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Fried Chicken

A fried chicken dish with a buttery gravy served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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

  1. Wash and cut up the chicken, then wipe it dry.

  2. Season the chicken with salt and pepper.

  3. Dredge each piece in flour or dip in beaten egg and then in cracker crumbs.

Fry and make the gravy

  1. In a frying pan, heat the butter and lard until boiling hot.

  2. Add the chicken and fry until brown on both sides.

  3. Remove the chicken, drain, and keep warm in a covered dish.

  4. In the remaining gravy, stir in the flour and make it smooth.

  5. Add the cream or milk, season with salt and pepper, and bring to a boil.

Serve

  1. Pour the gravy over the chicken and serve hot.

  2. For older chicken, simmer in water until tender, then follow the same frying steps.

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

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

Young chicken
Provides the meat that is fried until browned and tender.
Flour
Forms a dry coating that browns during frying and thickens the gravy.
Eggs
Act as a binder so the cracker crumbs stick to the chicken.
Cracker crumbs
Form a crisp, browned outer crust when fried.
Butter
Adds fat and flavour to the frying medium and the gravy.
Cream or milk
Adds liquid and richness so the gravy becomes smooth and creamy.

The step that matters

Fry until brown on both sides. Frying at a steady, very hot fat temperature browns and crisps the coating. If the fat is too cool, the coating absorbs grease and turns soggy; if too hot, it burns before the chicken cooks through.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (chicken, pepper, flour, egg, butter, cream):

  1. Nutmegfits about as well
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Turmericfits about as well

Fit is the average pairing score against chicken, pepper, flour, egg, butter, cream. 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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