SUPER CHICKEN | Deep Fried Chicken Piccata Recipe | Chef Joshua Weissman

Ingredients

• 1 chicken breast
• 2 quarts (2L) water
• ½ cup (130g) soy sauce
• ⅛ cup (30g) brown sugar
• 30 g kosher salt
• 4 garlic cloves, crushed
• 4 sprigs of thyme
• 2 bay leaves
• 1 lemon, quartered
• 1 sprigs of rosemary
• 1 bunch parsley
• 2 tsp (5g) black peppercorn
• 1 Tbsp (15g) kosher salt
• 1 tsp (3g) fresh cracked black pepper
• 1 tsp (4g) garlic powder
• ½ tsp (2g) onion powder
• 1 tsp (5g) MSG
• 1 cup (120g) all-purpose flour
• 1 cup (240ml) buttermilk
• 2 lemons, juiced and zested
• 2 garlic cloves, thinly sliced
• ½ bunch, parsley, rough chopped
• ¼ cup (60g) white wine
• ¼ cup (60g) unsalted butter, cubed
• 2 Tbsp (15g) capers
• 1 egg yolk
• 2 quarts (2L) vegetable oil