July 18, 2017

Video: The chemistry of fried chicken

The chemistry of fried chicken (video) — Credit: The American Chemical Society

Battered and deep-fried chicken might be one of the most delicious foods ever. But what makes this summer picnic staple so tasty?

It all comes down to the chemistry of frying.

In the latest Reactions video, learn how the delicate dance of fat at high temperatures leads to a crispy, savory summer snack:

Provided by American Chemical Society

Citation: Video: The chemistry of fried chicken (2017, July 18) retrieved 19 April 2024 from https://phys.org/news/2017-07-video-chemistry-fried-chicken.html

This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.

Explore further

Healthier battered foods thanks to a gift from the sea called 'chitosan'

6 shares

Feedback to editors

Video: The chemistry of fried chicken

European XFEL elicits secrets from an important nanogel

Chemists introduce new copper-catalyzed C-H activation strategy

Scientists discover new way to extract cosmological information from galaxy surveys

Compact quantum light processing: New findings lead to advances in optical quantum computing

Some plant-based steaks and cold cuts are lacking in protein, researchers find

Merging nuclear physics experiments and astronomical observations to advance equation-of-state research

Which countries are more at risk in the global supply chain?

The Italian central Apennines are a source of CO₂, study finds

Dramatic burning of royal remains reveals Maya regime change

Accelerating the discovery of new materials via the ion-exchange method

Relevant PhysicsForums posts

Can you eat the Periodic Table?

New Insight into the Chemistry of Solvents

Separation of KCl from potassium chromium(III) PDTA

Zirconium Versus Zirconium Carbide For Use With Galinstan

Electrolysis: Dark blue oxide from steel?

Identification of HOMO/LUMO in radicals

Healthier battered foods thanks to a gift from the sea called 'chitosan'

3-D micro X-ray images help answer questions about fried foods' internal structure

Olive oil more stable and healthful than seed oils for frying food

Video: The chemistry of olive oil

Food safety greater concern during summer outings

Video: Chemistry life hacks: Food edition

Some plant-based steaks and cold cuts are lacking in protein, researchers find

Scientists develop new machine learning method for modeling chemical reactions

Trio wins Nobel Prize in chemistry for work on quantum dots, used in electronics and medical imaging

Researchers create 3D-printed vegan seafood

Danish masters prepped canvases with leftovers from brewing beer

New ways to measure curls and kinks could make it easier to care for natural hair

Medical Xpress

Tech Xplore

Science X

Video: The chemistry of fried chicken

European XFEL elicits secrets from an important nanogel

Chemists introduce new copper-catalyzed C-H activation strategy

Scientists discover new way to extract cosmological information from galaxy surveys

Compact quantum light processing: New findings lead to advances in optical quantum computing

Some plant-based steaks and cold cuts are lacking in protein, researchers find

Merging nuclear physics experiments and astronomical observations to advance equation-of-state research

Which countries are more at risk in the global supply chain?

The Italian central Apennines are a source of CO₂, study finds

Dramatic burning of royal remains reveals Maya regime change

Accelerating the discovery of new materials via the ion-exchange method

Relevant PhysicsForums posts

Related Stories

Healthier battered foods thanks to a gift from the sea called 'chitosan'

3-D micro X-ray images help answer questions about fried foods' internal structure

Olive oil more stable and healthful than seed oils for frying food

Video: The chemistry of olive oil

Food safety greater concern during summer outings

Video: Chemistry life hacks: Food edition

Recommended for you

Some plant-based steaks and cold cuts are lacking in protein, researchers find

Scientists develop new machine learning method for modeling chemical reactions

Trio wins Nobel Prize in chemistry for work on quantum dots, used in electronics and medical imaging

Researchers create 3D-printed vegan seafood

Danish masters prepped canvases with leftovers from brewing beer

New ways to measure curls and kinks could make it easier to care for natural hair

Newsletter sign up

Donate and enjoy an ad-free experience