Chicken Skillet-Fried or Roasted With and Without an Edible Coating

PALATABILITY and yield of cooked poultry are affected by a number of factors such as application of batter or breading, cooking method and end cooking temperature as noted by Mostert and Stadelman (1964), Hanson and Fletcher (1963), Mickelberry and Stadelman (1962), Goertz et al. (1960), Hoke et al. (1968) and Hoke and Kleve (1966). However, the use of coatings or films to prevent losses has received limited investigation. The effectiveness of an acetylated monoglyceride coating to prevent evaporative losses during storage has been investigated by Zabik and Dawson (1963), Dawson et al. (1962) and Woodmansee and Abbott (1958). Hale and Goodwin (1968) deepfat fried chicken pieces dredged in batter containing hydroxypropyl methyl cellulose or egg white and reported no significant differences existed in sensory evaluations of poultry cooked with the two batter formulations. In their study on methods of cooking frozen stuffed turkeys, Esselsen et al. (1956) reported that covering…