Studies on the Marinating of Chicken Parts for Deep-Fat Frying

ABSTRACT

Eight-piece-cut broiler parts were either still-marinated or marinated in a hexagonal shaped drum rotated at 31.5 rpm. The marinated parts were coated and deep-fat fried at 168°C for 12 minutes. The marinating process increased frying yields of fried parts. Although the longer rotary-marinating time resulted in higher marinade absorption as compared to the still-marinated ones, the frying yields were about the same. The variance of marinade penetration between part types was smaller for those still-marinated than for those rotary-marinated. Except for the drumsticks, marinade penetration from 4 hrs. of still-marinating can be accomplished by rotary-marinating the parts for 10 min.