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Cold Chicken Fried

A dish of chicken marinated in salt, pepper, butter, lemon, parsley, onion, then coated in flour and fried, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and parsley 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 ↓

Cold Chicken Fried

Ingredients

Directions

Marinate

  1. Place the cold chicken in a deep dish and cover with salt, pepper, melted butter, lemon juice, parsley, and onion.

  2. Let the chicken soak for 3-4 hours, turning occasionally.

Fry and serve

  1. Remove the chicken and sprinkle flour over it.

  2. Fry the chicken until cooked through.

  3. Arrange the chicken on a serving dish and pour gravy sauce around it.

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. Lemon + parsleytop 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. Parsley + oniontop 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

Cold chicken
Forms the main body of the dish, cooked through by frying.
Flour
Coats the chicken so the surface browns and crisps during frying.
Melted butter
Adds fat and richness, helping the chicken brown and taste rounded.
Lemon juice
Adds acidity that brightens the flavour and helps tenderise the chicken during soaking.

The step that matters

Fry the chicken until cooked through. Frying too hot browns the flour coating before the thick joints cook inside, while frying too gently leaves it greasy and soggy. Cooking until the centre is fully done keeps the meat safe and tender.

Swap the onion

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

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

Fit is the average pairing score against chicken, pepper, butter, lemon, parsley, flour, sauce. 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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