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Breaded Chicken

A whole chicken coated in butter and bread crumbs, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Breaded Chicken

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Breaded Chicken

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the chicken

  1. Preheat the oven to 400°F (200°C).

  2. Split the chicken down the back and singe the split.

  3. Wipe it clean.

  4. Leave the tips on the wings, then turn the wings back and skewer them in place.

  5. Fasten the neck under the body.

  6. Press the chicken flat, then press the legs back against the body and skewer the legs in this position.

Season and roast

  1. Season the chicken with salt and pepper.

  2. Rub butter over the breast and legs and sprinkle bread crumbs on top.

  3. Place the chicken in a dripping pan.

  4. Cook the chicken for 45 minutes, reducing the heat after the first 15 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Young roasting chicken
Forms the main body of the dish, cooking to tender meat under the crumb coating.
Butter
Adds moisture and richness to the skin and helps the crumbs brown.
Dried bread crumbs
Form a crisp, golden coating on the top of the chicken as it roasts.

The step that matters

Reducing the heat after 15 minutes. Starting hot browns the crumbs and skin quickly, and lowering the heat afterward lets the thick parts cook through without scorching the coating.

“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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