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Cold Chicken Fried

Cold fried chicken coated in seasoned bread crumbs and served with a spicy gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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

Prepare the chicken

  1. Cut the chicken into quarters and remove the skin.

  2. Rub the chicken with a beaten egg.

  3. Cover the chicken with grated bread seasoned with pepper, salt, lemon peel, and parsley.

Fry and make the gravy

  1. Fry the chicken in butter until golden brown.

  2. In a separate pan, thicken brown gravy with flour and butter.

  3. Add cayenne, lemon pickle, and mushroom ketchup to the gravy.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Egg
Binds the breadcrumb coating so it adheres to the chicken during frying.
Grated bread
Forms a crisp, golden crust around the chicken as it fries.
Butter
Conducts heat for frying and adds richness and browning to the crust.
Flour
Thickens the gravy as it cooks with the butter.
Mushroom ketchup
Adds savoury depth and umami to the gravy.

The step that matters

Fry the chicken until golden brown. Frying over steady heat sets the coating and browns it through the Maillard reaction, while too-hot fat can scorch the crumbs before the chicken cooks through.

“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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