Recipe: Bayberry Chicken

Here, we share a recipe for the Bayberry Chicken from Bayberry in Islip, courtesy of Chef Billy Muzio.


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*


  • 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)


2 lbs Unsalted butter

1 oz water

1 lemon (zested & juiced)

1 tsp Kosher salt

1 tsp white pepper


  • 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


  • 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.

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