One of my favorite cookbooks is Myers + Chang At Home by Joanne Chang and Karen Akunowicz. Both being James Beard Award winners, they are power houses in the culinary world. Together they ran the Myers and Chang restaurant (owned by Joanne Chang), until Karen finally ventured out on her own and opened a restaurant named Fox and the Knife. I’ve dined at Myers and Chang, and I just loved it, so I try to recreate my experience by cooking dishes from their cookbook, and this week I chose this scrumptious lemon chicken recipe. And of course I’m sharing (until your buy your own copy). Everyone should try this! {Please note that this is a recipe that requires the protein to be marinated overnight!}
What you’ll need:
- 4 (5 oz) boneless, skinless chicken cutlets
- zest of 1 lemon
- 2 cups buttermilk
- 1 cup flour
- 2 1/2 tsp salt
- 1 1/4 tsp black pepper
- 2 eggs
- 2 tbsp milk
- 2 cups panic bread crumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard powder
- 1/2 tsp paprika
- 2 cups canola oil, plus more if needed
- 1 bunch watercress
- 4 radishes, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 lemon
- 3/4 cup sugar
- 2 more tbsp freshly squeezed lemon juice
- 2 tbsp unseasoned rice vinegar
Rub the chicken cutlets with the lemon zest and place them in a non reactive dish such as a glass baking dish. Add the buttermilk and cover. Refrigerate overnight.
The next day set up a breading station. On one plate stir together the flour, 2 tsp of the salt, and 1 tsp of the black pepper. In a medium bowl crack the eggs and whisk in the milk. Make the seasoned panko crumbs by combining them with the garlic powder, onion powder, dry mustard, and paprika.
One piece at at time, remove the chicken from the buttermilk, give them a shake to remove excess buttermilk. Dip into the flour, then the egg, then the panko crumbs. Heat 2 cups of canola oil in a deep frying pan, and fry the cutlets separately until golden brown, about 3 minutes on each side.
In a medium bowl, toss the watercress and radishes with the olive oil, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper.
Thinly slice the lemon, remove the seeds and place them in a nonreactive pot with 1/2 cup of sugar and 1/4 cup of water. Bring to a boil, then reduce heat to a simmer. Stir continously until the lemons are thick and syrupy, about 10 minutes. Take off the heat and set aside to cool. Remove the lemon slices and chop them up. Discard left over syrup.
In a small saucepan, combine 1/2 cup sugar, lemon juice, and the vinegar. Bring to a boil until the sugar has dissolved, then stir in the chopped candied lemon.
On top of a bed of white rice (or sticky rice) lay one piece of fried chicken, spoon about 1/4 cup of Candied Lemon Sauce, then top off with the watercress salad.
Bon Appétit!
For more info on Myers + Chang at Home click here
For more info on Myers & Chang restaurant click here
For more info on Fox and the Knife restaurant click here
