried chicken parts. Recently Yang and Chen (1979) obtained yields of 87 to 99% for various broiler parts which were deep-fat fried.…”

Section: Introductionmentioning

confidence: 96%

The Effect of Fryer Temperature and Raw Weight on Yield and Composition of Deep-Fat Fried Chicken Thighs

et al. 1982

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“…Both groups of drumsticks were at room temperature when battered and breaded. Hale and Goodwin (1968) found that the breaded yield of poultry parts cooled to 2C (rather than 24C) before dredging was significantly higher after microwave and retort precooking. However, the deep-fat-fried parts showed a lower breaded yield when coated at lower temperatures.…”

Section: Introductionmentioning

confidence: 93%

EFFECT OF WEIGHT, TEMPERATURE AND SKINNING OF BROILER DRUMSTICKS ON BATTER AND BREADING ADHESION¹

Proctor

Cunningham

1984

Journal of Food Quality

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The relationship of the original weight of a broiler drumstick to % coating pickup, % cooking loss, % crumb loss, and % overall yield was studied. No significant correlation was found between size and % coating pickup, but there were significant correlations between the other variables. Correlation between original weight of a broiler drumstick and cooking loss was highly significant (P = .0001), and the regression equation y = 32.58 -0.1081~ was calculated. Similiarly, the relation between % crumb loss and original weight of a drumstick was highly significant (P = .0001) and the regression equation y = -0.2196 -k 0.0207~ was calculated. The % overall yield also was dependent upon original weight (P= .0003). The regression equation y = 72.97The effct of temperature of broiler drumsticks prior to batter and breading, on % coating pickup, % cooking loss, % crumb loss, and % overall yield was studied. The % coating pickup of drumsticks coated at room temperature (23C) was not significantly different (P<0.05) from those coated at refrigerator temperatures (4C), with means of 5.34%, and 5.05%, respectively. Those drumsticks coated at llOC had a lower % coating pickup, possibly due to a drier skin surface and those coated at -15.5C had the least coating pickup. Poultry parts frozen before being coated had the highest cooking loss and those coated at 23C and 4C had significantly lower % cooking losses of 24.52% and24.55%, respectively. The % crumb loss of broiler parts coated at 4C, 23C, and -15.5C of 1.72%, 1.52%, and 1.50% was significantly higher than drumsticks coated at llOC with 1.13% crumb loss, but the drumsticks coated frozen had very little coating pickup in the first place. The % overall yield of drumsticks coated at 23C (79.30%), and 4C (78.78%) was significantly higher than those coated at llOC (76.40%), and those had a significantly higher yield than drumsticks coated at -15.5C.The same variables used to study size and temperature effects were used to study differences in broiler drumsticks with and without skin, at 4C. Broiler drumsticks coated without skin had significantly increased coating pickup and decreased crumb loss over drumsticks with the skin intact. Cooking losses were significantly lower for drumsticks coated with the skin on, but the 5% overall yields of 7Z97% for those without skin, and 78.78% for those with skin were not significantly different.

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“…Shear values were higher for both the breast and thigh meat when the broiler halves were fried without precooking. Hale and Goodwin (1968) cooked breaded chicken parts using three methods: conventional deep fat frying, microwave cooking followed by deep fat frying, and retort steaming followed by deep fat frying. No difference in final yield was noted, although the nonprecooked parts had a significantly higher breaded yield than the precooked parts.…”

Section: Introductionmentioning

confidence: 99%

A Pilot Plant Study of the Effect of Four Cooking Methods on Acceptability and Yields of Prebrowned Battered and Breaded Broiler Parts

Baker

Scott-Kline

Hutchison³

et al. 1986

Poultry Science

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Phosphated broiler breasts, thighs, drums, and wings were dusted, battered, and breaded, then cooked by three methods including full frying (FF), short, deep fat frying, steaming followed by short, deep fat frying (FSF), and short, deep fat frying followed by oven-cooking (FOC). For the fourth method, the parts were cooked in water followed by dusting, battering, breading, and short, deep fat frying (WC). Industrial pilot plant equipment was used. Pickup of batter and breading and yields for the separate parts at each step were determined. Evaluation of frozen, reheated parts included taste paneling and determination of shear values. Moisture and fat analyses were performed on samples after the first cooking.Final average yield (final weight/raw weight) for combined parts was highest for pieces cooked by FSF, followed by FOC in both experiments. Sensory scores for texture, tenderness, juiciness, flavor, and overall acceptability of meat were generally optimum for parts cooked by all methods. Forces required to shear meat were lowest for FSF breasts and thighs and highest for WC breasts and FF and WC thighs. Moisture contents of breaded breasts and thighs cooked by FSF and WC methods were higher than those of parts cooked by FF and FOC.

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

Cited by 28 publications

References 2 publications

The Effect of Fryer Temperature and Raw Weight on Yield and Composition of Deep-Fat Fried Chicken Thighs

The Effect of Fryer Temperature and Raw Weight on Yield and Composition of Deep-Fat Fried Chicken Thighs

EFFECT OF WEIGHT, TEMPERATURE AND SKINNING OF BROILER DRUMSTICKS ON BATTER AND BREADING ADHESION¹

A Pilot Plant Study of the Effect of Four Cooking Methods on Acceptability and Yields of Prebrowned Battered and Breaded Broiler Parts

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

Cited by 28 publications

References 2 publications

The Effect of Fryer Temperature and Raw Weight on Yield and Composition of Deep-Fat Fried Chicken Thighs

The Effect of Fryer Temperature and Raw Weight on Yield and Composition of Deep-Fat Fried Chicken Thighs

EFFECT OF WEIGHT, TEMPERATURE AND SKINNING OF BROILER DRUMSTICKS ON BATTER AND BREADING ADHESION1

A Pilot Plant Study of the Effect of Four Cooking Methods on Acceptability and Yields of Prebrowned Battered and Breaded Broiler Parts

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EFFECT OF WEIGHT, TEMPERATURE AND SKINNING OF BROILER DRUMSTICKS ON BATTER AND BREADING ADHESION¹