Here, we share a recipe for the Bayberry Chicken from Bayberry in Islip, courtesy of Chef Billy Muzio.
Ingredients
2 4oz Pieces of Chicken Breast (brined and seasoned with blackening spice)
1/4 Cup Lemon Butter Sauce*
1 Cup Shoestring French Fries Seasoned with Sea Salt
1 Cup Arcadian Mixed Greens Salad Tossed with Campari Tomatoes and shaved Red Onion
4 Tbsp Plum Tomatoes, Small Diced
1 Fl oz Lemon Vinaigrette
1 Tbsp Italian Flat Leaf Parsley Chopped
2 Fl oz Roasted Garlic-Mustard Aioli*
Procedure
- Preheat cooking surface to 375 degrees.
- Completely dredge one side of chicken in blackening seasoning, and add one pinch to the back of the chicken breast.
- Sear one side of the chicken for 2 minutes.
- Flip and place the chicken into a 350-degree oven.
- Cook for 2 minutes until internal temperature reaches 165 degrees.
- While the Chicken is cooking, drop the blanched shoestring fries into a 350-degree fryer for 90 seconds.
- When the fries are ready, season with sea salt and set aside.
- When the chicken is ready, slice it on the bias into 10-12 even slices and fan out on both sides of a plate.
- Pour the lemon butter sauce over the top of the sliced chicken.
- Finish with French fries at 10 o’clock.
- Mix the Arcadian mixed greens in a bowl with the Campari tomatoes, shaved red onion, and lemon vinaigrette. Season with salt and white pepper and serve on the plate at 2 o’clock.
- Spoon the diced plum tomatoes in a straight line over each chicken breast.
- Then sprinkle the chopped parsley over the diced tomatoes.
- Place a ramekin of the Roasted Garlic-Mustard Aioli onto the plate and serve immediately.
*Lemon Butter Sauce (Yield 1 qt)
Ingredients
2 lbs Unsalted butter
1 oz water
1 lemon (zested & juiced)
1 tsp Kosher salt
1 tsp white pepper
Procedure:
- Cube butter and keep cold
- Heat the water, lemon juice, and zest on medium until steam starts building.
- Incorporate butter into a warm lemon mixture a few cubes at a time until all butter has been incorporated.
- Keep warm until needed.
*Roasted Garlic – Mustard Aioli (Yield 3 qts)
1 qts Mayonnaise
1 cup roasted garlic puree (roasted and pureed)
1 cup Creole mustard
2 tsp Kosher salt
1 Tbsp black pepper
Procedure:
- Place all ingredients in a 6qt mixing bowl.
- Whisk everything together until well incorporated.
- Transfer the mixture to 3qt containers and label.
- Place in the fridge and hold for up to 4 days.