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Southern Chicken Croquettes

A fried dish of shredded cold chicken mixed with suet, herbs, and spices, shaped into croquettes and coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Southern Chicken Croquettes

Ingredients

Directions

Prepare the filling

  1. Remove the flesh from the cold chicken and mince it finely with suet and parsley.

  2. Add sweet marjoram, grated lemon peel, pepper, salt, and nutmeg; mix well.

  3. Pound the mixture to a paste, adding beaten egg yolk gradually to moisten.

Shape and coat

  1. Divide the mixture into equal portions and shape them like pears, using cloves for decoration.

  2. Dip each croquette in beaten egg yolk mixed with water, then coat with fine bread crumbs.

Fry and serve

  1. Fry the croquettes in lard until golden brown.

  2. Fry some parsley in the lard and use it to cover the bottom of a serving dish.

  3. Place the croquettes on top and serve as a side dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Marjoram + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold chicken
Forms the main body of the croquettes, giving them their substance and bulk.
Egg yolk
Moistens the paste so it binds and holds its shape, and helps the coating adhere.
Suet
Adds fat that keeps the minced filling moist and tender.
Fine bread crumbs
Form a crisp outer crust that browns during frying.
Lard
Fat for frying that browns the coating and gives it a rich flavour.

The step that matters

Pound the mixture to a paste while adding egg yolk gradually. Adding the yolk slowly lets the minced chicken and fat absorb moisture evenly. Too much liquid at once makes the mixture soggy and hard to shape, while too little leaves it crumbly and likely to split during frying.

Swap the nutmeg

How well each one fits the dish's main ingredients (chicken, parsley, marjoram, lemon, pepper, egg, flour):

  1. Thymefits better
  2. Tarragonfits better
  3. Sagefits about as well
  4. Nutmegthe original

Fit is the average pairing score against chicken, parsley, marjoram, lemon, pepper, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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