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

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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.