Southern Fried Chicken Piccata Recipes

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

QUICK CHICKEN PICCATA

Steps:

• Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
• Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
• Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
• Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
• Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
• Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
• Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

SOUTHERN LIVING'S CHICKEN PICCATA/ PICCATA CHICKEN BREASTS

Steps:

• Combine egg and one tbsp lemon juice. Dip chicken in egg mixture.
• Combine flour and next three ingredients in a zip-top freezer bag. Add chicken; seal bag and shake to coat.
• Melt butter in a large, non-stick skillet over medium-high heat. Add chicken; cook approximately five minutes on each side or until done. Remove from pan, cover with aluminum foil to keep warm.
• Combine 1/2 cup hot water, bouillon, and two tbsp lemon juice, stirring until bouillon dissolves. Add bouillon mixture to skillet.
• Bring to boil, and cook over high heat for three minutes or until mixture reduces to 1/4 cup. Spoon sauce over chicken. Garnish, if desired.

EASY CHICKEN PICCATA WITH ITALIAN FRIED POTATOES

Steps:

• Wash chicken cutlets and pat dry with paper towels.
• Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together.
• Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
• Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
• When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
• Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
• When chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
• When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
• Clean 4 large russet potatoes.
• Slice potatoes into 16 slices each.
• Place potatoes slices into large bowl and coat with the olive oil.
• Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
• Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
• Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside.