Chicken cutting process

A method of making a cooked meat product which comprises:

• portioning meat to a selected dimension and thickness to form a raw meat product that includes a center portion that connects at least one upper portion and at least two lower portions that are not joined, with the raw meat product corresponding to a desired serving size;
• placing a plurality of spaced cuts through the thickness of the upper and lower portions extending from the center portion of the raw meat product to its periphery to form a plurality of extensions;
• applying to the raw product a coating material comprising flour to form a coated raw product;
• and
• cooking the coated raw product to form a cooked meat product having a plurality of cooked strips corresponding to the extensions.

A method of making a cooked meat product which comprises:

• portioning meat to a selected dimension and thickness to form a raw product which has upper, center and lower portions and which corresponds to a desired serving size;
• placing a plurality of spaced cuts through the thickness of one of the lower or upper portions of the raw meat product extending from a center portion of the raw meat product to its upper or lower end to form a plurality of extensions;
• applying to the raw product a coating material comprising flour to form a coated raw product;
• and
• cooking the coated raw product to form a cooked meat product having a plurality of cooked strips corresponding to the extensions only in the lower or upper portion.