Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 2 large boneless, skinless chicken breasts, about 1 1/2 pounds total, sliced into 4 cutlets and pounded to 1/4 inch thick
- Marinade: 1 cup buttermilk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- Breading: 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 cup finely grated Parmesan cheese, 1 teaspoon kosher salt, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper
- For frying: 1 1/2 cups neutral oil, such as canola or vegetable oil
- Piccata sauce: 2 tablespoons olive oil, 1 small shallot, 2 garlic cloves, 1/2 cup dry white wine, 3/4 cup low-sodium chicken broth, 1/4 cup fresh lemon juice, 2 tablespoons capers, 4 tablespoons cold unsalted butter, 2 tablespoons chopped parsley
- For serving: Lemon slices, extra parsley, and flaky salt
Do This
- 1. Slice chicken breasts into 4 cutlets, pound to 1/4 inch thick, and marinate in seasoned buttermilk for 30 minutes.
- 2. Mix the flour, cornstarch, Parmesan, salt, and spices in a shallow dish.
- 3. Dredge each cutlet in the breading, press firmly, rest 10 minutes, then dredge again for extra crunch.
- 4. Fry in 350°F oil for 3 to 4 minutes per side, until deeply golden and the chicken reaches 165°F.
- 5. Make the sauce with shallot, garlic, white wine, broth, lemon juice, capers, and cold butter.
- 6. Spoon the piccata sauce onto plates, place crispy cutlets on top, and finish with parsley, lemon slices, and a few capers.
Why You’ll Love This Recipe
- Ultra-crispy cutlets: A buttermilk dip plus a flour-cornstarch-Parmesan coating gives the chicken a golden fried-chicken crunch.
- Bright, buttery piccata flavor: Lemon juice, capers, white wine, and butter make a glossy sauce that tastes elegant but comes together quickly.
- Weeknight-friendly but special: It feels restaurant-worthy, yet the steps are simple and manageable for home cooks.
- Smart saucing keeps it crisp: The sauce is spooned under and around the chicken so the crust stays beautifully crunchy.
Grocery List
- Produce: 2 lemons, 1 small shallot, 2 garlic cloves, 1 small bunch fresh parsley
- Dairy: 1 cup buttermilk, 1/2 cup finely grated Parmesan cheese, 4 tablespoons unsalted butter
- Meat: 2 large boneless, skinless chicken breasts, about 1 1/2 pounds total
- Pantry: All-purpose flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, paprika, neutral frying oil, olive oil, dry white wine, low-sodium chicken broth, capers, flaky salt
Full Ingredients
For the Chicken and Marinade
- 2 large boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 cup buttermilk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
For the Crispy Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper, optional, for gentle heat
For Frying
- 1 1/2 cups neutral oil, such as canola, vegetable, or peanut oil
- Flaky salt, for finishing
For the Lemon-Caper Butter Sauce
- 2 tablespoons olive oil
- 1 small shallot, finely minced, about 3 tablespoons
- 2 garlic cloves, finely minced
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 3/4 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice, from about 2 lemons
- 2 tablespoons capers, drained
- 4 tablespoons cold unsalted butter, cut into 4 pieces
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
For Serving
- Thin lemon slices or wedges
- Extra chopped parsley
- Extra capers, if desired
- Cooked pasta, mashed potatoes, roasted asparagus, or a simple green salad, optional
Step-by-Step Instructions
Step 1: Slice and pound the chicken
Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally through the center to make 4 thinner cutlets. Place the cutlets between two sheets of parchment paper or plastic wrap and pound them with a meat mallet, rolling pin, or heavy skillet until they are an even 1/4 inch thick.
Even thickness is important because the chicken fries quickly and evenly. If any edges are much thinner than the center, they can overcook before the middle reaches the proper temperature.
Step 2: Marinate in seasoned buttermilk
In a shallow bowl, whisk together the buttermilk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add the chicken cutlets and turn to coat completely. Cover and refrigerate for 30 minutes.
If you have extra time, you can marinate the chicken for up to 4 hours. Do not marinate much longer than that, because the acidity in the buttermilk can begin to soften the surface of the chicken too much.
Step 3: Mix the crispy breading
In a wide shallow dish, whisk together the flour, cornstarch, Parmesan, 1 teaspoon kosher salt, paprika, garlic powder, onion powder, black pepper, and cayenne, if using. Break up any clumps of Parmesan with your fingers so the coating is evenly mixed.
The cornstarch helps create a lighter, crisper crust, while the Parmesan adds savory depth and helps connect the fried chicken texture to the Italian-American piccata flavor.
Step 4: Bread the cutlets
Remove one chicken cutlet from the buttermilk and let the excess drip off for a few seconds. Place it in the breading mixture and press firmly on both sides so the coating adheres well. Transfer to a wire rack set over a baking sheet. Repeat with the remaining cutlets.
Let the breaded chicken rest on the rack for 10 minutes. This short rest hydrates the flour and helps the crust cling during frying. For an extra-craggy fried chicken texture, dredge each cutlet a second time in the flour mixture just before frying, pressing the coating onto any bare spots.
Step 5: Fry until golden and crisp
Pour the neutral oil into a large heavy skillet until it is about 1/4 inch deep. Heat over medium to medium-high heat until the oil reaches 350°F. If you do not have a thermometer, drop in a small pinch of breading; it should sizzle immediately and steadily without burning.
Carefully add 2 cutlets to the hot oil, laying them away from you to prevent splatter. Fry for 3 to 4 minutes per side, until deeply golden brown, crisp, and cooked through. The thickest part of each cutlet should register 165°F on an instant-read thermometer. Transfer to a clean wire rack and lightly sprinkle with flaky salt. Repeat with the remaining 2 cutlets, adjusting the heat as needed to keep the oil between 325°F and 350°F.
Step 6: Start the lemon-caper sauce
Carefully pour off the frying oil into a heatproof bowl or container, leaving behind any browned bits in the pan. Wipe out any overly dark or burnt crumbs, but keep the flavorful golden bits if they are not scorched. Set the skillet over medium heat and add 2 tablespoons olive oil.
Add the minced shallot and cook for 1 to 2 minutes, stirring often, until softened and fragrant. Add the minced garlic and cook for 30 seconds, just until aromatic. Do not let the garlic brown, because browned garlic can make the sauce taste bitter.
Step 7: Reduce the wine, broth, lemon, and capers
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release the browned bits. Simmer for 3 to 4 minutes, until the wine reduces by about half and the sharp alcohol aroma softens.
Add the chicken broth, lemon juice, capers, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer for 5 to 6 minutes, until the sauce is slightly reduced and tastes bright, savory, and balanced. The sauce should still be loose enough to spoon around the chicken.
Step 8: Finish with cold butter and serve
Reduce the heat to low. Add the cold butter, one piece at a time, whisking or swirling the pan after each addition until the sauce turns glossy and lightly thickened. Stir in the chopped parsley. Taste and adjust with more lemon juice, salt, or pepper if needed.
To keep the chicken crisp, spoon a generous layer of sauce onto each plate first, then set the fried chicken cutlets on top. Spoon a little extra sauce around the edges and over just part of the cutlet, leaving plenty of crust exposed. Finish with lemon slices, extra parsley, and a few capers. Serve immediately while the chicken is hot and crunchy.
Pro Tips
- Use a thermometer for the oil: Keep the oil around 350°F for the best crust. Oil that is too cool makes the breading greasy; oil that is too hot browns the outside before the chicken cooks through.
- Do not crowd the pan: Fry only 2 cutlets at a time so the oil temperature stays steady and the crust has room to crisp.
- Rest breaded chicken before frying: A 10-minute rest helps the coating stick and reduces the chance of the crust sliding off in the skillet.
- Keep sauce off most of the crust: Piccata sauce is delicious, but fried chicken stays crispiest when the sauce is served underneath and around the cutlets.
- Use fresh lemon juice: Bottled lemon juice can taste flat or harsh. Fresh lemon gives the sauce its clean, bright piccata flavor.
Variations
- Chicken thigh piccata: Use 1 1/2 pounds boneless, skinless chicken thighs pounded to 1/4 inch thick. Fry to an internal temperature of 175°F for the juiciest texture.
- No-wine version: Replace the 1/2 cup white wine with 1/2 cup additional low-sodium chicken broth plus 1 teaspoon white wine vinegar.
- Extra-herby version: Add 1 tablespoon chopped basil or chives to the finished sauce along with the parsley.
Storage & Make-Ahead
Fried Chicken Piccata is best served right away, when the crust is at its crispiest. Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken on a wire rack set over a baking sheet in a 375°F oven for 10 to 12 minutes, or until hot and crisp. Warm the sauce separately in a small saucepan over low heat, whisking in 1 to 2 teaspoons water or chicken broth if it has thickened too much.
To make ahead, pound the chicken and marinate it for up to 4 hours. You can also mix the dry breading up to 2 days ahead and store it covered at room temperature. For the best texture, bread and fry the chicken just before serving. The sauce can be made up to 1 day ahead, refrigerated, and gently reheated; whisk in the butter after reheating for the glossiest finish.
Nutrition (per serving)
Calories: 690 kcal | Carbs: 34g | Protein: 45g | Fat: 41g | Saturated Fat: 13g | Fiber: 2g | Sugar: 4g | Sodium: 1240mg | Cholesterol: 175mg
