4 boneless skinless chicken breasts, pounded to ½-inch thickness
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon seasoned salt
Vegetable oil, for frying
9 tablespoons butter, divided
⅓ cup minced sweet onion
1½ cups chicken broth
½ cup dry white wine
2 tablespoons fresh lemon juice
¼ cup heavy whipping cream
2 tablespoons capers
Instructions
In a large resealable plastic bag, combine chicken and buttermilk. Seal bag, and let stand at room temperature for 15 minutes. In a shallow dish, whisk together flour and seasoned salt.
Preheat oven to 200°. Line a baking sheet with paper towels, and set a wire rack over towels. In a Dutch oven, pour oil to a depth of ½ inch, and heat over medium-high heat until a deep-fry thermometer registers 350°.
Remove chicken from bag, discarding marinade. Dredge chicken in flour mixture, shaking off excess. Fry in oil for 5 minutes per side or until golden brown and cooked through. Let chicken drain on rack, and place in oven to keep warm.
In a large skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, for 6 minutes or until softened. Stir in broth, wine, and lemon juice. Increase heat to high, and cook, stirring occasionally, for 10 minutes or until mixture is reduced by three-fourths. Reduce heat to low, and stir in cream, capers, and remaining 8 tablespoons butter until melted. Serve sauce over chicken.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/fried-chicken-piccata-recipe/