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My review
Honey-Brined Fried Chicken Breasts
61k
Chef John
"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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Ingredients
1 h 45 m servings 481Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 162195 Ratings
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Most helpful positive review
5/9/2012
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...
Most helpful critical review
9/16/2012
For all of the prep time and messing with frying, the result was moist chicken with a bland coating. Not worth repeating.
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5/9/2012
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...
5/19/2012
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...
5/23/2012
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.
3/4/2013
Delicious! 5 stars! I made minor adjustments based on reading all the reviews. Because there was a consistent theme of "too salty", I reduced the kosher salt to somewhere between 1/4 c and 1/8 c...
6/4/2012
Great recipe. Moist and flavorful. Was a bit skidish about the salt so cut the brine soak time to 45 mins and sub'd garlic & onion powder for garlic & onion salt. Only other comment is recipe sa...
5/16/2013
The whole purpose of brining is to help the white meat be more tender and flavorful. Keep in mind that you discard the brine after the meat has marinated in it for an hour. Only a tiny bit is a...
5/16/2012
Amazing recipe! Followed it exactly.. Except added extra seasoning to the flour mixture. Highly recommended
6/14/2012
DEFINATELY 5/5. This was my very first attempt at fried chicken, and it was phenomenal! Everyone (boyfriend/fiance, parents, and little sister) polished it off before anyone had time to get seco...
5/16/2012
Wow! This was wonderful. I followed exactly with the exception of substituting half-and-half for the buttermilk (I had some I wanted to use up). I was a little afraid I would burn them to a cris...