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 ↓
Fried Chicken
Ingredients
Directions
Prepare the chicken
Kill the chicken the same day it is fried.
Cut off the wings and legs. Cut the breast and back in half.
Wash the chicken well and soak in weak saltwater for at least 30 minutes to extract the blood.
Drain and dry the chicken with a clean towel half an hour before cooking.
Sprinkle a little salt over the chicken, then coat each piece thickly with flour on both sides.
Fry and serve
Heat hot lard in a frying pan and carefully add each piece of chicken, including the liver and gizzard.
Cover and fry until golden amber, then turn each piece over and cover again, ensuring the chicken is cooked through but not scorched.
Remove the chicken and place it in a hot dish near the fire.
In the frying pan, add milk, butter, salt, and pepper to the drippings, let it boil, and pour over the chicken without covering it.
Garnish with chopped parsley and serve.
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.
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Pepper + parsleytop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + parsleytop 12% of all pairsSmell alikemoderateCooked together16,675 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Chicken + milktop 13% of all pairsSmell alikemoderateCooked together4,389 recipes
Shared aroma: 1-hexanal (fruit).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms a thick coating that browns and crisps during frying.
- Lard
- Fat that conducts heat for frying and gives the crust its richness.
- Milk
- Combined with butter and drippings to make a sauce poured over the chicken.
- Butter
- Adds fat and richness to the milk and drippings sauce.
The step that matters
Fry and turn the chicken covered. Frying in hot fat browns the flour coating, while covering traps steam to cook the pieces through. Too much heat scorches the coating before the meat is cooked inside.
Swap the parsley
How well each one fits the dish's main ingredients (chicken, flour, pepper, milk, butter):
- Cinnamonfits about as well
- Thymefits about as well
- Nutmegfits about as well
- Parsleythe original
Fit is the average pairing score against chicken, flour, pepper, milk, butter. 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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