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Poulet Frit. — Fried Chicken

A chicken quartered and marinated in vinegar, stock, spices, then coated in flour and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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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 ↓

Poulet Frit. — Fried Chicken

Ingredients

Directions

Soak and season

  1. Soak the chicken quarters and giblets in warm water for 2–3 hours.

  2. Mix vinegar, stock, salt, pepper, parsley, green onions, and bay leaf in a pot over hot cinders.

Coat and fry

  1. Drain the chicken and dip it in the beaten egg white, then coat with flour.

  2. Fry the chicken until golden brown and serve garnished 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.

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. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Chicken
Provides the main meat, which is cooked through by frying.
Vinegar
Adds acidity to the soaking and seasoning liquid.
Stock
Adds savory liquid flavor to the seasoning mixture.
Egg white
Binds the flour coating to the chicken so it adheres during frying.
Flour
Forms a coating that browns and crisps in the hot oil.

The step that matters

Frying until golden brown. The flour coating browns through browning reactions, but the chicken must also cook through. Thick pieces need enough time in the oil, and frying in batches keeps the oil hot so the coating does not turn greasy.

Swap the onion

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

  1. Capsicumfits better
  2. Shallotfits better
  3. Chivefits better
  4. Onionthe original

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