Breaded raw chicken thighs were deep-fat fried at 163 C (325 F) to specific internal end-point temperatures in the range of 89 to 99 C. A modified triangle test was used by a trained panel to distinguish differences in doneness and preference in internal end-point temperatures. Results indicated that minimum sensory doneness corresponded with an internal thigh temperature of 93 C (200 F) and a fry time of 14.5 min.
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Lane et al. (1980) studied this question.
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