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Breaded Chicken

Breaded chicken prepared by frying and baking with butter, water, cream, and breadcrumbs.

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. Prepare young chickens for frying.

  2. Dip each piece in egg and then in cracker crumbs.

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

Bake

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

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

  3. When done, place on a warm platter.

Make the sauce and serve

  1. In the pan, pour in 1 cup of cream or rich milk and 1 cup of bread crumbs.

  2. Season well, let boil, and pour over the chicken before serving.

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. Butter + breadtop 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 main protein, which cooks through during the slow oven bake.
Egg
Acts as a binder so the cracker crumbs adhere to the chicken pieces.
Cracker crumbs
Form a crisp, golden coating that browns during baking.
Butter
Adds fat and richness, helping the coating brown and flavor the chicken.
Cream or rich milk
Adds richness and body to the sauce made in the pan.
Bread crumbs
Thicken the pan liquid into a sauce as they absorb the liquid.

The step that matters

Dip each piece in egg and then in cracker crumbs. An even, well-pressed coating adheres best when pieces are fully dry and lightly coated with egg. Gaps or thin spots can let the coating fall off or burn during baking.

Swap the parsley

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

  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, pepper, butter, cream, bread. 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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