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Chicken Fritters

A fried batter of milk, flour, eggs, cream, sugar, lemon peel, and shredded chicken.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chicken Fritters

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chicken Fritters

Ingredients

Directions

Make the batter

  1. Combine new milk and enough flour in a stew-pan to achieve a thick consistency.

  2. Beat the eggs together and mix the beaten eggs with the milk mixture.

  3. Add rich cream, stir well, and incorporate powdered sugar, candied lemon peel, and fresh grated lemon peel.

  4. Add the shredded chicken and mix everything together to form a rich paste.

Fry and serve

  1. Roll out the mixture, cut into small fritters, and fry them in boiling lard until golden.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Milk + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Milk and flour 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

Flour
Thickens the milk mixture so it holds together as a firm paste.
Eggs
Bind the mixture and help it set firm when cooked.
Rich cream
Adds moisture and richness, giving a softer, tender interior.
White meat chicken
Provides the main filling and body of the paste.

The step that matters

Frying in boiling lard. The lard must be hot enough to seal the outside quickly. If it is too cool, the fritters absorb grease and turn heavy and soggy instead of golden and crisp.

Swap the lemon

How well each one fits the dish's main ingredients (milk, flour, egg, cream, sugar, meat, chicken):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against milk, flour, egg, cream, sugar, meat, chicken. 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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