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Fried Chicken a LA Marengo

Fried chicken pieces seasoned with salt and pepper, cooked in butter or oil until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Fried Chicken a LA Marengo

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Clean and prepare the chicken, cutting it into pieces.

  2. Season the chicken with salt and pepper.

Fry and serve

  1. Heat butter or oil in a skillet over medium heat.

  2. Fry the chicken pieces until golden brown and cooked through, about 30-40 minutes.

  3. Serve 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.

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

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

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

    Shared aroma: piperonal (bitter, coconut).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Chicken
Provides the main protein; frying cooks the meat through while the outside browns.
Butter or oil
Conducts heat in the skillet and helps the chicken brown evenly and develop a golden crust.

The step that matters

Fry the chicken until golden brown and cooked through. Frying at a steady medium heat lets the outside brown without burning before the thickest pieces reach a safe internal temperature. Too high a heat scorches the crust while the inside stays underdone.

“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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