Skip to main content
Main

Fried Chicken

A fried chicken dish with lemon, olive oil, breadcrumbs, and a mushroom sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

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 ↓

Fried Chicken

Ingredients

Directions

Prepare the chicken

  1. Soak the cut-up fowl in a mixture of lemon juice, olive oil, and seasoning for 3 hours.

  2. Drain each piece, dip in beaten egg, then in breadcrumbs.

Fry and make the sauce

  1. Fry the pieces until brown.

  2. For the sauce, cook milk and white stock with mushrooms and egg yolk.

  3. Add lemon juice and chopped parsley before serving the sauce around the chicken.

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. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Olive + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together4,571 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  4. Lemon + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 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

Fowl
Provides the meat that is tenderized by the lemon juice and oil soak.
Lemon juice
Acidity in the soak helps tenderize the meat and brightens the sauce.
Olive oil
Adds fat to the soak, carrying flavor and helping the meat stay moist.
Beaten egg
Acts as a glue so the breadcrumbs stick and form a crisp coating.
Breadcrumbs
Form the crisp, browned coating when the pieces are fried.
Milk
Forms the base of the sauce, giving it a smooth, creamy body.

The step that matters

Frying the breaded pieces until brown. Frying at a steady heat browns the breadcrumb coating and cooks the meat through; too hot a pan browns the outside before the inside is cooked.

Swap the parsley

How well each one fits the dish's main ingredients (lemon, olive, egg, milk, mushroom):

  1. Thymefits about as well
  2. Parsleythe original
  3. Rosemaryfits about as well
  4. Marjoramfits less well

Fit is the average pairing score against lemon, olive, egg, milk, mushroom. 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.

More fried chicken recipes

with Tomato Sauce 6Italian 6Oven 6with Cream Gravy 5Virginia 5Marinated 4 See all 214 →

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes