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Poulet Frit a LA Villeroi [Fried Chicken]

A fried chicken dish with egg and breadcrumb coating, served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper 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 ↓

Poulet Frit a LA Villeroi [Fried Chicken]

Ingredients

Directions

Prepare the chicken

  1. Draw the chicken.

  2. Singe the chicken.

  3. Wipe the chicken clean.

  4. Cut the chicken into small joints.

Coat the chicken

  1. Mix the beaten eggs with melted butter, parsley, pepper, and salt.

  2. Dip each piece of chicken in the egg mixture.

  3. Cover each piece with breadcrumbs.

Fry and serve

  1. Fry the chicken pieces in hot lard or butter until golden brown.

  2. Drain the fried chicken on a cloth.

  3. Arrange the chicken in a pyramid shape.

  4. Garnish with fried parsley.

  5. Serve with tomato sauce.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

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

  4. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

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

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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
Provides the main protein and meaty texture that the coating surrounds.
Eggs
Bind the coating so the breadcrumbs stick to the chicken pieces.
Breadcrumbs
Form a crisp, golden crust when fried in hot fat.
Butter
Adds richness and flavor to the egg coating and promotes browning.

The step that matters

Frying the coated chicken in hot fat. If the fat is not hot enough, the breadcrumb coating absorbs oil and turns greasy before it browns. Hot fat sets the crust quickly, keeping the chicken moist inside while the outside turns golden.

Swap the tomato

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

  1. Capsicumfits better
  2. Shallotfits about as well
  3. Potatofits about as well
  4. Tomatothe original

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