Prebrowned Fried Chicken: 1. Evaluation of Cooking Methods

Abstract

Chicken for a prebrowned fried chicken product was soaked in phosphate (Kena) and/or salt for 16 hours, then fried, to evaluate the effect of marination solutions. This was followed by an evaluation of eight cooking methods. These methods included precooking by: steaming, simmering, boiling, all followed by breading, battering and breading then frying to brown; and breading, battering and breading followed by deep fat frying to doneness. Also included were four methods involving steaming after breading and/or battering and breading. The methods were evaluated by taste paneling for tenderness, juiciness, flavor and overall acceptability. Shear press values, total moisture and yields were determined.Marination in 1–3% Kena improved flavor and yield, reduced shear values and increased total moisture when compared to the unsoaked control. Adding salt with the Kena improved flavor as well, after four days of refrigerated storage.Evaluation of the cooking methods indicated that simmering was slightly the best of the precook methods. The most desirable product, on the basis of shear values, total moisture and yields, was made by breading, battering, and breading, frying 20 seconds, steaming until done, then refrying 20 seconds.Taste panel scores showed no significant differences among the methods used, when the crust was removed before evaluation to avoid bias due to differences in seasonings.