Brine:

1. In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
2. Add chicken breast to the brine, cover, and refrigerate for 6-8 hours.
3. After brining period, remove breast from the brine and pat dry with a paper towel to remove excess moisture.
4. Reserve brined chicken for preparation in the refrigerator.

Seasoning & Cooking:

1. Preheat vegetable oil to 350°F (175°C).
2. In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
3. Add chicken breast to buttermilk that has been seasoned to taste with spice mixture.
4. In a small saucepan over medium heat combine garlic, lemon juice, white wine and capers. Allow the mixture to come to a boil then remove from heat.
5. In a blender, add 1 egg yolk and blend on high until the the color of the yolk turns pale.
6. Slowly stream sauce from the saucepan into the blender, and once in, begin to add cubed butter to the sauce.
7. Once sauce is emulsified, add salt to taste. Transfer sauce to a medium mixing bowl.
8. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove chicken from the marinade, then toss and press your chicken into the dredge until fully coated.
9. Fry chicken in hot oil for 6-8 minutes or until golden brown and crunchy. Internal temperature should be 165°F (75°C).
10. Add fried chicken to the mixing bowl containing sauce, and toss to evenly coat chicken in sauce.
11. Remove chicken from sauce and garnish with capers, lemon zest, and parsley.