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The crispiness is an important parameter of battered chicken meat products and could beimproved by adding leavening agents such as baking powder and dried yeast. This workwas aimed to study the effect of different leavening agents added on the qualitycharacteristics of battered chicken meat. Chicken breast meat strips were dipped intobatters using different type of leavening agent; control (without a leavening agent); 4%baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). Thebatter was kept in room temperature (RT) and cold temperature (CT) for one hour aftercoating. Moisture content, fat content, the viscosity of batter formulation, color, textureand sensory of fried battered chicken meat strips were evaluated. Moisture contents ofRT3 and CT3 were significantly higher compared to other treatments while the fat contentand viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in thelightest color. Compared to control samples, the addition of baking powder and yeastincreased crispiness (fracturability and hardness) which was higher when used incombination than alone. Sensory evaluation of quality attributes showed crispiness andoverall acceptability for RT3 and CT3 were among the highest. From the experiment,formulation 3 displayed the best effect of the leavening agents (a combination of bakingpowder and dried yeast) in batter system which produced lower fat, high moisture content,and crispier deep-fried chicken breast meat.

Effects of leavening agents in batter system on quality of deep-fried chicken breast meat