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Chicken, Marinaded

A fried chicken dish marinated in lemon juice, oil, and spices, then coated in batter or egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken, Marinaded

Ingredients

Directions

Prepare

  1. Cut the cold roasted chicken into neat joints.

  2. Season the chicken with coarse sea salt and cayenne pepper.

  3. Strew chopped onion and parsley over the chicken.

Marinate

  1. Soak the chicken in equal parts lemon juice and oil for 1 hour, turning frequently.

Coat and fry

  1. Drain the chicken and dip each piece in light batter or beaten egg whites.

  2. Fry the chicken in hot butter or lard until lightly browned.

  3. Garnish with fried parsley.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Lemon juice
Acid that marinates the chicken, adding tang and helping tenderise the meat.
Oil
Carries fat into the marinade, helping flavours coat the chicken evenly.
Egg whites
Form a light coating that sets when fried, giving a crisp, golden surface.
Butter or lard
Fat for frying that browns the coating and adds rich flavour.

The step that matters

Drain before dipping in batter. Excess marinade left on the chicken can make the batter slide off or fry unevenly. Draining lets the coating stick and brown properly.

Swap the onion

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, parsley, lemon, egg, 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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