Fried Chicken Picatta with Kathy Fang

We’ve partnered with acclaimed chef Kathy Fang, winner of Chopped and owner of Fang Restaurant in San Francisco. Here is another video in an original series sponsored by Perdue Harvestland All Natural Chicken and All-Clad. Frying chicken, or anything, can be intimidating and even dangerous to the novice. Take out all the guesswork and make this really simple, yet ridiculously delicious classic Italian dish. Serve over pasta, or as our healthier version here suggests, zucchini noodles.

Fried Chicken Picatta

Recipe: Courtesy of Kathy Fang of Fang Restaurant, San Francisco

Makes 2 servings



2 boneless skinless chicken breasts

1 large zucchini

2 cups flour

2 eggs scrambled

2 cups panko bread crumbs

peanut oil for frying, or vegetable

2 tbsp capers

6 tbsp butter

1/3 cup white wine

1 tbsp minced garlic

lemon juice, 1 small lemon

1 tbsp olive oil

slat and pepper

grated parmesan cheese



Slice chicken breasts into thin strips. Marinate chicken in brine* for 2-4 hours. Dredge chicken in flour, then dip in egg and then evenly coat with Panko crumbs. Heat 1 inch of oil in a pot on med high, or until 350 degrees using a fry thermometer. Fry chicken until golden brown and cooked through, about 2-3 min per side.  Spiral cut Zicchini into uniform long ‘zoodles.’ We like Oxo’s Good Grips Handheld Spiralizer.

In a large sauce pan, heat olive oil and add capers. Carefully add white wine, minced garlic, lemon juice. Slowly add butter and stir as it melts. Add salt and pepper to taste. Toss in zucchini noodles to coat, then place. Arrange fried chicken pieces around noodles and pour remaining sauce and capers from pan over the chicken. Sprinkle with parmesan cheese and fresh cracked pepper.



4 cups water

½ cup salt

¼ cup sugar

1 small lemon sliced

fresh oregano, or dried