Effect of coating type on yield, fry time and composition of broiler parts prepared in a household fryer

Extract: Like parts from each of eight broilers were coated by either dredging in flour (home preparation) or breaded by a commercial procedure. The coated parts of each broiler were then fried in a household deep-fat fryer to an internal temperature of 93 degrees C (200 degrees F). Fry time, yield, and composition were compared for like parts coated by the two methods. Generally, fry time was longer for pieces breaded by the commercial procedure. Breaded breasts and thighs produced greater yield than the floured parts. Moisture and protein percentages were lower for all breaded parts and fat percentage was higher for breaded wings and drumsticks. These data suggest that, generally, commercial coatings with increased coating weight extend fry time, increase fat absorption, and decrease moisture and protein percentages.(author)