Honey-Brined Fried Chicken Breasts

Honey-Brined Fried Chicken Breasts

135
Chef John 21373

"Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it."

Ingredients

1 h 45 m {{adjustedServings}} servings 481 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 6378 mg
  • 255%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
  3. Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
  4. 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.
  5. 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).
  6. Transfer chicken to a cooling rack; allow to cool for 5 minutes.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
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Reviews

135
  1. 160 Ratings

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Chef John (note the chef title) is able to fry a large chicken breast without it turning black. I, however, know my limitations. I decided to cut the breast into medallions to enhance my chan...

It's sometimes risky trusting internet recipes, but this is a definite winner. I subbed breast tenders for breasts, 2% for buttermilk, and garlic and onion powders for garlic and onion salts. Be...

This chicken was awesome. I followed the recipes with one minor change, I only used 1/8 c kosher salt. Turned out perfect, moist and juicy.