Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
Bright, elegant piccata vibes on fried chicken — a silky lemon butter cream sauce with fresh dill and parsley gets spooned over the chicken, with sautéed spinach and fresh mozzarella adding creamy, earthy depth. A sharp, herbaceous slaw with capers and lemon zest keeps it fresh and sophisticated.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter[object Object] Wet Batter[object Object] Dry BatterLemon Butter Cream Sauce 3 tbsp unsalted butter2 cloves fresh garlic (minced)2 tbsp fresh lemon juice1/2 tsp lemon zest1/2 cup heavy cream2 tbsp chicken broth1 tbsp fresh dill (minced)1 tbsp fresh parsley (minced)1/4 tsp salt1/8 tsp white pepperSautéed Fresh Spinach 2 cups fresh spinach (packed)1 tbsp unsalted butter1 clove fresh garlic (minced)1/8 tsp saltpinch white pepperLemon Herb Romaine Slaw 1/2 cup shredded romaine lettuce1/4 cup fresh baby spinach (shredded)1 tbsp shaved Parmesan1 tsp fresh dill (chopped)1 tbsp fresh parsley (chopped)1/4 tsp lemon zest[object Object] DressingLemon Dill Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tsp fresh dill (finely minced)1/4 tsp lemon zest1/2 tsp fresh lemon juice1 clove roasted garlic (mashed)to taste pinch of saltToppings & Assembly Lemon Herb Romaine Slaw Lemon Herb Bacon Jam Lemon Dill Goat Cheese Spread (spread on bottom bun) Lemon Butter Cream Sauce (spooned over chicken) Sautéed spinach (layered on chicken) Fresh mozzarella (melted over chicken) Fresh dill Lemon Herb Bacon Jam 4 slices thick-cut bacon (diced)1 shallot shallots (minced)1 tbsp fresh lemon juice1/4 tsp lemon zest1/2 tsp fresh dill (minced)1 tbsp brown sugar1 tbsp white wine vinegar2 tbsp waterDirections 1 Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter. 2 In another bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup potato starch, 1 tsp chicken bouillon powder, 1/2 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp white pepper. Set aside dry batter. 3 Pat 6-8 oz chicken breasts dry with paper towels. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess. 5 Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove chicken and drain on paper towels. 8 Heat 3 tbsp unsalted butter in a saucepan over medium-low heat. 9 Add 2 minced garlic cloves, cook 1 minute. 10 Pour in 2 tbsp fresh lemon juice and 1/2 tsp lemon zest, simmer 1 minute. 11 Add 1/2 cup heavy cream and 2 tbsp chicken broth, bring to gentle simmer. 12 Cook 2 minutes. 13 Remove from heat and stir in 1 tbsp fresh dill (minced) and 1 tbsp fresh parsley (minced). 14 Season with 1/4 tsp salt and 1/8 tsp white pepper. 15 Keep warm and reserve 2 tbsp for slaw dressing. 16 Heat 1 tbsp unsalted butter in a skillet over medium heat. 17 Add 1 minced garlic clove, cook 30 seconds. 18 Add 2 cups packed fresh spinach and cook 2-3 minutes until wilted and moisture evaporated. 19 Season with 1/8 tsp salt and a pinch of white pepper. 20 Set aside. 21 Whisk together 2 tbsp lemon butter cream sauce, 1 tbsp mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, and a pinch of salt for the dressing. 22 In a bowl, combine 1/2 cup shredded romaine lettuce, 1/4 cup fresh baby spinach (shredded), 1 tbsp shaved Parmesan, 1 tsp fresh dill (chopped), 1 tbsp fresh parsley (chopped), and 1/4 tsp lemon zest. 23 Pour dressing over and toss to coat. 24 Refrigerate until ready to serve. 25 Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes. 26 Drain most fat, leaving about 1 tbsp in the pan. 27 Add 1 minced shallot, cook 2 minutes. 28 Add 1 tbsp fresh lemon juice, 1/4 tsp lemon zest, and 1/2 tsp fresh dill (minced), cook 1 minute. 29 Add 1 tbsp brown sugar, 1 tbsp white wine vinegar, and 2 tbsp water. 30 Simmer on low for 15-18 minutes until thick and jammy. 31 Let cool slightly and roughly chop to a spreadable consistency. 32 Mix 1 tbsp softened cream cheese and 1 tbsp softened goat cheese together until smooth. 33 Stir in 1 tsp fresh dill (finely minced), 1/4 tsp lemon zest, 1/2 tsp fresh lemon juice, 1 mashed roasted garlic clove, and a pinch of salt. 34 Mix until evenly combined. 35 Butter the potato bun and toast in a skillet until golden on both sides. 36 Spread Lemon Dill Goat Cheese Spread on the bottom bun. 37 Add a layer of Lemon Herb Bacon Jam on top of the spread. 38 Place the fried chicken on the bottom bun. 39 Layer sautéed spinach over the chicken. 40 Top with fresh mozzarella, allowing it to melt from the heat. 41 Spoon Lemon Butter Cream Sauce generously over the cheese and spinach. 42 Top with Lemon Herb Romaine Slaw and fresh dill. 43 Place top bun and serve immediately.
Reviews Loading reviews...
