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Crispy Lemon Chicken Piccata 🍗🍋 #shorts #asmr #cookingasmr

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Crispy lemon Chicken Piccata
INGREDIENTS:
Fried chicken:
- chicken leg quarter/thigh fillet
- lemon pepper seasoning
- Plain flour
- (wet batter) flour/egg/seasoning/water mix
- Seasoned flour
*for the spices I just used italian seasoning or you can use garlic powder/paprika/onion powder
Sauce:
- 4 tbsp Olive Oil
- 1 onion, chopped
- 6 cloves garlic, sliced
- 1 jar Capers in vinegar, drained
- 1 tbsp flour
- 1/2 cup white wine
- 1 cup Reduced beef/chicken stock
- parsley, chopped
- Butter, cubed
- Lemon Juice & Zest
Garlic rice
INSTRUCTIONS:
- make lemon sauce by sautéing onions, garlic and capers in olive oil. Sweat until translucent and add in flour. toast for 1-2 mins.
- Deglaze pan with white wine and add in your chicken/beef stock and lemon juic/zest. Whisk until mixture thickens.
- Turn off the heat and whisk in your cold butter cubes and parsley so that it emulsifies into the sauce. Set aside.
- Season your chicken fillets with lemon pepper on each side. coat in plain flour, wet batter and back into the seasoned flour. Deep fry at 165 for 10-15 mins until crispy.
- Serve chicken on top of garlic rice, pour over sauce, add crispy capers, top with more parsley and enjoy!
INGREDIENTS:
Fried chicken:
- chicken leg quarter/thigh fillet
- lemon pepper seasoning
- Plain flour
- (wet batter) flour/egg/seasoning/water mix
- Seasoned flour
*for the spices I just used italian seasoning or you can use garlic powder/paprika/onion powder
Sauce:
- 4 tbsp Olive Oil
- 1 onion, chopped
- 6 cloves garlic, sliced
- 1 jar Capers in vinegar, drained
- 1 tbsp flour
- 1/2 cup white wine
- 1 cup Reduced beef/chicken stock
- parsley, chopped
- Butter, cubed
- Lemon Juice & Zest
Garlic rice
INSTRUCTIONS:
- make lemon sauce by sautéing onions, garlic and capers in olive oil. Sweat until translucent and add in flour. toast for 1-2 mins.
- Deglaze pan with white wine and add in your chicken/beef stock and lemon juic/zest. Whisk until mixture thickens.
- Turn off the heat and whisk in your cold butter cubes and parsley so that it emulsifies into the sauce. Set aside.
- Season your chicken fillets with lemon pepper on each side. coat in plain flour, wet batter and back into the seasoned flour. Deep fry at 165 for 10-15 mins until crispy.
- Serve chicken on top of garlic rice, pour over sauce, add crispy capers, top with more parsley and enjoy!
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