Increasing yield and improving quality in fried poultry products. In addition to managing yield through batter viscosity, cooking time and temperature and oil quality, poultry further processors can add edible coatings such as methylcellulose. Fried foods are increasingly popular with consumers. Reasons for their popularity include desirable sensory characteristics such as a soft, juicy interior and a crispy outer crust. However during the frying process, fat content can increase considerably, sometimes even up to 10 times the original weight. Since consumer trends are moving towards healthier and lower-fat products, the food industries are challenged to create new foods with lower fat content while retaining yield and consumer acceptance.