A single continuous process of frying chicken comprising the steps of:
- cutting raw chicken into several serving pieces;
- segregating said serving pieces into groups having the same parts therein;
- preparing a dry formula mix consisting of about 5-20 weight percent salt, about 1-8 weight percent spices and seasonings, about 0.2-4 weight percent baking powder, about 58-93 weight percent flour, about 0.1-5 weight percent egg yolk, and about 0.2-5 weight percent milk solids;
- preparing a batter mix by combining said dry formula mix with water in a weight ratio of about 5 to 8 with said water being between about 70 and about 75.degree. T;
- whipping said batter mix for about five minutes and adjusting the temperature thereof to a range of about 70-75.degree. F to produce a smooth mix which is free of air bubbles and having a viscosity sufficient to completely drain a G4 cup having an orifice of 0.168 inches in 25 seconds based upon a Zahn Viscosimeter, said whipped batter mix being applied to said chicken parts within two hours after preparation of said mix so that the viscosity thereof remains essentially constant;
- immersing said serving pieces into said about 70.degree.-75.degree. F whipped batter mix for approximately 5 to 10 seconds to cover the exterior surface of each serving pieces;
- removing said covered serving pieces from said whipped batter mix;
- removing from said covered serving pieces any whipped batter mix which is in excess of an amount of said mix necessary to cover the exterior of said pieces;
- heating a hydrogenated cooking fluid to a temperature of about 330.degree. F;
- wholly immersing said covered serving pieces into said 330.degree. F cooking fluid for a period of about 61/2 minutes to produce partially cooked pieces without causing said pieces to become saturated;
- removing said pieces from said cooking fluid for about 30 seconds thereby suddenly exposing the exterior portions of said partially cooked chicken to a sudden reduction in temperature whereby the interior portions thereof remain at a temperature only slightly less than 330.degree. F so that interior portions of said pieces do not undergo substantial temperature changes during the entire cooking process while the exterior surface portions thereof do experience a sudden temperature change to become crisp and flaky while said interior portions remain tender and juicy;
- separating said partially cooked pieces from contact with each other while said pieces are removed from said fluid to insure a thorought cooking of each piece;
- reimmersing said pieces in said 330.degree. F cooking fluid for a time sufficient to produce a total cooking time of about 9 to 12 minutes, which time includes the time said partially cooked pieces are removed from said cooking fluid to suddenly reduce the temperature of the exterior portions of said pieces, to complete the cooking of said pieces and produce cooked pieces;
- removing said cooked pieces from said cooking fluid;
- draining any cooking fluid remaining on said cooked pieces from said cooked pieces;
- and
- storing said cooked pieces at a temperature of at least about 120.degree. F.