A finite element method model (FEM) was developed to model moisture transfer in chicken drum during deep-fat frying. The muscle, bone, bone marrow and cartilage of chicken drum were discretized in the FEM solution using a total of 386 quadrilateral elements and 432 nones. Experiments were conducted using frying oil temperatures of 120 and 180 degrees C to validate the predictions of the finite element method model. The mass average chicken drum moisture content predicted by the FEM at different times using frying oil temperatures of 120 and 180 degrees C compared favourably with the corresponding experimental data. Better predictions were obtained at the lower frying oil temperatures and shorter frying rimes presumably due to the influence of the interaction between liquid and vapour moisture diffusivities. The finite element simulations reveal a region of rapidly decreasing moisture content near tile surface of chicken drum. This region initiates at the surface enlarges into the interior portion as deep-fat frying progresses.