SUPER CHICKEN | Deep Fried Chicken Piccata Recipe | Chef Joshua Weissman
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Cooking tools:
- Kitchen scale
- Stockpot
- Dutch oven
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Skillet
- Saucepan
- Wooden spoon
- Slotted spoon
- Tongs
- Cooling rack
- Paper towel
- Plate
- Refrigerator
- Stove
- Airtight container
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 sprig 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
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