The effects of batter viscosity on breading pickup and cooking losses are reported here. A dry batter mix was blended with water to prepare batters of increasing viscosity. Chicken drumsticks were towel dried, weighed, dipped in batter, dredged in breading, reweighed, then deep fat fried. As batter viscosity increased, the amount of breading picked up increased. Cooking losses were least and breading adhesion best from those drumsticks dipped in batters having a 1:2 water:solids ratio. Poorest adhesion of breading was noted for drumsticks dipped in batters of low viscosity having a 2:1 water:solids ratio.
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Cunningham et al. (1981) studied this question.