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Fried Chicken

A dish of chicken pieces cooked in butter, then finished in the oven and garnished with cress.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Fried Chicken

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and fry

  1. Cut the chicken into pieces as for stewing and dust with salt and pepper.

  2. Melt the butter in a skillet over low heat.

  3. Add the chicken and cook slowly until well done and nicely browned, turning to cook both sides.

  4. Once cooked, remove the chicken to a hot platter.

Finish and serve

  1. Add bits of butter on top of the chicken and place in a 400°F (200°C) oven for a moment.

  2. Garnish with cress and serve.

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. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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, which firms and turns golden as it cooks through.
Butter
Fat that carries heat evenly across the chicken, promoting browning and adding rich flavor.

The step that matters

Cook the chicken slowly over low heat, turning it. Low heat lets thick pieces cook through to the centre before the outside burns. Turning exposes every side to the hot fat, so the browning is even and the chicken is fully cooked.

“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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