Skip to main content
Main

Fried Chicken with Rice

A dish of fried chicken pieces served over cooked rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Fried Chicken with Rice

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Season the chicken pieces with salt and pepper.

  2. Heat oil in a large skillet over medium heat.

Cook and serve

  1. Fry the chicken pieces until golden brown and cooked through, about 15-20 minutes.

  2. Serve the fried chicken over cooked rice.

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. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chicken
Provides the main protein; frying cooks it through while the outside browns and crisps.
Cooked rice
Serves as the base that soaks up juices from the fried chicken.
Oil
Conducts heat evenly around the chicken so the surface browns and cooks through.

The step that matters

Frying the chicken until cooked through. Golden color does not guarantee the thickest pieces are fully cooked. Oil heat that is too high can brown the outside before the inside reaches safe doneness, while low heat leaves the coating greasy and pale. Checking the internal temperature of the thickest piece is the reliable way to confirm doneness.

“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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesRice FrittersRice Fritters84 recipes