Raw, breaded chicken thighs were fried at three different temperatures (163, 177, and 191 C) to an internal end-point temperature of 93 C. Fry time decreased with increasing fryer temperature (P<.001). A regression equation was established for predicting fry time as a function of average raw thigh weight at each fryer temperature. In the range investigated neither number of pieces nor fryer load affected fry time at 163 C (P>.05).
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Lane et al. (1980) studied this question.
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