Process of preparing a batter-free breaded poultry product and product thereby

摘要

Poultry pieces, preferably chicken, are breaded without forming a batter, by adhering high gluten flour dust to the pieces, hydrating the dust sufficiently to render the dust tacky, and then adhering breading to the hydrated dust. The product exhibits the favorable properties of breaded poultry while avoiding the unfavorable tendency of batters to separate from the underlying piece.