Crispy Skin Chicken Piccata with Fried Capers Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the capers, ensure they are well-drained before frying. Any excess brine will cause the pan to splatter and will prevent the capers from becoming truly crispy.

If you prefer an even bolder flavor, you can add a teaspoon of the caper brine along with the wine, but be careful with the salt levels as the capers themselves are quite briny.

If you find the sauce is becoming too salty, add a tiny bit more cold butter or a splash of water to mellow the profile.

The key to a great piccata is the balance between the tang of the lemon, the salt of the capers, and the richness of the butter. Taste the sauce right before plating; it should be bright and punchy, not overwhelming or overly acidic.

Variations

• Herb-Infused Piccata: Add two tablespoons of finely chopped fresh parsley or chives at the very end when swirling in the butter. The fresh herbs add a vibrant green color and a bright, aromatic lift that complements the lemon beautifully.
• Garlic Caper Piccata: Add two cloves of thinly sliced garlic to the pan along with the capers. Fry them together for thirty seconds until fragrant before deglazing with the wine. This adds a savory depth that pairs perfectly with the salty capers.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Not recommended, as the sauce will break and the chicken skin will lose its crisp texture.

Reheat

Reheat in a skillet over low heat with a splash of water, or in a 350°F oven until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because this dish relies on a delicate emulsion, the sauce may separate slightly when cooled. When reheating, it is best to do so gently to keep the chicken skin from becoming rubbery, though the texture is always best enjoyed immediately after cooking.

While the chicken is best served fresh, you can prep the ingredients ahead of time. Pat the chicken dry, measure your wine and juice, and have your butter portioned. Do not flour the chicken until just before you are ready to sear, as the flour will absorb moisture and become gummy if it sits on the meat for too long, preventing that ideal crispy skin.

Serving ideas

Serve this chicken piccata immediately while the skin is still hot and shatteringly crisp. It pairs beautifully with simple sides that can soak up the extra lemon-butter sauce, such as al dente angel hair pasta, roasted baby potatoes, or a bed of steamed asparagus.

The goal is to let the chicken and its vibrant sauce remain the star of the plate, so keep the accompanying elements relatively neutral.

For a complete meal, add a side of crusty sourdough bread to mop up any remaining sauce left on the plate. A light, crisp green salad with a simple vinaigrette also works well to cut through the richness of the butter sauce.

Plate each thigh with a generous spoonful of the caper-studded sauce, ensuring every serving gets plenty of the crispy capers and the golden lemon wheels.

Frequently asked questions

Recipe card

Crispy Skin Chicken Piccata with Fried Capers

Prep 5 minCook 20 minRest 5 minTotal 30 minServes 4

Ingredients

• 4 pieces bone-in chicken thighs
• 2 tbsp all-purpose flour
• 1/3 cup non-pareil capers
• 1/2 cup dry Pinot Grigio
• 2 whole Sorrento lemons, juiced
• 4 tbsp cold butter

Instructions

1. Pat the chicken thighs thoroughly dry with paper towels to ensure maximum crispiness. Lightly dust the underside of each thigh with flour. Place the chicken skin-side down in a hot skillet and cook at 375°F for 13 minutes until the skin is deep golden brown and rendered.
2. Remove the chicken and set aside. Add the capers to the remaining rendered chicken fat in the skillet. Fry them until they pop and turn slightly crisp. Pour in the dry Pinot Grigio and lemon juice, scraping the bottom of the pan to release the flavorful browned bits.
3. Remove the skillet from the heat. Add the cold butter and swirl the pan constantly until the sauce becomes smooth, glossy, and velvety. Return the chicken to the pan to coat, ensuring the internal temperature of the poultry reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

8 g

Fat

36 g

Fiber

0.5 g

Sugar

1.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.