How well a food keeps or develops acceptable properties under frying procedures is its frying properties, a practical summary of batter adhesion, moisture retention, oil uptake and texture. Coated products live or die by these: a batter that sets fast and seals keeps oil out and crunch in. Developers test frying performance across oil types and temperatures, since the same product can turn out crisp or greasy depending on the fry. Good frying properties mean the product survives the fryer the way the specification promises.