Name: Honey-Brined Fried Chicken Breasts
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Cold water - 3 cups; Kosher salt - ¼ cup; Honey - ¼ cup; Boneless skinless chicken breast halves - 4; Buttermilk - ¼ cup; All-purpose flour - 1 cup; Black pepper - 1 teaspoon; Garlic salt - ½ teaspoon; Onion salt - ½ teaspoon; Cayenne pepper, or to taste - 1 pinch; Vegetable oil for frying, or as needed - 2 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Honey-Brined Fried Chicken Breasts

1. Cold water - 3 cups

2. Kosher salt - ¼ cup

3. Honey - ¼ cup

4. Boneless skinless chicken breast halves - 4

5. Buttermilk - ¼ cup

6. All-purpose flour - 1 cup

7. Black pepper - 1 teaspoon

8. Garlic salt - ½ teaspoon

9. Onion salt - ½ teaspoon

10. Cayenne pepper, or to taste - 1 pinch

11. Vegetable oil for frying, or as needed - 2 cups

How to cook deliciously - Honey-Brined Fried Chicken Breasts

1. Stage

Combine cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Place chicken breasts into the bowl and weigh them down with a plate to keep them completely submerged. Cover the entire bowl with plastic wrap and refrigerate for 1 hour.

2. Stage

Remove the bowl from the refrigerator. Drain and dry chicken, then transfer to another large bowl. Pour buttermilk over chicken and let stand at room temperature for 15 minutes.

3. Stage

Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.

4. Stage

Coat each chicken breast in flour mixture until very well covered on all sides. Place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.

5. Stage

Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).

6. Stage

Working in batches, fry chicken breasts until browned and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

7. Stage

Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving. Chef John