Skip to main content
Main

Chicken Fritters

Chicken fritters made with boiled or roast chicken, lemon juice, and a batter, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Chicken Fritters

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Fritters

Ingredients

Directions

Prepare

  1. In a bowl, season the chicken pieces with salt, pepper, and lemon juice.

  2. Prepare the batter for fritters, omitting the sugar.

  3. Stir the seasoned chicken into the batter.

Fry and serve

  1. Heat oil in a deep pan until very hot.

  2. Drop spoonfuls of the mixture into the hot oil.

  3. Fry until golden brown, then drain on paper towels.

  4. Serve immediately.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

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

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

    Shared aroma: piperonal (bitter, coconut).

  4. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pepper + sugartop 32% of all pairs
    Smell alikelow
    Cooked together19,401 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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 body of the fritters and provides savory flavor and substance.
Batter
Coats the chicken and sets into a crisp, golden crust when fried.
Lemon juice
Adds acidity that brightens the flavor of the seasoned chicken.

The step that matters

Heating the oil until very hot before frying. Oil that is hot enough sets the batter quickly on contact, creating a crisp crust and limiting oil absorption. If the oil is too cool, the fritters soak up grease, turn heavy, and brown unevenly.

“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 recipesLemon SauceLemon Sauce236 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes