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Cold Chicken Fried

Fried chicken coated in seasoned bread served with a cayenne mushroom ketchup gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 batter until golden brown.

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

  3. Add cayenne pepper 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 crumb coating so it adheres to the chicken and forms a crisp crust.
Grated bread
Forms a crumb coating that becomes crisp and golden when fried.
Flour
Thickens the gravy by absorbing liquid and forming a smooth, stable sauce.
Butter
Adds richness and fat to the gravy, carrying flavor and smoothing its texture.
Mushroom ketchup
Adds savory, umami depth to the gravy.

The step that matters

Fry the chicken in batter until golden brown. Oil that is too cool lets the coating soak up grease and turn soggy, while oil that is too hot browns the outside before the meat cooks through. Frying at a steady temperature gives a crisp crust and a fully cooked interior.

“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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