Each chicken nugget was considered as
an individual sample and three samples were fried simultaneously
in every frying run. The chicken nuggets were separately placed in
frying baskets and fried. After frying, samples were allowed to drain
for a short time before being blotted gently with dry tissue paper to
remove excess oil on the surface (Ateba & Mittal, 1994; Debnath,
Bhat, & Rastogi, 2003). The coating and core portions of the chicken
nuggets were carefully separated by hands before further analysis.