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Prairie Chicken or Partridge Pried

A fried chicken dish with a thickened milk or cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Prairie Chicken or Partridge Pried

Ingredients

Directions

Prepare the chicken

  1. Sprinkle the cut chicken with flour.

  2. Let the chicken stand in a cool place.

  3. Roll the chicken in flour or beaten egg.

  4. Coat the chicken with cracker crumbs.

Fry the chicken

  1. Heat the fat in a large skillet.

  2. Place the chicken in the hot fat.

  3. Cover the pan.

  4. Cook the chicken slowly for 30 to 45 minutes.

  5. Brown the chicken on one side.

  6. Turn the chicken over.

  7. Remove the cover.

  8. Brown the chicken on the other side.

  9. Transfer the cooked chicken to a hot platter.

Make the sauce and serve

  1. Shake flour into the fat until it bubbles.

  2. Pour the milk or cream into the fat.

  3. Add salt to the sauce.

  4. Stir the sauce until thickened.

  5. Pour the sauce around the chicken.

  6. Serve the dish.

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 + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Chicken
Forms the main dish; slow covered cooking keeps the meat tender while the outside browns.
Flour
Dry coating that helps the chicken brown, and thickens the sauce when it cooks in the fat.
Fat
Conducts heat for frying and browns the coated chicken, adding rich flavor.
Milk or thin cream
Liquid that, combined with the flour-thickened fat, forms a creamy sauce.
Cracker crumbs
Crisp outer coating that adds browning and crunch to the chicken.

The step that matters

Cook the chicken slowly while covered. Low, covered heat cooks the thick pieces through before the outside burns; uncovering too early or rushing the heat can leave the inside underdone or the coating scorched.

“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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