The process of preparing breaded, dinosaur-shaped chicken pieces within a convection-based countertop appliance is examined. This involves utilizing heated, circulating air to achieve a crispy exterior and thoroughly cooked interior of the poultry product.
This method offers advantages over traditional oven baking, including reduced cooking time and decreased energy consumption. The rapid circulation of hot air results in a more evenly cooked product with a desirable texture. Historically, conventional oven methods were the standard for preparing such items, but the introduction of this appliance offers a faster, more efficient alternative.