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Broiled or Fried Chicken

A whole chicken cooked by broiling or frying after seasoning with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Broiled or 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 400°F (200°C) if broiling.

  2. Clean the chicken and pat it dry.

  3. Season the chicken with salt and pepper.

Cook

  1. If frying, heat butter or oil in a skillet over medium heat.

  2. Cook the chicken until golden brown and cooked through, about 30‑40 minutes.

  3. If broiling, place the chicken on a broiler pan and broil until cooked through, about 30‑40 minutes, turning occasionally.

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. Pepper + buttertop 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 opaque as it cooks through.
Butter or oil
Conducts heat in the skillet and helps the chicken brown when frying.
Salt
Seasons the meat and helps it retain moisture during cooking.

The step that matters

Cook until cooked through. Chicken must reach a safe internal temperature throughout. Judging by color alone is unreliable, so check the thickest part with a thermometer rather than relying on golden color or timing.

“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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