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Family and Consumer Sciences Research Journal
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Effect of Coating Type on Yield, Fry Time and Composition of Broiler Parts Prepared in a Household Fryer

Ralph H. Lane

Dept. of Food, Nutrition, and Institution Management, School of Home Economics, the University of Alabama, Tuscaloosa, AL 35487

Sharman W. Jones

Department of Nutrition and Food Science, College of Home Economics, University of Kentucky, Lexington, KY 40506

Mohamed Abdel-Ghany

Department of Consumer Sciences, The University of Alabama, Tuscaloosa, AL 35487

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 tempera ture of 93°C (200°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 pro tein percentages.

Family and Consumer Sciences Research Journal, Vol. 15, No. 3, 184-189 (1987)
DOI: 10.1177/1077727X8701500304
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