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Chicken Fritters

Fried chicken pieces coated in egg white batter, served with fried parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Chicken Fritters

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Fritters

Ingredients

Directions

Prepare the chicken

  1. Cut the cold roast chicken into neat joints.

  2. Soak the chicken in vinegar seasoned with chopped herbs, salt, and pepper for one hour.

  3. Drain and dry the chicken with a cloth.

Fry and serve

  1. Dip the chicken in a batter made with the whipped egg whites.

  2. Fry the chicken in hot melted butter.

  3. Garnish with fried parsley.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

  5. Vinegar + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together6,477 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Egg whites
Whipped to form a light batter that coats the chicken and crisps when fried.
Vinegar
Acidic soak that seasons the chicken and helps tenderise its surface.
Melted butter
Fat for frying that adds richness and promotes golden browning.

The step that matters

Drain and dry the chicken. Surface moisture left after soaking would dilute the batter and steam instead of frying, so the coating may slide off or turn soggy. Patting the pieces dry helps the batter cling and brown well.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, vinegar, pepper, egg, butter):

  1. Tarragonfits about as well
  2. Parsleythe original
  3. Garlicfits about as well
  4. Thymefits about as well

Fit is the average pairing score against chicken, vinegar, pepper, egg, butter. 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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