Chicken frying process
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United States of America Patent
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-
Nov 16, 1993
Issued Date -
N/A
app pub date -
Mar 2, 1992
filing date -
Nov 8, 1990
priority date (Note) -
Expired
status (Latency Note)
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Abstract
Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are then applied to the seared chicken parts and the coated chicken parts are fried in oil to set the coating with minimal oil absorption. Then the seared, coated and fried chicken parts are oven cooked until fully cooked and fat is removed from the chicken parts during the oven cooking step. The resulting product has been found to have no more than about 230 calories, 80 milligrams of cholesterol, and 10 grams of fat per 3.5 ounce portion.
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