Honey-Brined Fried Chicken Breasts
Ingredients
- 3 cups cold water
- ¼ cup kosher salt
- ¼ cup honey
- 4 boneless skinless chicken breast halves
- ¼ cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon onion salt
- 1 pinch cayenne pepper, or to taste
- 2 cups vegetable oil for frying, or as needed
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Instructions
- 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.
- 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.
- Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
- 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.
- Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).
- 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).
- Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.
Source
Original recipe: View Original