Raw, breaded chicken thighs were deep-fat fried at temperatures of 163, 177, and 191 C to an internal end-point temperature of 93 C. Breaded weight, fried weight, and cooking loss were linear functions (P<.001) of raw weight. A linear relationship existed between percent moisture of fried thigh pieces and raw weight (P<.01), frying temperature (P<.05), and the interaction of raw weight and frying temperature (P<.05). Less moisture loss occurred at 163 C than at the two higher frying temperatures (P<.05). Percent crude fat and percent crude protein did not vary (P>.05) with frying temperature or raw weight. Although moisture varied with frying temperature, percent yield did not (P>.05), probably as a result of the inherent imprecision associated with breading/frying procedures; i.e., breading fall-off before, during, and after frying.
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Lane et al. (1982) studied this question.
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