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Breaded Chicken

Breaded chicken pieces baked with butter, cream, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Breaded Chicken

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Breaded Chicken

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the young chickens into pieces as for fricassee.

  2. Dip each piece in beaten egg, then in grated bread crumbs or rolled crackers.

  3. Season with pepper, coarse sea salt, and minced parsley.

Bake

  1. Place in a baking pan and top each piece with a lump of butter.

  2. Add ½ cup of hot water and bake at 300°F (150°C), basting often.

  3. Once cooked, transfer to a warm platter.

Make the sauce and serve

  1. Pour 1 cup of cream or rich milk and 1 cup of bread crumbs into the pan.

  2. Stir well until cooked, then pour over the chicken.

  3. Serve while hot.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Young chickens
Provide the meat that is cooked through by slow baking in the pan.
Beaten egg
Binds the breading so the crumbs adhere to each piece of chicken.
Grated bread crumbs
Form a crisp coating that browns in the oven around the chicken.
Butter
Adds fat that enriches flavor and helps the coating brown.
Cream or rich milk
Adds fat and richness to the pan sauce that finishes the dish.

The step that matters

Basting often during baking. Regular basting moistens the chicken and coating with the pan liquid, helping the meat stay juicy while the crumbs brown.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, egg, bread, pepper, butter, cream):

  1. Nutmegfits about as well
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Garlicfits about as well

Fit is the average pairing score against chicken, egg, bread, pepper, butter, cream. 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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