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Tom's Fried Chicken in a Basket

Fried chicken with spicy smoky kick - serve it in a basket with coleslaw for a touch of nostalgia.

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Why it works: Chicken and basil are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 1,514 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Serves 4
Cook1 hr

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chicken + basiltop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together1,514 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sage + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together507 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Oregano + basiltop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,390 recipes

    Shared aroma: estragole (anise, licorice).

  4. Oregano + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together166 recipes

    Shared aroma: estragole (anise, licorice).

  5. Basil + marjoramtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together688 recipes

    Shared aroma: terpineol (pine, woody).

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

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (chicken, buttermilk, flour, oregano, sage, basil, marjoram):

  1. Thymebetter flavor fit
  2. Rosemarybetter flavor fit
  3. Parsleybetter flavor fit
  4. White pepperthe original

Fit is the average pairing score against chicken, buttermilk, flour, oregano, sage, basil, marjoram. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).