Prepare your chicken for dredging by cutting it into smaller sections and gently pounding out with a meat tenderizer (or rolling pin) you want your chicken to be very thin so it cooks quickly. In a low sided dish mix together flour, corn starch ,garlic powder and a pinch of salt and pepper.
In a large skillet heat 2-3 tbsp olive oil (or oil of your choice for frying) over medium heat.
Coat each piece of chicken with your flour mixture, gently shaking off any excess, and put aside on a plate. When all pieces are coated, begin cooking them. Be sure to let them cook 2-3 mins a side and flip. Repeat until all chicken is cooked (we normally do it in 2 batches).
Remove chicken from the pan and set aside.
Reduce heat to medium-low and add in wine, water, lemon juice and capers. Scrape up any bits from the chicken and let your sauce come to a low simmer. Add the chicken back into the pan with 1/2 of your chopped dill and let cook 2 mins until sauce is thick.
Arrange chicken on a serving dish and top with the rest of your dill and lemon zest.
If using chicken with the bone in still be sure to adjust your cooking time, it will take longer to cook through.