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Ingredients
| water: 3 cups (cold) |
| Kosher salt: 1/4 cup |
| honey: 1/4 cup |
| chicken breasts: 4 breasts (halved) |
| buttermilk: 1/4 cup |
| all-purpose flour (unsifted): 1 cup |
| black pepper: 1 tsp |
| garlic salt: 1/2 tsp |
| onion salt: 1/2 tsp |
| cayenne pepper (to taste) |
| vegetable oil |
Honey-Brined Fried Chicken Breasts
Credit: AllRecipes
User rating:
"Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it."
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Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Directions
- Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
- Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
- Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
- Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
- Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a cooling rack; allow to cool for 5 minutes.