Why do precooked forms of breaded chicken that you buy from a store typically have 3-5 times the fat:protein ratio of uncooked breaded chicken from the same store? The ratio is typically 1:1 or higher for the former, but I have seen as low as 1:5 for the latter.
Whatever they're doing that quadruples the fat:protein ratio, it's doing NOTHING for the taste vs. just plain baking the uncooked stuff.
Whatever they're doing that quadruples the fat:protein ratio, it's doing NOTHING for the taste vs. just plain baking the uncooked stuff.
Spray it down with butter or oil so it doesn't dry out while baking it?
Does it mention "how" the cooked version is being cooked?
this is maybe the most relevant:
http://www.telegraph.co.uk/health/children_shealth/3315847/Fancy-some-chicken-with-that-nugget.html
"For Lawrence, the biggest irony is that many people switched from burgers to chicken nuggets in the wake of the BSE crisis, thinking they were getting a healthier meat. "But they're not at all. Manufacturers have tried to change, but nuggets are still inevitably highly processed food. And for what they contain, they are fantastically expensive."
go here, search for "chicken" on the page:
http://www.meatscience.org/pubs/rmcarchv/2007/printables.html
local... related to chickens but not nutrition really
http://www.videosift.com/video/Our-Daily-Bread
you love your nutrition info!
http://blog.videosift.com/jwray/Only-9-grams-of-fat
here's one i have no idea what they're doing to it... but it seems to involve augmenting chicken breast meat:
http://pubs.acs.org/doi/abs/10.1021/jf9700485
http://wouldibuyitagain.wordpress.com/2009/06/25/taco-bell-new-bacon-cheesy-potato-burrito/
there's always some new great way to die (faster) by enjoying forbidden flavor combinations.